Gluten Free Almond Butter Applesauce Muffins
 
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You won't find one ounce of guilty eating with these Gluten Free Almond Butter Applesauce Muffins! They're made with coconut oil, pure maple syrup, applesauce, and banana. Snack on them all day!
Author:
Recipe type: Breakfast
Serves: 2 dozen mini muffins
Ingredients
  • ¼ cup coconut oil, melted
  • ¼ cup almond butter
  • ¼ cup pure maple syrup
  • 1 large egg
  • ⅓ cup mashed banana (about 1 small)
  • ⅓ cup unsweetened applesauce
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • ¼ cup coconut flour
  • ¼ cup brown rice flour
  • ¼ cup gluten free oat flour
  • ¼ cup potato starch
  • 2 tablespoons tapioca starch
Directions
  1. Preheat oven to 350 degrees. Line mini muffin tin with paper liners and set aside.
  2. In a medium sized mixing bowl, whisk together coconut oil, almond butter, maple syrup, egg, mashed banana, and applesauce until smooth.
  3. In a smaller mixing bowl, sift together remaining ingredients. Add dry ingredients to wet and mix until well incorporated. Allow batter to sit for 10 minutes to absorb moisture.
  4. Fill muffin tins ¾ way full and bake at 350 degrees for 12-14 minutes or until tops spring back at the touch of a finger.
  5. Gently remove muffins from tin and cool on cooling rack for 5-10 minutes before eating. Store leftover muffins in airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-almond-butter-applesauce-muffins/