I'm back!!!! Yes - it's been a while since I've posted. Oh - I've been baking plenty, but it's been tricky getting pictures because the light in my house is not so good this time of year, plus I've been super busy. But I did manage to get some decent pics of these yummy muffins I recently made. Gluten-free of course, but also no added sugar. And if you leave out the Chocolate Chips, they are actually sugar-free (but why would you want to do that?? :-)
I've been dabbling a little with Agave Syrup and NuStevia - still trying to make them work in cookies, but they worked well in these muffins. I've made these muffins with and without the chips. I've also add chopped dried apricots which adds some nice flavor. I'll bet they would be good with raisins (if you like raisins - I don't). And summer fruit will be here before we know it!
These muffins have a wonderful moist texture, and also freeze well. I made them jumbo-sized and got about a dozen out of one batter (each muffin was about 4.75 oz of batter - yes, I actually weigh them when I want to be sure they are all the same size). Obviously, you can also make them standard size, but you may have to watch the baking time.
Gluten-free No Added Sugar Banana Apple Muffins
- 2 1/4 cups Gluten-free flour blend (or your favorite GF blend)
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1 heaping tsp Cinnamon
- 1/2 to 3/4 tsp NuStevia
- 1/2 cup Oat Bran
- 1/2 cup finely chopped nuts
- 1 1/4 cup smashed (approx 3 - 4 bananas)
- 1 to 1 1/2 cups chopped Apple (I like Granny Smith)
- 1 Egg, lightly beaten
- 2/3 cup Agave Syrup
- 3 Tbs Canola Oil
- 5 Tbs Unsweetened Applesauce
- 1/3 cup non-fat Milk or Buttermilk
- 2 tsp Vanilla
- Optional: 1/2 to 3/4 cup Chocolate Chips (I used mini-chips because I wanted to use them up)
- Optional: 1/2 to 3/4 cup chopped dried Apricots
Preheat the oven to 350 degrees. Line 12 jumbo muffin tins with paper liners.
- In a mixer bowl, add all dry ingredients and mix together with whisk.
- Add all wet ingredients, including banana and apple.
- Fold in chocolate chips or dried apricots, or anything else you want to try.
- Fill muffin tins about 3/4 full (an ice cream scoop is great for this).
- Bake for approximately 35 minutes or until toothpick comes out clean.
- Remove muffins from tins to cooling rack. Allow to cool before digging in.
There are so many ways you can change up the ingredients in these muffins. It's a good base to start with and add your own 'flavor.'