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Papa's Gluten Free Breakfast Muffins

  • Serves
    Makes 9 large muffins
Author Notes

My husband went on a year long diet that excluded starch and gluten. I developed these muffins as a way to give him some early morning energy. They will stay fresh in the refrigerator for up to a week. —Charlottey

Ingredients

  • 2

    ripe bananas


  • 1 cup

    unsalted butter, melted


  • 1 cup

    applesauce


  • 2

    eggs, lightly beaten


  • 1 cup

    almond meal flour


  • 1 tablespoon

    coconut powder


  • 1/4 teaspoon

    baking soda


  • 1 teaspoon

    ground cinnamon


  • 1 teaspoon

    gluten free vanilla extract


  • 1/2 cup

    raisins


  • 1/2 cup

    chopped walnuts or cashews

Directions
  1. Mash bananas with a fork
  2. Whisk together melted butter and applesauce and add to beaten eggs in a mixing bowl.
  3. Add almond meal flour, coconut flour, baking soda, cinnamon, vanilla extract and mashed bananas.
  4. Mix in raisins and nuts.
  5. Fill a lightly greased muffin tin with equal amounts of batter.
  6. Bake at 325ºF for 30 minutes.

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