Last night was my first real gluten-free baking experimenting that was such a success I had to share! The two muffin pictures have the same ingredients with the exception of one, Xanthan Gum, can you guess which one? Correct, the bottom pic. (Unless you thought the top, than…you were wrong but who cares! They both are delicious!) The texture is just a tad fluffier but aside from that, they both are super moist and fruity. Recipe below.

Preheat oven to 350° and grease a 12 muffin tin (I used coconut oil)

Ingredients

1 cups All Purpose Gluten-Free Flour  (I used Bob’s Red Mill)

1 tsp baking soda

A pinch of salt

3/4 tsp xantham gum (Optional)

2 eggs

1 cup of mashed ripe banana (I used yellow bananas not brown ones, I’ve never been a fan of super ripe bananas in or out of bread)

1/3 cup maple syrup

1/2 applesauce

1/2 vanilla extract

2 tbsp and 2 tsp canola oil (I used organic expeller pressed)

1 cup uncooked oatmeal

In a big bowl mix all dry ingredients minus the oatmeal. So mix flour, baking soda, salt, and xantham gum together.

In another add all wet ingredients: eggs, mashed banana, applesauce and canola oil. Whisk together till well blended. Add wet ingredients to dry and whisk till together. Once mixed add in the oatmeal and whisk one last time till well blended.

Spoon batter into tin cups. I used a 1/4 cup to scoop the batter into each muffin tin to evenly distribute it evenly to make 12 muffins. Bake for 27-30 minutes.