Apple Banana Egg Free Muffins
Muffins were originally called ‘moofins’ in the 18th century, and were often served with a glass of wine.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Apple Banana Egg Free Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
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In a large bowl, mash the ripe bananas until smooth. Add the applesauce, maple syrup, vegetable oil, and vanilla extract. Mix well.
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In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts.
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Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 29g10%
- Sugars 14g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
