In case you didn’t know, I’ve been slowly cutting out gluten and dairy these last few weeks to see if they are the reason I have been getting stomach aches all the time (I feel great now!) So I went looking for some good gluten free recipes, and I ended up making these muffins instead.
These muffins are the most gooey and delicious things ever, and I’d highly recommend trying them. In this case, gluten free does not mean dry or spongy. I found a similar recipe for these, but it used a couple of things I wasn’t a fan of so this is my own version of this recipe.
Preheat oven to 350 degrees.
1 Cup Gluten Free Flour
1/2 Tsp. Baking Soda
Pinch of Celtic Sea Salt
2 Mashed Bananas (Pretty Ripe)
1/2 Cup Organic Coconut Palm Sugar
1/4 Cup Applesauce
2 1/2 Tbsp. Extra Virgin Olive Oil
1/2 Tsp. Vanilla Extract
Combine flour, salt and baking soda in a large bowl. Separately, combine eggs, bananas, sugar, applesauce, olive oil, and vanilla. Combine wet and dry ingredients. Don’t over-mix. Place cupcake liners in a muffin tin, and spoon the batter into them equally (will make exactly 1 dozen.) Bake for 11-15 minutes, depending on your oven. Mine is kind of a beast so I always have to cook things for less time.
My bananas probably weren’t as ripe as they should have been so there were a couple of chunks of banana in the batter, but I didn’t mind it!
The batter for these is actually really thin, so don’t worry if it seems like too much liquid and not enough flower – it’s supposed to be like that!
Because these are so gooey they do stick to the liners a bit, and I haven’t found a solution for that yet, but they’re so delicious I’m okay with it.