Banana Almond Gluten Free Muffins

I make these whole wheat banana muffins a lot.  We love them, but I have been looking for a way to mix things up a bit.  I decided to make a gluten free option.  After a little experimenting, I came up with this recipe.  They are super moist and just so good.  I really had no idea that gluten free muffins could be this delicious.

Ingredients:

1 1/2 cups almond meal/flour

1 cup rolled oats

1/4 cup flaxseed meal

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 large ripe bananas (or 3.5 - 4 small bananas), mashed

3/4 cup honey

1/2 cup unsweetened applesauce

2 eggs

Semi-sweet chocolate chips (optional)

Sliced almonds for topping (optional)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease your muffin pan.  I used coconut oil to grease mine.

2. Combine dry ingredients in one large bowl.  Mix bananas, honey, applesauce, and eggs in a second bowl.  Then stir your wet ingredients into the dry.  Add in chocolate chips if desired.

3. Fill your muffin cups 3/4 full.  

4. Place sliced almonds on top (optional)

5. Bake for 20-25 minutes.  This should make about 18 muffins.

6. Let them sit for at least 20 minutes before removing them.  They should set up pretty well, but are more fragile since they don't have traditional flour.  I managed to get 17 of 18 out of the cups fully intact.

Let me know if you try them!

-Kira

Healthy Pumpkin Muffins - Great fall treat for kids!

I went to Trader Joe's yesterday and after seeing the plethora of fall pumpkin treats there, (which I somehow resisted) I decided to make pumpkin muffins.  I have no self control with baked goods though so I chose to make a healthy version of pumpkin muffins and used my banana muffin recipe as a base.

They are so moist and delicious.  I'm always proud of myself when a baking experiment turns out.

Ingredients:

2 cups whole wheat flour

1/4 cup flaxseed meal

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 15 oz can of pumpkin*

3/4 cup honey

1/2 cup unsweetened applesauce

2 eggs

1 cup Semi-sweet chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease your muffin pan or use liners.

2. Combine dry ingredients in one large bowl.  Mix pumpkin, honey, applesauce, and eggs in a second bowl.  Then stir your wet ingredients into the dry.

3. Fill your muffin cups 3/4 full.  I generally do half without chocolate chips for Pearl and then mix the chocolate in for the remaining muffins.

4. Bake for 18-22 minutes.  This should make about 18 muffins.

This healthy pumpkin muffin recipe has been adapted from my banana muffin recipe.

*make sure you buy canned pumpkin and not canned pumpkin pie filling.  The cans look similar, but the pie filling has sugar syrup, salt, and spices already in it.  If you aren't sure, look at the ingredients.  It should just say pumpkin.

-Kira