Moist Gluten-free Banana Applesauce Muffins A Perfect Start To The Day

Applesauce not only replaces part of the usual fat needed in muffins, it also adds vital moisture to the gluten-free flour.

What better way to start off the week than a muffin chock full of potassium, vitamin C and a whole lot of yummy! These gluten-free banana muffins are light, moist and quite delicious.

Banana Applesauce Muffins

4 Tbsp. unsalted butter
1/3 cup granulated sugar
1/2 cup unsweetened apple sauce
1 large over-ripe banana, lightly mashed
1 large egg
1 Tbsp. cinnamon
3/4 cup gluten-free flour
1 Tbsp. baking powder
1/2 tsp. salt
Cinnamon Sugar for topping

Melt butter in microwave in a medium microwave-safe mixing bowl. Add sugar, applesauce, banana and egg. Gently mix together with fork until blended (but leaving chunks of banana). In a separate bowl, mix flour, baking powder and salt. Using a rubber spatula, gently fold dry ingredients into batter, stirring only until flour is absorbed. NOTE: These muffins need no adaptation for high altitude baking, but your specific measurement of flour can vary depending on humidity, oven type and other factors. It is far more effective to go by look and feel of the batter; this batter should be moist and gooey but not runny. If you think you need a bit more flour, add by the tablespoon since gluten-free flour absorbs moisture much more quickly than wheat flour.

Spoon into prepared muffin pan. Sprinkle tops with cinnamon and sugar. Bake at 375F for 12-15 minutes or until toothpick inserted into the middle of a muffin comes out with crumbs and not batter. Makes 12

Serve warm or wrap separately and freeze for individual servings.

Variations:

  • Add 1/2 cup chocolate chips and 1/4 cup chopped walnuts
  • Add 1/2 cup dried cranberries, raisins or currants and 2 Tbsp. dried orange peel
  • To bake the batter as a bread loaf, decrease oven temp to 325F and bake for 45-55 minutes or until toothpick inserted comes out with crumbs

Nutritional Info Per Muffin:

Calories: 64
Total Fat: 2.2 g
Carbs: 9.9 g (fiber 1.0 g)
Protein: 1.5 g
Potassium: 61.5 mg
Sodium: 87.7 mg

Advertisements

Yogurt Pancakes for One

If you’re like me, the recipes on the back of gluten-free baking mixes make far too much for one meal. And, seriously, who likes leftover pancakes – especially gluten-free ones?

Here’s a quick idea for breakfast that only serves up two pancakes. The yogurt creates a wonderful sourdough flavor and replaces the need for an egg.

1/3 cup low fat vanilla yogurt (check ingredients for natural flavor)
1/4 cup GF Bisquick or other baking mix
1 tsp oil
Water

In a small mixing bowl, using a rubber spatula, fold yogurt, GF baking mix and oil. Add enough cold water to make a thick dough, about 2-3 Tbsp.

Spoon half of the mixture into a prepared, hot non-stick skillet, spread dough out with spatula and cover with a lid. Cook on med-low heat until dough looks mostly dry on top, about 3-4 minutes. Carefully turn and cook for 1-2 additional minutes. Repeat. Serve hot with peanut butter and pure maple syrup.