Wow I have to say I was SO skeptical that this was ever going to work with no flour of any kind. I was sure the best case scenario would be a dense wet brick, and the worst case would be that it never baked at all. But it totally works!!! These muffins are so great and I feel really good about giving them to my toddler since they’re packed with protein from the almond butter. I don’t usually comment but I’m beyond stoked about this recipe!

Just amazing. Followed recipe and wouldn’t change a thing. Yum yum and yum

Ooh, thank you for sharing! I’m glad to hear they worked out with the flax eggs and maple syrup!

After making the peanut butter banana muffins with flax eggs I knew there was a chance these would be less pretty and slightly chewy with flax eggs, but I tried it anyway. AND the texture was amazing! My husband didn’t believe they were gluten free at first (and I’ve been baking only gluten free for over a decade). I used 1/3 cup of maple syrup and replaced the nutmeg with ground cloves. I’m excited to make these again soon! They were perfect!

Absolutely delicious!

Oh, I’m so glad to hear that! Thanks for sharing, and I’m happy you enjoyed them!

In reply to Megan Gilmore.

They worked beautifully with sunflower seed butter (I used unsweetened) and didn’t turn green! 🤷
Maybe it’s the baking powder (vs soda) and the applesauce?
Love the fluffy texture!
Thanks again Megan!

🙂 OK, thank you! I’ll keep you posted…

I haven’t tried this one with sunflower butter yet, but I imagine it would work! Sometimes sunflower seed butter can have a more overpowering flavor, so they might need an extra touch of sweetness or spice. And sunflower seeds sometimes react with baking soda and give baked goods a green hue in the center. So don’t be surprised if that happens! 🙂