Gluten-Free Banana Muffins

Name: Gluten-Free Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: North America, American, low-calorie American
Ingredients: 2 ripe bananas; 1 tbsp Lemon Juice; 60 g butter (+ 1 tbsp for the pan); 100 g whole grain sugar; 3 eggs; 40 g low-fat quark; 120 g gluten-free flour; 75 g buckwheat flour; 40 g chopped walnuts; 1 pinch ground cardamom; 3 tsp Weinstein baking powder

Prep: 15min

| Servings: 12 | Cook: 30min

Gluten-free banana muffins from Spoonsparrow: The mini muffins are wonderfully moist and taste consistently delicious – bake them again now!

Ingredients

2 ripe bananas
1 tbsp Lemon Juice
60 g butter (+ 1 tbsp for the pan)
100 g whole grain sugar
3 eggs
40 g low-fat quark
120 g gluten-free flour
75 g buckwheat flour
40 g chopped walnuts
1 pinch ground cardamom
3 tsp Weinstein baking powder

Instructions

1.
Preheat oven to 160°C fan. Grease the depressions of a muffin tin. Peel the bananas, drizzle with lemon juice and mash with a fork.
2.
Whisk the softened butter with sugar until fluffy. Gradually fold in eggs and quark.
3.
Add the banana mash. Mix flour, walnuts, cardamom and Weinstein baking powder together and stir into the batter. Spoon into the prepared cups and bake for about 30 minutes until golden brown. Remove from oven, take out of tin and let cool.