Gluten Free Banana Muffin Recipe with Walnuts for Blood Type O

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I have tried several gluten free banana muffin recipes but I have not been successful with all of them because baking with gluten free flour can be tricky. I eat one of these muffins about 45 minutes before my workout so I can power through it and avoid muscle cramps. These banana muffins are packed with the right electrolytes that your body needs: potassium, calcium, magnesium, and sodium.

I follow a blood type 0 diet so walnuts are perfect. I also avoid cow milk because I tend to get acne so instead I use almond milk. We know sugar is bad for you (makes my cellulite worse!) so I use Stevia. 

Stevia is often touted as a safe and healthy sugar substitute that can sweeten up foods without the negative health effects linked to refined sugar. Stevia is about 250 to 300 times sweeter than sugar so you don’t need to use much of it. 

Okay, let’s bake this together shall we?

Ingredients

• 1 large egg
• 3 very ripe medium-large sized bananas
• 50 ml Stevia brown sugar
• ¼ cup organic almond milk
• ½ cup unsalted melted butter
• 1 tsp vanilla extract
• 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup walnuts

 

Instructions

1. Preheat oven to 350 degrees Fahrenheit. 
2. Line standard muffin pans with cupcake liners. 
3. Beat egg in a large bowl.
4. Add bananas, brown sugar, milk, melted butter, and vanilla extract with the egg mixture. Mix with a blender. I use a hand blender. 
5. When bananas are completely crushed add gluten free flour, salt and baking soda. Mix very well with a rubber spatula. Keep mixing with spatula for about 2-3 minutes. 
6. Add walnuts into the mixture.
7. Fill muffin pan cups to about ¾ full. Top with walnuts if desired. (My husband loves this)
8. Place in pre-heated oven for about 18-20 minutes or until toothpick inserted in the center of a muffin comes out clean. 
9. Cool for about 10 minutes before serving. 

How to Freeze Leftover Bananas

I find myself waiting for bananas to fully ripen. So what I do is buy a bunch of them and I freeze them for my future banana muffins so we never run out because my husband loves them so much! He loves them for breakfast, as his pre-workout snack or evening snack while we watch a movie.

1. Peel the bananas.
2. I freeze 3 bananas together and place them in freezer bags so that way I don’t have to figure out how many I need. Once they de-thaw they will be very mushy. 

Tips for Using Gluten Free Flour

You may have to make some adjustments with the amount of gluten free flour that you are using for your gluten free banana muffin recipe. Only use gluten free all -purpose flour that is specifically made for muffins. 

Don’t be surprised or get bummed out if your first couple of attempts don’t turn out very well because you may be using a different kind of gluten free flour. There are times I’ve had to add another 1-2 tablespoon of flour if I find the texture is too runny. But it is so worth it!

Happy baking, stay healthy and enjoy!