I’ve been thinking about this recipe for quite some time now. I was thinking about how I can make it better than the recipe I found on the website. I have been wanting to make some gluten-free muffins for some time now. I also wanted to find a recipe that tastes good and will keep me full for hours. I finally found this recipe and tried it for breakfast. I made a double batch and it was gone in 30 minutes. I decided to make it again later and I’m glad I did.
I decided to make the apples and bananas the star of the muffins. I used my favorite spelt flour and my favorite sweetener. This is what I like to call a “comfort” recipe.
- 1 cup spelt flour
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1/2 cup applesauce
- 1/2 cup unsweetened apple juice
- 1/2 cup mashed banana
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup oil
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Preheat oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
- In a large mixing bowl, whisk together the flours, baking powder, baking soda and salt.
- In a separate bowl, whisk together the applesauce, apple juice, bananas, oil, sugar, maple syrup, molasses and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until the batter comes together. Fold in the cinnamon, if desired.
- Transfer the batter to the muffin cups and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool on a wire rack for 10 minutes, then remove the muffins from the pan and let cool completely.