Banana Apple Muffins

This will probably be my last post for a couple of weeks, unless I get really creative with the toaster and microwave. Right now our refrigerator is sitting in our dining area and our oven and dishwasher are in the garage. We’ve been working hard removing all of the flooring in the house in anticipation of new, beautiful, flooring and appliances. My organized world has now been turned upside down and covered with a thick layer of construction dust. A small price to pay for the excitement of what’s ahead!

Yesterday, I was able to squeeze in one more recipe before my husband and brother-in-law hauled my oven to the garage. Maybe I should have called them construction muffins!

Banana Apple Muffins (AKA Construction Muffins)

Preheat oven to 350° 

3 VERY Ripe Bananas

2 Large Eggs

1/3 Cup Canola Oil (or Olive)

2/3 Cup Dark Brown Sugar, packed

1 1/2 teaspoons Pure Vanilla Extract

2 teaspoons Pumpkin Pie Spice

1 3/4 Cup Gluten Free Flour (I used Bob’s Red Mill All Purpose)

2 teaspoons Baking Powder

1 teaspoon Xanthan Gum

1/2 teaspoon Sea Salt

3/4 of a Honey Crisp Apple, diced

*more brown sugar for sprinkling

Add the bananas, eggs, oil, brown sugar, vanilla, pumpkin pie spice, flour, baking powder, xanthan gum, and sea salt to a mixer and mix on medium until incorporated (about 10 seconds). Scrape down bowl, mix for another 10 seconds. Do not over mix. Fold in the diced apples with a spatula.

Line a muffin tin (12) with muffin papers. Add the banana mixture, sprinkle with brown sugar, and bake for about 20 minutes or until a knife or toothpick inserted in the center comes out clean.