Makes 9 large muffins
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
unsalted butter, melted
eggs, lightly beaten
almond meal flour
gluten free vanilla extract
chopped walnuts or cashews
- Mash bananas with a fork
- Whisk together melted butter and applesauce and add to beaten eggs in a mixing bowl.
- Add almond meal flour, coconut flour, baking soda, cinnamon, vanilla extract and mashed bananas.
- Mix in raisins and nuts.
- Fill a lightly greased muffin tin with equal amounts of batter.
- Bake at 325ºF for 30 minutes.