As you can see these were so delicious we ate half of them before I could even get around to taking a picture. They come out sweet enough already so try to use unsweetened or no sugar added ingredients. That also helps make it a bit healthier. It has bananas in it so it has to be healthy, right?:) It was a modification of a recipe I found on http://blog.fatfreevegan.com/2006/01/banana-date-walnut-muffins.html1 3/4 cup Bob's Red Mill gluten free baking flour
1/2 cup organic dark brown sugar
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
3 ripe bananas, mashed (about 1-1/4 cups)
1/2 cup unsweetened vanilla almond milk
1/3 cup natural apple sauce (sugar free kind if you can find it)
2 tbsp. agave nectar
1/4 cup chopped almonds
Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flour, sugar, baking powder, salt, and cinnamon. In another bowl, mash the banana with the almond milk, apple sauce, and agave nectar.
Pour the banana mixture into the flour mixture and stir just until combined. Add in the almonds and pour into 12 muffin cups. Bake for 20 minutes, or until a toothpick comes out clean.
Enjoy.
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