Gluten Free&Vegan Banana-Nut Muffins

Ingredients (12 muffins)

*VARIATIONS* You can make most fruit muffins using this same basic recipe! Simply omit the banana and substitute 2 cups of a different fruit choice (peach, raspberry, apple/pumpkin mixture, etc…) Vary the type of nuts. Use your imagination. There is no wrong way! Play around and create using ingredients YOU love to come up with a delicious variation of your own. Don’t be afraid to turn out dud batches in order to eventually create a masterpiece!

• • · 3 ripe bananas, mashed (if you have less banana add in extra applesauce)
  • 1/3 cup unsweetened applesauce

• • · 1 flax or chia egg (1 TBS ground chia or flax, mixed with 3 TBS water)

• • · SCANT 1/3 C coconut oil, melted (or oil of your choice)

• • · 1 TBS natural almond butter (no sugar added)

• • • · 1 /3 cup pure maple syrup

• • 1/3 cup plain unsweetened almond milk (or dairy free milk of your choice)

• • · 2 cups Bob’s Red Mill Gluten-free Baking Flour

• • · 1 TBS baking powder

• • · 1 tsp salt

• · ½ to ¾ cup chopped walnuts (adjust to suit your tastes- use more, less, or none!)
• If you’re in the mood for some chocolate,  add 1/4 cup of vegan mini chocolate chips (I like Enjoy Life brand)

Instructions

1. Preheat oven to 400 degrees. Grease standard muffin pan with coconut oil (or oil of your choice).

2. In a separate bowl, mix together flour, baking powder, salt and walnuts. Set aside.

3. In a large bowl, mix together all the rest of the ingredients with a hand-held mixer until well mixed.

4. Stir in your dry ingredients with a large spoon. Mix just until dry ingredients are moistened. The batter will be lumpy. If batter seems too dry add in a little more applesauce or milk substitute. Do not over-mix.

5. Spoon batter into 12 2 ½ inch greased muffin cups.

6. Bake at 400 for 20 minutes.