Banana Cardamom Muffins - Gluten Free
January 08, 2016
Categories: Desserts, Snacks, Rice, White Rice, Native American, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, No Refrigeration, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Fat, Vegetarian, Make it from scratch, Kid's Lunches, Sugar, Muffins, Spring, Kosher Dairy more
"These are great tasting gluten free muffins that are quick and easy to make."
- Serving Size: 1 (64.5 g)
- Calories 108.6
- Total Fat - 4.4 g
- Saturated Fat - 1.2 g
- Cholesterol - 18.1 mg
- Sodium - 63.3 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 1.5 g
- Sugars - 7.6 g
- Protein - 2.7 g
- Calcium - 63.9 mg
- Iron - 0.8 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees Fahrenheit.
Mash your bananas and whisk together with the egg and milk.
Add the remaining ingredients and mix together well.
Coat 12 silicone muffin cups with non-stick spray and place on a baking sheet or lightly grease a muffin tin. (Do not use muffin liners in the muffin tins because the muffins will stick to them.)
Divide batter evenly among 12 coated muffin cups.
Bake for 25 to 27 minutes until cooked through, toothpick will come out completely dry when inserted in center of muffins, this will vary from one oven to another. If using a muffin tin, I suggest moving the muffins to the top rack for the last 5 to 7 minutes.
Allow to cool for 5 minutes before removing from muffin cups.
Sprinkle with ground cardamom when completely cooled.
Tips & Variations
No special items needed.