Allergy Free Banana Nut Muffins

Today I made a version of Chocolate-covered-Katie's Single Lady Cupcakes in the form of Banana Nut Muffins and they were delicious. The single lady cupcakes are great because it makes one big serving or two normal-sized servings. These muffins are great because they are quick and easy so you can make them in the morning and finish getting ready while they bake! You won't feel bad for eating 15 muffins within 3 days either, because you are only making two. Another thing I like about them is that there are no special ingredients, these are things I always have stocked.

Allergy Free Banana Nut Muffins
(Single muffin or 2 smaller muffins)

3 tbsp gluten free flour*
1 tbsp brown sugar
1/4 tsp baking powder or cornstarch
1/16 tsp salt (heaping)
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tbsp sliced banana (small bits)
1 tbsp chopped pecans/walnuts
1/2 tsp vanilla
1 tbsp apple sauce (not quite 1 tbsp + the rest olive oil)
1 tbsp + 1 tsp almond milk

1. Preheat oven to 330 F.
2. Mix dry ingredients in a small bowl.
3. Add wet ingredients and stir. Should be slightly runny.
4. Fold in the bananas and nuts.
4. Bake for 17-20 minutes.

*The gluten free flour that I used is actually a pancake mix because the blend tastes exactly like real whole wheat flour/spelt. It is a buckwheat and flax blend that can be found here. I've made blueberry muffins like this with a generic gluten free blend and they were still great!