Description
A moist and allergen-free muffin sweetened with fruit!
Ingredients
Units
Scale
- 2 ripe, medium size bananas
- 3/4 c. unsweetened applesauce
- 3 eggs
- 1/3 c. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
- 1 tsp. vanilla
- 1 c. sorghum flour
- 1 c. tapioca flour (use the code STEWARDSHIP for 10% off at that site!)
- 2 tsp. cinnamon
- optional: 1/2 tsp. nutmeg
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. unrefined sea salt
- 1 c. fresh or frozen blueberries
Instructions
- Heat oven to 350 degrees F.
- Grease muffin pan or line with silicone muffin cups.
- In a large bowl mash the bananas.
- Add the applesauce, eggs, oil, and vanilla. Mix well.
- Add the sorghum, tapioca, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir until well combined.
- Gently stir in blueberries.
- Fill muffin cups 3/4 full.
- Bake 35 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 206
- Sugar: 6g
- Sodium: 145mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 5g
- Cholesterol: 93mg