Reduced Sugar GF Banana-Applesauce Muffins

My kids are addicted to muffins for breakfast. Even my two year old will ask me, "Mommy, can I have nuffins?" nearly every morning. I love that muffins are not very messy to eat, and it thrills me that there is usually some kind of fruit in muffins, but I'm not so thrilled about the amount of sugar most of my recipes contain. So, I set out on a quest to make a less-sugar muffin that was gluten-free, and while I was at it I decided to ditch the xanthan gum. Muffins have such a nice solid form that I didn't think the xanthan gum was necessary. Turns out, it isn't!

If you want a muffin that is more like a dessert, this is not the recipe for you. If you want a fruit filled, no oil, gluten-free breakfast you can be happy your kids enjoy (and you too!), then keep on reading.

***Reduced Sugar GF Banana-Applesauce Muffins

1 cup white rice flour

1 cup brown rice flour

2 really ripe bananas (ya know, as ripe as you want them for banana bread)

1 cup applesauce (I used no sugar added)

1/2 cup sugar

1 egg

1/2 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350. Lightly grease 12-count muffin tin. In small bowl or on a plate, mash bananas with a fork. In mixing bowl, combine flours, cinnamon, soda, salt and sugar until well combined. Add in applesauce, mashed bananas, and egg. Stir thoroughly. Spoon muffin batter into muffin tin, dividing mixture evenly between the 12 cups. Bake for 18-22 minutes, or until lightly golden brown, and top of muffins spring back when touched. If you really want to make sure it is good and done, insert a toothpick into the center of one muffin. If it comes out mostly clean, your muffins are ready. Cool, and enjoy.

Some muffins are awesome when they are piping hot. I prefer to let these muffins cool most of the way down before eating.