These are absolutely delicious! My girls don’t like walnuts in their banana bread, so I just made it sweet with fruit! The applesauce really helps make these muffins moist, rather than crumbly like a lot of gluten free products. (Also, I am definitely not a food photographer. Trust me that these are delicious!)
- 2 cups gluten free flour (I used Pamela’s)
- 1/2 – 2/3 cup brown sugar (depending on how sweet you want them)
- 1-2 tsp gluten free vanilla (I almost always double the vanilla)
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp xanthan gum
- 2-3 mashed bananas
- 2 eggs
- 1 pear diced or mashed
- 1/2 cup applesauce
- 1 pint of blueberries (optional)
Preheat oven to 350F. Spray muffin pan with cooking spray (make sure it doesn’t have flour in it!).
Combine wet ingredients in a bowl and mix well. Combine dry ingredients in a separate bowl and stir. Then, pour the wet ingredients into the dry ingredients and mix until all dry ingredients are wet. Don’t over mix! Pour into muffin pans. Bake 25-30 minutes or until a toothpick comes out clean. Let cool for about 10 minutes and then transfer muffins to cooling rack.