Wednesday, August 25, 2010

Banana Bran Muffins for Breakfast - Gluten Free

Today was a much cooler day than yesterday, so I decided to bake muffins for breakfast. This time I converted a muffin from Banana Bran Muffins.
I am always experimenting with different flours and sweeteners. A crunch topped muffin is one of the best foods to have with that morning cup. I decided to use half sugar and half Stevia in the Raw. Stevia seems to work better than Splenda for baking (in my opinion). By saving some calories from sugar, I could still have the Turbinado sugar sprinkled on top with the sliced almonds.
Well, I had one for breakfast, one for lunch and one for dinner! Or should I say, in addition to the meals. The extra crunch did it.
If you can have wheat, make the original, it has some good ingredients. The nutritional info listed on the website is not correct and I posted a comment about it.
So here is my gluten free version

Banana-Bran Muffins

1/2 cup Egg Beaters egg substitute
1/3 cup packed light brown sugar
1/3 cup Stevia in the raw
1 cup mashed ripe bananas, (2 medium)
1 cup buttermilk
1/8 cup unsweetened apple sauce
1/2 cup unprocessed rice bran
3 tbsp grape seed oil
1/2 tsp vanilla powder
3/4 cup oat flour
1/4 cup amaranth flour
3/4 cup Quinoa Flour
1/2 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup chopped sliced almonds
2 tbsp Sliced almonds for topping
2 tbsp Turbinado or Demerara sugar, for topping

Preheat oven to 350°F. Coat 12 muffin cups with cooking spray or use muffin papers.
Since I used frozen bananas, sliced and chopped them,  added 1/2 tsp lemon juice to remove brown oxidation.  Set aside

Whisk flours, baking powder, baking soda, cinnamon, vanilla powder and salt together. Set aside
Whisk egg and sweeteners in a large bowl until smooth. Whisk in bananas, applesauce, buttermilk and oil.
Whisk in the rice bran and nuts.

Whisk in the flour mix and stir just until mixed

Scoop the batter into the prepared muffin cups (they’ll be quite full).

Sprinkle with nuts, then Turbinado sugar.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 25 to 28 minutes. Amaranth and Quinoa flours are brownish, so make sure they are browned.

Let cool in the pan for 5 minutes. Turn out onto a serving plate and allow finishing cooling.

Servings: 12
Yield: 1 dozen muffins

Nutrition Facts
Serving size: 1/12 of a recipe
Nutrition information calculated from recipe ingredients.

Amount per Serving
Calories 193.19
Total Fat 7.95g
Saturated Fat 0.84g
Cholesterol 0.92mg
Sodium 194.03mg
Potassium 242.34mg
Total Carbohydrates 27.32g
Fiber 4.06g
Sugar 11.57g
Protein 5.67g


  1. You've just reminded me that I don't make muffins nearly enough. They look really good!

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  3. Lovely muffins!I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  4. Muffins are one of my favorite foods...these sound great. I like the different combination of flours you use.