Author Notes: My husband went on a year long diet that excluded starch and gluten. I developed these muffins as a way to give him some early morning energy. They will stay fresh in the refrigerator for up to a week. —Charlottey
Serves: makes 9 large muffins
Ingredients
-
2
ripe bananas
-
1
cup unsalted butter, melted
-
1
cup applesauce
-
2
eggs, lightly beaten
-
1
cup almond meal flour
-
1
tablespoon coconut powder
-
1/4
teaspoon baking soda
-
1
teaspoon ground cinnamon
-
1
teaspoon gluten free vanilla extract
-
1/2
cup raisins
-
1/2
cup chopped walnuts or cashews
Directions
- Mash bananas with a fork
- Whisk together melted butter and applesauce and add to beaten eggs in a mixing bowl.
- Add almond meal flour, coconut flour, baking soda, cinnamon, vanilla extract and mashed bananas.
- Mix in raisins and nuts.
- Fill a lightly greased muffin tin with equal amounts of batter.
- Bake at 325ºF for 30 minutes.