Baked goods in the morning can be an incredible treat, but seem so daunting to make. After many savory breakfasts full of green vegetables and eggs, it’s nice to have something to dip into my tea. In Seattle, I could just walk down the block and buy a gluten-free treat. But here, I get to be a little more creative, and have everything piping hot and fresh! These muffins only take 20 minutes total time to make. Yet, quality is not sacrificed for convenience here. For being gluten-free, you’d never know it. They are soft in the middle, crunchy on top, and a great vehicle for jam or apple butter!
- 1 cup millet flour
- 1 cup oat flour
- 1 tbs tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 banana, smashed
- 1 egg
- 5 tbs applesauce (sugar/sweetener free)
Preheat the oven to 350 degrees Fahrenheit. Grease a muffin. This recipe makes about 8 medium sized muffins.
In a bowl, mix everything together, making sure the banana is smashed up and the egg completely mixed.
Scoop the batter into the muffin tin. Mine hold about 1/4 cup each.
Bake for 15 minutes. Enjoy!
Usually I use buckwheat flour instead of millet and oat, but I ran out this morning, and this turned out to be even better. Hearty is the best word for it! Even though this has no sugar, it’s still sweet enough from the banana and applesauce to make you feel like you had a treat to start the day off.