If you’re allergic to gluten or are trying to cut down on carbs, this banana muffins recipe is for you! It tastes just like a normal muffin so you can still enjoy it without any reservations.
How To Make Gluten-Free Banana Muffins
Preheat oven to 400 degrees.
Cream butter, sugar and vanilla until light and fluffy.
Add eggs one at a time, beating well after each one.
Add sour cream and bananas. Mix well.
Sift the dry ingredients and add to the mixture.
Pour into non-stick muffins tins until 3/4 full and bake for 15-20 minutes.
Let cool and serve.
- Sugar: 7g
- Calcium: 48mg
- Calories: 130kcal
- Carbohydrates: 16g
- Cholesterol: 33mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Potassium: 129mg
- Protein: 2g
- Saturated Fat: 4g
- Sodium: 101mg
- Vitamin A: 209IU
- Vitamin C: 1mg
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