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Gluten Free Recipes

Recipes for traditional seasonal or holiday favorite foods are found in the appropriate category. For information about suitable flours and cereals visit the glossary.

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Printable Version

Sorghum Banana Nut Mini-Muffins

Ingredients:
1 1/2 cups gluten-free all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 tsp. xanthan gum
1 cup mashed ripe banana (about 2 medium)
1/2 cup applesauce
1/3 cup butter, melted
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp gluten-free vanilla
1/2 cup chopped pecans or walnuts, toasted (optional)

Instructions:
Combine dry ingredients in small bowl; set aside. In separate larger bowl, beat together banana, applesauce and butter until well blended. Whisk in sugars, egg and vanilla until well blended. Add flour mixture; blend. Gently stir in nuts. Use greased mini-muffin tins or use paper liners in wells. Fill each well with about 1 1/2 tablespoon of batter. Bake a 350 for 10-12 minutes until tester inserted in center comes out clean. Transfer muffins to a wire rack to cool. If using an electric muffin maker, bake for 6-8 minutes until muffins test done.

Recipe Developed by: Barbara Kliment, Executive Director - Nebraska Grain Sorghum Board