Gluten-Free Banana-Walnut Muffins

With fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these gluten-free muffins trump breakfast bars.

Muffins can be stored at room temperature for up to 1 day.
Martha Stewart Living, April 2010
  • Yield Makes 1 dozen
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  • 1 1/4 cups brown-rice flour (bobsredmill.com)
  • 1/2 cup toasted walnuts, finely ground
  • 1/2 cup potato starch (bobsredmill.com)
  • 1/4 cup tapioca flour (bobsredmill.com)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum (bobsredmill.com)
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1/2 cup safflower oil
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups mashed overripe bananas (3 to 4)
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350 degrees. Line a 12-cup
    muffin tin with baking cups. Whisk
    together brown-rice flour, ground walnuts,
    potato starch, tapioca flour, baking
    powder, xanthan gum, and salt.
    Whisk together yolks, oil, sugar, bananas,
    and vanilla. Fold flour mixture into banana mixture.

  2. Whisk whites until stiff peaks form.
    Working in 3 batches, fold whites into
    batter. Fill each baking cup with batter.
    Bake until light golden brown and
    a toothpick inserted into the centers
    comes out clean, 22 to 24 minutes. Let
    cool slightly. Turn out muffins onto a wire rack, and let cool completely.

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