Whole Grain Banana Apple Muffins
“For breakfast, brunch, or snack…your family and friends are sure to love these muffins. The flavor is so rich that no one will notice the gluten and dairy are missing.”
Makes 14-16 extra-moist traditional size muffins.
Preheat oven to 375°
Line muffin tins with papers. You can grease and flour, but I find a prettier result with papers.
Whisk first five ingredients together:
- ½ cup olive oil
- 2 large eggs
- 1-teaspoon vanilla extract
- 1-½ cups mashed ripe bananas (about 3)
- ¼ cup apple pulp (from juicer) or finely chopped apples of choice (very tart, firm apples do not work as well in this recipe); almost any edible pulp works just as well – carrot or pear. Always remove seeds before chopping and/or juicing.
Gently stir the next six ingredients in a side bowl:
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup sugar
- 2 cups King Arthur Flour Gluten-free Measure for Measure Flour
Combine the dry ingredients into the wet ingredients just until thoroughly combined. Take care not to over stir.
Divide evenly among the muffin tins filling each section about ¾ full.
Chop your choice of toppings:
- Walnuts
- Almonds
- Pecans
- Dark Chocolate
Distribute the toppings on each muffin with a spoon, and use the same spoon to lightly press into the batter.
Bake for 20-22 minutes, depending on your oven. The center does spring back and does not look gooey.
Rest for 5+ minutes and place on a butcher block to cool.
Leftovers freeze well wrapped in cling wrap and placed in freezer bags or containers.
(© Adapted by Michelle Bradford from an original King Arthur Flour recipe)