Sugarless Banana Apple Muffins

Staying true to my last blog post, I have been trying to eat healthier. Therefore I devised a recipe to make a sweet treat without all the icky stuff. I twist up the regular recipe for banana bread by adding apples and getting rid of the sugar. I also used Gluten free flour so this recipe is good for those with a gluten intolerance. Also, I live in a high altitude area so this recipe is for HIGH ALTITUDE. Here we go!

Preheat oven to 350 degrees.
2 apples cut into small chunks (I used Gala and kept the skin on)
4 over ripe bananas (mashed up)
1 cup gluten free flour (I chose Bob's Red Mill All Purpose Baking Flour)
1 1/2 cups oats (whizzed 1 cup of these oats in the blender for a few seconds)
1/2 teaspoon each of baking soda and baking powder
few pinches of salt
1/2  teaspoon each nutmeg and ground cloves
1 teaspoon cinnamon
1/2 cup sliced almonds
2 eggs
2 tablespoons honey ( I used clover honey.)

Here's what I did:
1. Mix all of the dry ingredients together. (flour, oats, soda and powder, salt, spices)
2. Then I added the mashed bananas and the eggs.
3. Next add the honey. Mix. Add apples and almonds.
4. Bake at 350 for 25 minutes. (I made muffins but you can make a loaf.)

Cooks for about 25 minutes. (This time will need to be adjusted if you do not live in a high altitude area.)

Side note: If you use the same flour that I did, the batter tastes real funky. (Yes I tested the batter, even though it had raw eggs in it! Ahhh!) Once you cook it, this funk disappears.

The muffins turned out to be fairly dense and thick. Also they were a bit gooey. If you don't like squishy pastries you can always cook them a bit longer. If you make these let me know how they turn out. :)

I hope you enjoyed my first recipe!

Lots of Love,
Scattering Sparkles