banana applesauce cranberry gluten free muffins

★★★★★ 1 Review
bakermom2 avatar
By Linda Mericle
from Garden Grove, CA

Wow, that name is a mouthful How about "crananasauce muffins"? These turned out moist and delicious. I do not need to eat GF, but I make it for friends. Non the less, I loved these too. They could be made dairy free with a coconut oil substitute for the butter.

★★★★★ 1 Review
serves 6-12
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For banana applesauce cranberry gluten free muffins

  • 4 Tbsp
    butter, melted
  • 1/3 c
    sugar
  • 1/2 c
    applesauce, unsweetened
  • 1
    banana, overripe and slightly mashed
  • 1
    egg
  • 1 Tbsp
    cinnamon or pumpkin pie seasoning
  • 1 tsp
    vanilla
  • 3/4 c
    gluten free baking mix
  • 1/8 tsp
    xanthum gum
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1/3 c
    dried cranberries
  • cinnamon sugar for topping
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How To Make banana applesauce cranberry gluten free muffins

  • 1
    Preheat the oven to 375. In a mixing bowl put the melted butter, sugar, egg, vanilla, smashed banana and applesauce. Whisk this together.
  • 2
    In another bowl whisk the GF baking mix, cinnamon, baking powder, salt and xanthum gum.
  • 3
    Mix the wet ingredients with the dry. Stir gently until mixed. It too runny, add a little more baking mix. Then add the Cranberries. I just added a big handful. Gently stir in.
  • 4
    Spoon into prepared muffin pans. Sprinkle tops with the cinnamon sugar. Bake for about 12 minutes or until toothpick comes out with crumbs, not batter. Let cool slightly before moving. Do not cover until totally cool. GF items do not seem, in my experience, to like steam.
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