Gluten Free Apple & Banana Muffins

Tonight I set out to experiment a little bit with my muffin-making. I had bananas to use up so I knew they had to be involved, and I have been dying to use applesauce (couldn’t tell you why). So I started with a search and found a base recipe on GIG’s website (gluten intolerance group). I mixed and changed and added a little bit to make it with just the ingredients I felt like it. Miraculously – they turned out beautifully! Here’s the recipe – Enjoy!

Gluten Free Apple & Banana Muffins



1/2 cup all purpose gluten free flour blend ( I used Pamela’s)

1/2 cup buckwheat flour

1/2 cup garbanzo bean flour

1/2 cup light brown sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp xanthan gum

1/4 tsp salt

2 tbsp flax seeds

1/4 cup unsweetened applesauce

2 eggs

1/3 cup soy milk

1 cup mashed ripe bananas

1 peeled and finely chopped granny smith apple

3 tbsp brown sugar + 1 tbsp melted butter + 1 tbsp cinnamon for topping.

1. Preheat oven 375 degrees

2. Mix your dry ingredients

3. In a separate bowl mix your remaining ingredients.

4. Mix the 2 bowls together.

5. Pour into lined or greased muffin tins (makes 12 muffins)

6. Bake for 15-20 minutes @ 375 degrees.

7. Remove from oven and let cool for 10 minutes.

8. Spread your sugar/cinnamon/butter mixture on top if you want a special indulgent treat. These also taste great without the topping.


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