Monday, February 17, 2014

cherry banana nut muffins {gf,v}


hi friends. How was your weekend? We finally had some sunshine here in east tennessee...
it even got up to 55 degrees! My body/mind/spirit needed some sunshine so a sun-filled Sunday
was greatly appreciated.

After getting our daily dose of vitamin D, we decided to make our Sunday a little sweeter with a batch of cherry banana nut muffins. A batch of really really good cherry banana nut muffins.
Not only are these gluten free and vegan, but they're also oil free and super duper healthy.
The banana + applesauce + agave combo keeps the muffins soft, sweet, and chewy,
and the dried cherries add the perfect punch of tartness.  

Life is good when there's sunshine on your face and muffins in your belly.

***************************

cherry banana nut muffins
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 cup almond meal
*1 cup gluten free quick oats
*1/8 tsp salt
*1 tsp baking powder
*1 tsp baking soda
*1 tsp cinnamon
*3 ripe bananas, mashed
*2/3 cup unsweetened applesauce
*1 tsp vanilla 
*1/3 cup agave nectar
*1 tsp apple cider vinegar 
*2/3 cup chopped walnuts
*1/2 cup dried cherries

{{{DIRECTIONS}}}
1. Preheat the oven to 350.
2. Add almond meal, oats, salt, baking powder, baking soda, cinnamon & nuts to large bowl and mix.
3. In a smaller bowl add the bananas, applesauce, vanilla, agave, and ac vinegar and mix well. 
4. Fold the wet ingredients into the dry and fold in cherries. Don't over mix.
5. Add batter to greased muffin tin filling 3/4 full.
6. Bake for 20 minutes or until inserted toothpick comes out clean.
7. Let cool for 5 minutes before transferring to wire rack.

Makes 18 muffins. Store in airtight container for up to 1 week.





{kitchen helper/taste tester}