Banana, apple, oat muffins of tasty goodness (GF)

A friend of mine posted a recipe that looked pretty darn tasty an said her son (who is the same age as Ellie) loved it. I modified the recipe to be a little more healthy and gluten-free.

These muffins are delicious, moist and smell divine! We will most definitely be making them again. I had old bananas I had to use up anyway so it worked out well.

*note* I added an extra egg because I have been craving protein in a bad way. The texture was just fine I just made sure to beet the eggs thoroughly before adding everything else.

Banana, apple, oat muffins of tasty goodness 
 
2 eggs
3 mashed ripe bananas
2/3 cup honey (or brown sugar)
1/3 cup organic applesauce
1 teaspoon vanilla extract
1 Cup Bob’s red mill all purpose (gf) flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons salt
1 1/2 teaspoon cinnamon (I used pumpkin pie spice because that is what I found first)
1 cup GF oats
1/2 cup coconut flakes

Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.

In a large bowl, combine egg, bananas, brown sugar, applesauce and vanilla. In a separate bowl, sift together the flours, baking soda, baking powder, xanthan gum, salt and cinnamon. Stir the oatmeal into the flour mixture. Gently stir flour mixture into the banana mixture. Pour batter into the prepared muffin cups. Sprinkle coconut flakes on top.

Bake in preheated oven for 25 minutes. Remove muffins from pan and place on a wire rack to let cool before serving.

Shared on Weekend Gourmet Blog Carnival, and Allergy Free Wednesday

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4 responses to “Banana, apple, oat muffins of tasty goodness (GF)

  1. Tiffany Donahue

    I’m glad I’m not the only one who left out the chocolate chips. I think the post I got it from even said she wanted a healthy breakfast for her toddler and it made me LOL. I also nixed the white flour and used only wheat. We don’t have gluten issues, so these kind of fixes are easy for us.

    The only thing I wasn’t happy with was the brown sugar, but I didn’t have an alternative on hand. I’ve been hearing good things about coconut sugar for baking. Have you ever tried it? If so, do you know where to find it?

    • I love coconut sugar! It has a nice flavor. The only problem with it and baking is that it is a large grain sugar. When I bake with it I either have to let it dissolve in the liquid a bit before adding the dry ingredients, or run it through the coffee grinder to powder it up a little bit. It is great in coffee too. The honey worked well for us in the recipe also.

      Last time I bought coconut sugar I THINK it was in the bulk section at Sprouts. I know Whole Foods sells it in the bulk section. You can buy packaged bags of it at either as well but that costs way more.

  2. Yummy!

    Thank you for sharing your recipe with us this week on AFW! Be sure to check back next week for reader favorites and hostess picks. Have a great week!

    Be Well,
    –AFW Hostesses

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