The Best Gluten Free Muffins: Banana, Berry, or Your Choice Add-ins

So, it seems that I’m surrounded by Gluten free folks these days.

Many of my friends and family members are gluten free because they have to be, or they just feel better that way.  And while I’m not #GF I have, by association, been eating less gluten as well. 🙂  (We become like the company we keep, they say.)

My friend Jules has mastered a lot of gluten free recipes and my boys have eaten a her goodies without even realizing they are gluten free. (That says a lot!) I asked her to share her base recipe for GF muffins and baked up a bunch recently and they were so good!

So, I thought it only proper to pass them on to you as well.

Because by now you’re probably all hashtag-gee-to-the-eff as well, right?

The first recipe is a basic applesauce muffin base, and you can add in anything you like (or nothing at all–the texture is moist and the flavor is sweet with a hint of apple and cinnamon).   I added fresh raspberries and walnuts and they were wonderful.

The second recipe is for the banana muffins.  Bananas are so great because you hardly need to add a thing and they’re auto-moist and sweet and yummy.
Jules said she originally found the banana muffin recipe at the lovely site, livesimply, though it may have been altered a little along the way.

Speaking of bananas, here’s a random (shocking)  bit of family trivia:  My own mother hates bananas.  Hates…as in:  Will not touch.
(I may never understand her.)

Here are the printable recipes! 

Print

The Best Gluten Free Muffins:

Course Breakfast, or dessert, Snack

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Author www.monicaswanson.com

Ingredients

• 2 cups almond flour
• 3 eggs
• 1 cup unsweetened applesauce
• 1/4 cup real maple syrup
• 2 tsp. cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees
2. Blend the wet ingredients in a small bowl
3. Combine all of the dry ingredients in a medium bowl.
4. Combine wet and dry and mix well.
5. Pour batter evenly into 12 large muffins tins (it usually makes a bit more than that.)
6. Lake for 20-25 minutes until the tops are golden brown.
7. Let cool, and enjoy!!!

Print

The Best Gluten Free Muffins: Banana

Course Breakfast, Dessert, Snack

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Author www.monicaswanson.com-adapted from livesimply.com

Ingredients

• 2 1/2 cups almond flour
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp. baking soda
• 3 eggs
• 1/2 cup raw honey
• 1/4 cup whole milk yogurt plain or vanilla
• 3 very ripe bananas
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl combine dry ingredients well
3. In a small bowl, combine wet ingredients
4. Add wet to dry, and mix well
5. Pour into lined or greased muffin tins and bake for 20-25 minutes
6. When toothpick comes out clean and the tops or golden brown, remove from oven
7. Let cool
8. ENJOY! 🙂

Hope you make them and love them.  And share them with all of your #glutenfree friends, of course.

In comments, let me know if you are gluten-free as well.  And if so:  if you have Celiac, because you feel better, or what’s your #GF story?

Also:  I love it when you PIN and share on social media so other folks can find my yummy recipes as well!

XO,

Monica

PS All photos taken by my handsome and talented first born, Josiah.
Side note:  I encourage you to subscribe to Josiah’s hand-made web site.  He only posts about once a month, but if you are a subscriber, you get a free download of a screen saver for any device you like featuring his one of his beautiful Hawaiian photographs.

YOU MAY ALSO ENJOY (My dad’s very favorite):  Gluten free cinnamon rolls 😉