For being gluten-free and sugar free, they were pretty good. I thought they were a little on the dry side — but that might be because I baked them for a few minutes longer than I should have since I wasn’t sure whether they were done or not. 🙂 I think I might put a little extra banana and applesauce in them if I make them again.
They also aren’t terribly sweet, but if you added chocolate chips I think that would help tremendously. 🙂 I also thought it’d be fun to experiment with adding nuts, raisins, or dates to the banana muffins and peanut butter or nuts to the chocolate muffins. We also thought that the chocolate muffins would be delicious topped with freshly-whipped cream and strawberries!
I stuck these in the freezer to use for quick breakfasts or snacks. I love having healthy foods at the ready in my freezer!
Do you have a fantastic gluten-free, honey or fruit sweetened muffin recipe? I’d LOVE to have the link.
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