Gluten-Free Banana Muffins


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Though it can be hard to eat carbs for people allergic to gluten, this muffin recipe is just like the real thing.

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  • 1/2 C. margarine
  • 1/2 C. brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 C. sour cream
  • 1 C. mashed bananas
  • 3/4 C. brown rice flour
  • 1/2 C. potato flour
  • 1/4 C. low fat soy flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt

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Preheat oven to 400 degrees. Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add sour cream and bananas and mix well. Sift the dry ingredients and add to mixture. Pour into non-stick muffins tins, 3/4 full and bake 15-20 minutes.

Yield: 18 muffins

From: "Great Temptations: Recipes for People with Celiac Disease and Diabetes" by Kathryn ManrajĀ 

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