Gluten Free Banana Muffins

Dry Ingredients:

1-1/2 c. All-purpose Gluten-free flour

1/2 c. Honey

1 - 2 t. Cinnamon

1 t. Baking soda

1 t. Sea salt

1 T. Ground flax seeds

1 T. Chia seeds (optional)

Wet Ingredients:

2 Mashed ripe bananas

1 Large egg

1/2 c. Unsweetened organic applesauce

1/2 c. Coconut oil, melted

1 t. Vanilla

2 t. Raw apple cider vinegar

1/2 c. Walnuts, chopped (optional)

1/2 c. Raisins or dried cranberries (optional)

Preheat oven to 350 degrees.

Whisk together dry ingredients in mixing bowl. In a separate bowl, mix wet ingredients. Mix wet and dry ingredients together with a wooden spoon. Mix just enough to blend well. Over-blending will result in heavy, dense muffins.

Fill cups 3/4 of the way full and bake 20 - 25 minutes. Cool on a wire rack.

Yields approx. 12 muffins

Want banana chocolate muffins? Add 1/2 c. cocoa powder and 1 T. organic sugar to dry ingredients.