Gluten- and Sugar-free Banana Muffins

I have to admit, if I read that title I would not jump into my kitchen and make these muffins.  I read that as gluten-,  sugar-, and taste-free banana muffins.  BUT, I would not be sharing these with you if I did not like them.

I like these muffins because they’re healthy and just sweet enough to taste like a dessert without all the junk.  These are not overly sweet, so don’t make these if you really just want a cupcake.  If you want them a little sweeter you could certainly add some Stevia or honey. 

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Makes approximately 24 –I used some of the batter to try and make waffles with it (a total disaster) so I’m estimating on the amount here.

1 ¼ C oat flour (I just blended up dry oats into a powder)

¾ C flaxseed flour (I find flaxseed for cheap in the bulk section, and just blended it in blender my blender like the oats)

2 Tb cinnamon

¾ tsp baking soda

½ tsp salt

1 ½ C mashed banana (about 3 bananas)

1 C unsweetened applesauce

Scant ¼ C plain yogurt

2 large eggs

1 tsp vanilla

3.5 oz dark chocolate, chopped (I used Ghirardelli 60% cocoa), or you could substitute nuts/coconut/etc.

1. Preheat oven to 350 degrees
2. Mix the dry ingredients together
3. Mash the bananas and mix with all the wet ingredients
4. Fold the dry into the wet and add the chocolate chunks
5. Bake in muffin liners for 18-20 minutes.  Note: these don’t rise as much as gluten muffins, so you can fill them a little fuller than you normally would.

Note: I just added up the nutrition facts on these suckers.  For 24 they come out to a whopping...70 calories each.  Awesome.