Sweetmomma123

I used the basics of this recipe to make a gluten free version using coconut flour and a gluten free baking mix. My son loved them. The only substitution I made was the flour so my son could safely eat these without reacting and having a cross contamination. Love this recipe and will be using it from now on!

I made these this morning. I did have to make a few changes due to allergies with a few ingredients. My two kids devoured the whole pan except for a few that I saved to take my picture of. I added 1 banana in place of 1 egg and then used 2/3 cup of applesauce and 1/3 cup of sweetened applesauce I made last year for the apple butter. My hubby said these were the best muffins he’s ever had with carrots and apples and has requested to have me make these more often.

I made this over the weekend and I have none left. I had to use applesauce in place of the eggs since my daughter is highly allergic to eggs. I did have to increase the baking time by 20 minutes. I followed it exactly as written and my husband said it’s now his favorite cake ever! He hates cake so this is high praise. I also had a few other friends over and they all said this cake was hands down the best cake they have ever had and would take it over and kind of banana bread any day. Thanks for one fantastic recipe!!!!!!!