Jumbo Banana Nut Muffins with Roasted Bananas
These Jumbo Banana Nut Muffins are made with roasted bananas and cinnamon. These gluten free muffins are moist and perfect with coffee!
Heat oven to 350 degrees.
Spray a baking sheet with cooking spray. Cut 4 over-ripe bananas in half and place on baking sheet. Bake for 20 minutes or so. Remove from oven and set aside. On one bowl combine the dry ingredients: 2 ¼ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ¼ tsp. or so kosher salt. Stir until combined.
Add the roasted bananas to another bowl and mash with a fork. Add 1 egg, ¼ cup milk, ⅓ cup olive oil, 1 tsp. vanilla extract, and 1 packed cup dark brown (or light brown) sugar. Stir until combined.
Add the dry ingredients to the wet ingredients and mix together. Fold in ¾ of the toasted walnuts and 1 ½ tsp. cinnamon. Stir until completely combined. Spray a jumbo muffin tin with cooking spray or line with large muffin cups. Divide the batter evenly (makes 6 jumbo muffins) and sprinkle with the remaining walnuts.
Place the muffin tin in the oven and bake for 35 minutes or so. The tops should be golden brown and a toothpick should come out clean when poked.
Almond milk or any other nut milk can be used in place of regular milk.
These banana muffins are gluten free and use a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour or Cup 4 Cup. Gluten free flour blends work just as AP flour would and require no complicated substitutions or ingredients.
Feel free to use AP flour if gluten is not an issue for you.
Make sure the brand of walnuts used is gluten free, as some brands process them in facilities that also process products that contain gluten and cross-contamination can occur.
Serving: 1cup | Calories: 478kcal | Carbohydrates: 70g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 511mg | Potassium: 436mg | Fiber: 4g | Sugar: 47g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 2mg