Vegan/GF Banana-Walnut Muffin

I am always on the look out for muffin and bread recipes that are gluten free.  Ben's aunt sent me some she found in a magazine and they all look so yummy.  I decided that this one would be the first I tried since I had everything already and I'm so glad I did.  We love them and they are very easy to make.  I am also going to mix it up a bit next time and try blueberries or add choc. chips.

Makes 9 muffins:

3/4 cup all-purpose gluten-free flour (Bob's Red Mill)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp xantham gum

1/4 tsp cinnamon

1/8 tsp kosher salt

3/4 cup mashed banana (from 1 lrg banana)

1/4 C unsweetened applesauce

1/2 C light brown sugar

2.5 Tablespoons canola oil

1 tsp pure vanilla extract

1 Tablespoon light agave nectar

3/4 C chopped walnuts.

1. Preheat the oven to 350.  Line 9 muffin cups with paper liners.

2. In a small bowl, whisk the flour with the baking soda, baking powder, xanthan gum, cinnamon and salt.  In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave.  Stir in the dry ingredients just until incorporated, then stir in half the walnuts.

3. Spoon the batter into the muffin cups, filling each one 3/4 full.  Top with the remaining walnuts.  Bake for 30 to 35 min, until the muffins are golden and a tester inserted in the center comes out clean.  Transfer the muffins to a rack to cool slightly before serving.

source

So I guess I shouldn't say I had all the ingredients but I what I did not have I had something to substitute for it.  I used vegetable oil instead of canola oil since I was out and I used raw honey instead of agave nectar.  I also did leave out the walnuts.  This is definitely one we will be making more of!  Hope you enjoy.