I’ve been searching for a muffin recipe that isn’t overflowing with sugar, butter and wheat. It was pretty much impossible, so I came up with this recipe instead!
It was the first time I have tried baking with gluten-free flour. I used Bob’s Red Mill Gluten Free All Purpose Flour, which can be substituted for wheat flour in a 1:1 ratio. I was pleasantly surprised with the outcome! I used ground flax seeds and oatmeal for added nutrition.
Gluten/Dairy Free Banana Muffins
Ingredients
¾ cup gluten-free all purpose flour
½ cup old fashioned oats
½ cup ground flax seeds
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs, slightly beaten
2 ripe bananas, mashed
¼ cup honey
½ cup applesauce
½ tablespoon vanilla
¼ cup raisins
2 tablespoons brown sugar for topping
Directions
-Preheat oven to 325
-Lightly coat a muffin tin with baking spray
-Mix wet ingredients together in a mixing bowl, add mashed bananas
-Stir dry ingredients together in a separate bowl
-Add dry ingredients to wet ingredients, add raisins
-DO NOT OVER MIX, gently fold ingredients together until combined
-Spoon batter into a muffin tin
-Bake for 20 minutes or until tops are golden brown
-Remove from oven and evenly sprinkle with brown sugar
-Let cool on a rack
-Enjoy!
These muffins are fluffy, light and delicious! Since they are low-sugar and high in wholesome ingredients I feel good about giving them to Noah for a quick breakfast or a snack!
www.beginwithinnutrition.com