Well it started out healthy…

I decided to make gluten free banana walnut muffins and instead of butter, oil, and lots of sugar, I used almond milk and applesauce. Oh, then I found nutella in my pantry. I added that too.



2 Cups Gluten Free AP Flour

1 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt

4 Ripe Bananas, smashed

3 Tbs Almond Milk

½ Cup Sugar

½ Cup Brown Sugar, lightly packed

1 Egg

½ Cup Unsweetened Applesauce

2 tsp Vanilla

Nutella (or any chocolate hazelnut spread will do. I actually used Justin’s Hazelnut Spread for this recipe)


  1. Preheat oven to 350°F. Line a muffin pan with liners or parchment paper.
  2. Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
  3. In a separate bowl, combine the mashed banana, sugars, egg, applesauce, almond milk, and vanilla, mixing until combined.
  4. Make a well in the middle of the flour mixture and add the wet ingredients ½ at a time, whisking to pull the dry ingredients from the sides.
  5. Fill each muffin liner 3/4 full . Top each muffin with a teaspoon of Nutella and with a chopstick, swirl the Nutella into the muffin batter.
  6. Bake muffins for about 15 minutes, or until set at the top and spring back to the touch.

One Comment Add yours

  1. Stefani says:

    They were delicious. Not too sweet, good texture, fat free, moist. Couldn’t tell at all that they were GF.


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