I was just looking for something new in the gluten-free department. I have conquered the lemon blueberry coffeecake. I got the cookies. Gave up on the bread for now. What to do, what to do? Ah-ha! Found this muffin recipe and adapted it. The little things turned out wonderful! They came out moist, lightly sweet and stayed together.
They are actually banana applesauce cranberry gluten-free muffins. But who wants to say all that! So I shortened it just a bit. I already posted it on pinterest. But here is the recipe with pictures of the ones I made.
Credit goes to Gluten-Free Culinarian for the recipe I started with.
Preheat the oven to 375.
- You will need:
- 4 Tbsp. (half a cube) of melted butter
- 1/3 cup sugar
- 1/2 cup of unsweetened applesauce
- 1 tsp. vanilla
- 1 large overripe banana, lightly mashed up
- 1 egg
- 3/4 cup gluten-free baking mix
- 1 Tbsp cinnamon or pumpkin pie spice (which I love to use all year, if I can get it.)
- 1/8 tsp. xanthum gum
- 1 tsp. baking powder
- 1/2 tsp salt
- 1/3 cup Craisins
- cinnamon sugar for topping
In one mixing bowl, whisk together the melted butter, sugar, banana, vanilla, applesauce and egg.
In another bowl, whisk together the gluten-free baking mix, xanthum gum, baking powder, cinnamon and salt.
Put these two together, gently mixing them. It should be wet, but not runny. Now I add a handful of Craisins.
Spoon into prepared muffin pan. Top with a generous sprinkling of cinnamon sugar.
Bake in a 375 oven for about 12 minutes of until a straw or toothpick comes out with crumbs but no wet batter.