Banana Nut Muffins (Gluten Free)

  I'm not really 100% sure where I got this recipe in the first place. It's printed on a lined sheet of paper with a lot of other notes scribbled on it! 

   It is one of my favourite Gluten Free muffin recipes though, as it seems to be more forgiving, turns out yummy, and can be put in  the freezer to have for mornings on the go. They are not fluffy muffins, but they are good, and good for you. 

  The recipe is adapted from the scribbly page I have. 

Banana Nut Muffins

Dry Ingredients:
1/2 cup gluten free flour (I usually use Bob's Red Mill Gluten Free Flour)
1/2 cup ground flax
2 cups almond flour (I use 2 cups of whatever nut flour I have, often a mix of nut flours)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:
2 large eggs, beaten
2 very ripe bananas, mashed
2 tbsp melted coconut oil (butter would be o.k. too)
1/4 cup honey (or maple syrup)
*1/4 cup unsweetened apple butter 
*1/4 cup orange or apple juice (to adjust consistency)
           *I actually use 1/2 cup sweet potato puree, or unsweetened applesauce. Just add 1/4 cup at first, then add the rest as needed

Method:
1.Preheat oven to 350
2.In a large bowl, combine dry ingredients, and mix until well blended.
3.In another bowl, mix wet ingredients (reserving juice, or extra sweet potato puree or applesauce to thin).
4. Add wet ingredients to dry, mixing until just blended. Mixture will be quite thick.
5.Add juice or extra wet ingredient until batter is more of a muffin consistency (thick, can be poured, but not "runny") 
6.Grease muffin tin, or use paper liners. Fill 3/4 full with batter.
7.Bake for 15-20 minutes.

Remove and cool on rack. 

I'm not sure how long you should freeze these for, but I have them frozen for up to 2 months.