One of my first attempts at gluten free muffins was disastrous. I was asked to bring gluten free muffins to a gathering so that there would be options for everyone that was invited. At the event I watched as one young man bit one, the look on his face turned from anticipation to complete repulsion and I was horrified, what had I done?
I quickly took a muffin and sampled it for myself. Yuck! What had happened? The perfectly wonderful looking muffins had turned from a tasty treat to a dry, saw-dust-like choking hazard. I quickly removed them from the serving area and vowed to never make muffins again. Well, I made muffins again and again and again until I have came up with a deliciously moist version that I think you’ll enjoy!
¾ cup brown rice flour
½ cup millet flour*
¼ cup buckwheat flour*
½ cup almond meal
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
½ cup unsweetened applesauce
1 tsp. vanilla
1/3 cup raw honey
¼ cup pure maple syrup
2 Tbsp. coconut oil, softened
1 cup really ripe bananas, mashed (2–3 medium bananas)
Preheat oven to 350° Prepare muffin tins with paper liners.
In a mixing bowl stir the dry ingredients together. Add in the applesauce, egg, vanilla, honey, maple syrup and coconut oil. Stir together until just combined.
Fold in bananas.
Pour into prepared muffin tins and bake 18-20 minutes.
Makes approx. 18 muffins.
*Grind from the whole grain using a coffee grinder for the amount needed to make the recipe.