These Gluten Free Banana Applesauce Muffins are fluffy and simple to make!
These Muffins only require a few tablespoons of sugar and 3 ripe spotty bananas for the perfect sweetness!
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
sea salt
unsalted butter (or butter substitute)
cane sugar
vanilla extract
room temp. egg
3 ripe medium spotted bananas
unsweetened applesauce
your favorite milk chocolate bar
optional: collagen peptides
What’s The Key To Making These Gluten Free Banana Muffins Fluffy?
The key element in having a fluffy muffin is using cane sugar and the correct all purpose flour.
Gluten Free all-purpose flour differs by brand. I recommend either using the Bob’s Red Mill or King Arthur Gluten Free Flour for the best results. Also, don’t swap or lower the amount of cane sugar in these.
Some may think lowering the amount of sugar or omitting it altogether will make for a healthier muffin and yield the same texture, but that isn’t the case. Sugar is one of the key ingredients that can’t be cut out of recipes. It combines with the butter and egg to help the flour rise and by cutting it out or not using the 3 Tablespoons called for, it will likely yield a flatter muffin,
Why Should I Ditch The Chips?
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Also, when chopping up the chocolate, you can decide how big or small you want the chunks to be.
Can I add more than 1 scoop of collagen?
You can, but I would expect the texture to change. It would likely create a flatter muffins and may introduce a gummi-like texture.
I call for one optional scoop of collagen to add just a bit more protein, but any more than that would likely change the muffin too much.
These yummy gluten free banana applesauce muffins are simple and oh so fluffy and chocolatey!
Ingredients
Scale
Wet ingredients
3 medium spotty bananas
3 Tbsps cane sugar ( if your bananas aren’t very sweet you may want to add a bit more)
5 Tbsps of melted butter (or butter substitute)
1 large room-temp egg
1 heaping tsp of vanilla extract
1/3 cup applesauce
Dry Ingredients
1 1/2 Cups all purpose gluten free flour ( I used the King Arthur brand)
1 scoop collagen peptides
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup chopped chocolate chunks
Instructions
Preheat the oven to 350 and line 12 muffin tins with muffin liners
Melt the butter in a small bowl in the microwave for about 30 seconds. When melted, add the egg and sugar to a large bowl and beat it for 1-2 minutes.
Add the vanilla extract into the large bowl and mix it until combined and set aside.
Mash the spotty bananas with a fork until chunks are minimal. When done, add them into a large bowl and combine with the other wet ingredients.
Add the dry ingredients (except the chocolate chips) into the large bowl and mix until there is no chunks of flour or baking soda or powder in the batter.
Mix in the chopped chocolate and make it evenly combined in the batter.
Pour the batter into the muffin tins until 3/4 full. Tap the muffin tray against the counter a few times to help the batter even out.
Bake in the oven for 23-25 minutes. The muffins will be ready when you stick a toothpick into the muffins and it comes out with no batter sticking to it.
Store in an airtight container in the fridge for 2 days and then store in the freezer after.
Every now and again you taste a treat that is so good and so beautiful that you have to take a step back and take a bite out of it and say, “Sh*t that’s good!“
This is one of those recipes!
What You Need To Make Gluten Free Cinnamon Sugar Banana Donut Holes
Egg
Brown sugar
Cane ugar
Butter of choice
Greek yogurt
Vanilla extract
Bananas
Gluten free all purpose flour (I used the King Arthur brand)
Collagen peptides
Baking soda
Sea salt
Cinnamon
How To Make The Perfect Donut Hole
The key to these donut holes is using a mini muffin tin and not scooping too much batter into the tin.
I recommend only adding 1 Tbsp of dough in each mini muffin tin portion. Otherwise, your donut holes will be less like donut holes and more like a large cinnamon sugar baseball…but a tasty one at that!
To make the perfect cinnamon sugar coating don’t skimp on the butter! Coating the melted butter in the baked donut holes is key to making the cinnamon sugar mixture stick.
Mixing The Cinnamon Sugar Coating
I recommend adding about 1-2 Tbsp of cinnamon to the 3/4 cup of sugar in a small bowl. For more of a sugary-flavor and less of a cinnamon flavor I would recommend only adding 1 tbsp of cinnamon.
Fluffy and flavorful Gluten free cinnamon banana donut holes that are perfectly sweet! These can be made dairy free!
Ingredients
Scale
1 egg
2 tbsp brown sugar
1 Tbsp cane sugar
1/4 cup melted butter
1/4 cup greek yogurt (or dairy-free yogurt of choice)
2 tsp vanilla extract
1 cup mashed banana (about 2 large)
1 1/4 cup self rising flour (To make this for every 1 cup of flour add 1 1/2 tsp. baking powder and 1/4 tsp salt)
1 scoop collagen
1/2 tsp baking soda
Cinnamon sugar coating
3/4 cup sugar
5 tbsp butter melted
2 TBSP cinnamon
Instructions
Spray a mini muffin tin with non-stick spray and preheat the oven to 350.
In a large bowl combine the egg, melted butter, greek yogurt, mashed banana, collagen peptides, vanilla extract, brown sugar, and cane sugar. Get out as many lumps as you can. A few will be in there from the banana and that is A ok!
Add the self-rising flour and baking soda in a separate medium-sized bowl and mix until combined.
Mix the dry ingredients into the wet and mix until everything is combined.
Using a tablespoon, spoon the batter into the mini muffin tin.
Bake in the oven for 14-17 minutes.
While the donut holes are baking, prepare the cinnamon sugar topping. Pour the melted butter into a small bowl and combine the cinnamon and sugar together in another small bowl.
Take out of the oven and let cool for 5 minutes.
Role the donut hole in the butter using a fork to coat it. Be sure to tap out the extra butter by scooping the donut hole with a fork and letting the excess butter drip over the melted butter bowl.
Then, coat the banana donut hole in the cinnamon sugar mixture and set aside.
Repeat until all of the banana donut holes are coated and enjoy!
Store these in a container for a max of 2 days! (if they last that long)
This high-protein granola is super simple and requires ingredients you probably have in your pantry. It’s quick, simple, and of course perfectly sweet (using only natural sweeteners).
This gluten-free granola is also dairy-free and can easily be made vegan with a few substitutions.
What You Need For Healthy High-Protein Gluten-free Granola
Your favorite natural nut-butter (yes- we’re talking the drippy stuff- other peanut butter like Jif may not work since it has added ingredients that alters it’s texture)
Vegan plant-based butter of choice (I used Earth Balance)
Honey (or maple syrup for vegan)
Vanilla extract
Certified Gluten-Free rolled oats (I get mine from Trader Joe’s since they’re the cheapest)
Collagen peptides (omit for vegan)
Your Favorite Dairy-free (or vegan) Chocolate chips
Your favorite nuts (I used honey roasted peanuts)
Cinnamon
Sea Salt
How To Make That Perfect CRUNCH
Remember to flip! Both sides of the granola should be flipped half-way through. This makes the granola bake evenly, making both sides of the granola as crunchy as it can be!
Watch the oven! Granola can get burnt very easily if you take your eyes off of it or forget to flip it. Once you see the granola turn golden brown, give it a good flip!
Let the granola cool for at least 45 minutes. The granola hardens when it cools so this is a critical step!
A Note To Remember about Natural Granola
Since this is natural granola, it will not be as crunchy as the typical store brand that has sugar cane and other preservative ingredients.
Looking for more simple snack recipes? Check out my other recipes below:
High-protein Gluten-Free Granola made with simple ingredients. This go-to recipe can be made in a snap!
Ingredients
Scale
2 tbsp natural peanut butter (The drippy kind)
2 tbsp melted vegan butter of choice ( I used the Earth Balance brand)
Heaping 1/4 cup honey
1 tsp. vanilla extract
2 cups Certified Gluten-Free rolled oats
2 scoops of collagen (2 scoops = 2 servings for the collagen peptides I used)
3/4 cup chopped honey-roasted peanuts
1 tsp. cinnamon
1/2 tsp. sea salt
1/3 cup chocolate chips
Instructions
Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
Combine all the ingredients in a large bowl, except for the chocolate chips. Mix everything well so that the granola is evenly coated in the honey and that there are no dry areas.
Transfer the granola to the large baking sheet and spread it out into an even layer. A trick that works for me is hitting the baking sheet on the counter a few times. It makes the granola spread easier across the baking sheet.
Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
Let the granola cool for at least 45 minutes.
Break the granola into clumps once cooled.
Sprinkle the chocolate chips into the granola.
Store in an air-tight container at room temp for about 1 week.
Nutrition
Serving Size:1/2 cup
Calories:239
Sugar:9 grams
Fat:11 grams
Carbohydrates:26 grams
Fiber:5 grams
Protein:9 grams
Keywords: Gluten free granola, collagen peptides, high protein granola, healthy granola, dairy free granola, vegan granola, dairy free
Does it get much better than Peanut Butter and chocolate together tied together in a rich peanut buttery swirl?
These no-bake Gluten-Free Peanut Butter and Chocolate Bars are made with simple ingredients and can be made in under 15 minutes!
Whenever potluck season starts picking up in the Summer or Thanksgiving and Christmas are in full swing these bars are my go-to! Their simpleness makes it something I can whip up on a quick work break or in-between holiday traveling.
What You Need To Make These Gluten Free Fudgy Brownies:
Salted creamy peanut butter
Honey (or maple syrup for vegan)
Oat flour (or ground up oats)
Butter of choice (plant based if you wish)
Your Favorite Chocolate chips
Sea Salt
Vanilla extract
How To Make The Perfect Swirls
To make swirls that mirror ART it’s actually very simple!
You’ll start by using a spoon or teaspoon to drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets.
Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
So, have fun and let your creativity run wild as you create these decadent swirls.
How To Serve these
I recommend taking these bars out 10-15 minutes prior to serving them. This allows the bars to thaw enough in order to serve them at room temp. -where the chocolate and peanut butter layers are at their peak!
Looking for more Healthy Peanut Butter Chocolate Recipes? Check out my other recipes below:
A simple gluten-free and vegan tasty twist on classic peanut butter chocolate bars!
Ingredients
Scale
Peanut Butter Base:
1 cup salted creamy peanut butter
1/4 cup + 1 tbsp honey or maple syrup
3/4 cup oat flour (certified gluten-free)
1 scoop of collagen (optional)
1/4 tsp salt
1/4 tsp vanilla (omit if you want stronger honey flavor)
Chocolate Layer:
3/4 cup chocolate chips of choice
4 tbsp pb
2 tbsp butter of choice
Peanut Butter Swirl Topping:
2 tbsp pb
Instructions
Line an 8×8 inch baking tin with parchment paper and set it aside.
Prepare the bottom Peanut Butter Base by adding all of the ingredients in the base that are listed in the ingredients above. Using a large rubber spatula, stir the mixture and fold it the ingredients are combined and thick.
Transfer the peanut butter mixture into the prepared 8×8 baking tin. Using the rubber spatula evenly spread the mixture, smoothing it out into a nice thick and even layer. When done, set aside.
Prepare the chocolate topping by adding all the ingredients in the chocolate layer section in the ingredients listed above into a small-medium microwave-safe bowl. To make sure the chocolate isn’t burnt use the following method: Heat in 20-second increments until chocolate is melted. Stir in between the 20-second heating increments, until smooth. The chocolate will be ready once it appears shiny.
Pour the chocolate layer mixture over the peanut butter filling in the 8×8 baking tin. Clean off the spatula you had before or grab a new one to smooth the chocolate into a nice even layer. To even out the chocolate tap the tin a few times.
Using a spoon or teaspoon drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets.
Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
Transfer the baking tin to the freezer and freeze for 50-60 minutes
Remove from the freezer and slice into 16 bars.
Notes
I recommend storing these bars in an air-tight container in the fridge for up to 2 weeks. You can also store in the freezer in a freezer bag/container for up to 2 months. I would be sure to let these bars thaw for 15 minutes before serving.
Nutrition is calculated with Collagen peptides added
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