High Protein Gluten Free Banana Nut Muffins

This is a modification of Jo-Lynne Shane's recipe from her blog "Musings of a Housewife." I've swapped a large portion of the gluten-free flour for oat flour to make the bread heartier and added nuts to up the protein.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 4  large eggs
• 2  cups  mashed very ripe bananas or 4  bananas
• 1  cup turbinado sugar
• 1⁄2 cup unsweetened applesauce
• 1  teaspoon vanilla extract
• 1 1⁄4 cups  oat flour
• 3⁄4 cup  gluten-free flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon xanthan gum
• 1  tablespoon cinnamon
• 1⁄3 cup coconut oil, melted
• 1⁄2 cup  chopped pecans
• 1⁄2 cup  slivered almonds

Directions

1. 1. Preheat oven to 350°. (365 for high altitude).
2. 2. Mash bananas. Add eggs, sugar, vanilla, applesauce and cinnamon.
3. 3. Add dry ingredients. Add an extra tablespoon of flour for high altitude.
4. 4. Fold in melted coconut oil until blended.
5. 5. Bake at 350° for 20 minutes. (365 for 25 minutes for high altitude).