By: Rebecca Kerscher | Added: 3 June 2018 | Updated: 3 November 2018
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2 ripe bananas, mashed (you need a ripe one to give the muffin sweetness!)
1/2 cup unsweetened apple sauce (I like to use 1 cup)
1/4 cup coconut oil (melted) or walnut oil (use the oil to grease the muffin cups)
3 eggs (I like to use 2)
1 tsp. alcohol free vanilla
1 cup almond flour
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon (more or less if you like)
1/4 tsp. nutmeg (more if you like)
1/4 tsp. salt
-3/4 cup fresh or frozen blueberries (if you use frozen, add 1 TBSP more coconut flour to the mix).
-3/4 cup chopped fresh strawberries and the zest of 1 lemon.
-1/2 cup unsweetened dried cranberries or apricots (use one without weird preservatives like Eden organic) and the zest of 1 orange.
-1/2 cup chopped walnuts.
-1/2 cup sliced almonds sprinkled on top before baking.
- (I like to use dried cherries)
In a large mixing bowl, beat together the banana, appelsauce, oil, eggs, and vanilla. Add the flours, baking soda, baking powder, cinnamon, nutmeg, and salt, combining well. Choose you optional "mix-ins" and stir just until combined. Grease 12 muffin cups and evenly distribute the batter in each cup, spreading the tops so that they are even. Place in 375 degree oven and bake for 15-20 min, or until they are done. Let the muffins rest in the pan for 10 minutes before removing. Let cool completly and enjoy.