Papa's Gluten Free Breakfast Muffins

By Charlottey
June 13, 2011
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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
  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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