Papa's Gluten Free Breakfast Muffins

By Charlottey • June 13, 2011 • 0 Comments

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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

Serves makes 9 large muffins

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

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.