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    You are in: Home / Dairy-free / Wheat Free, Dairy Free Banana Walnut Almond Muffins Recipe
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    Wheat Free, Dairy Free Banana Walnut Almond Muffins

    Average Rating:

    3 Total Reviews

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    • on November 06, 2008

      Tried this recipe but no way could spoon it into muffin cups...it was just powder, where is the liquid? Really disappointed.

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    • on October 04, 2008

      I was shocked how well these turned out (with all of the dry ingredients). This was my first scratch GF/DF recipe. I was amazed at how great these TASTED!! The texture was pretty dense (which is to be expected). But they are very healthy and filling! I did some modifying and cooked them a bit less as they came out quite hard at 40 min. I also reduce the recipe to 18 muffins (vs. 24). I'm definitely going to make this one again. Even the kids like them:)

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    • on November 07, 2007

      I cheated badly with this recipe and it still came out great!! It's a very forgiving recipe. I only had g/f plain flour and almond meal, and had to mix and match the quantities because I was running low on some ingredients. The kids now call these their recess banana sultana muffins, as we have a nut free policy so had to leave those out. Thanks for the recipe, the almond meal I think made it hold together much better than other g/f baked goods. LUVD IT!

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    Nutritional Facts for Wheat Free, Dairy Free Banana Walnut Almond Muffins

    Serving Size: 1 (59 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 205.8
     
    Calories from Fat 87
    42%
    Total Fat 9.7 g
    15%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 74.5 mg
    3%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 4.4 g
    17%
    Sugars 9.6 g
    38%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    vanilla beans

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