I make this recipe ALL the time.  My favorite nut butter to use is Once Again’s Sunflower Butter.  I get the one without added sugar and salt.  I eat this stuff a spoonful at a time when I feel a little rumble in my belly.  You can also use peanut butter or almond butter.

Dry Ingredients:

1/3 C EACH – millet, quinoa, brown rice & garbanzo bean flours
1/2 C ground GF oats
1/4 C rolled GF oats
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon

“Wet” Ingredients:

2 large bananas, mashed
1/2 C nut butter (sunflower, peanut, almond)
1/4 C evaporated cane juice (granulated vegan sugar)
**scant 1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil
1 t vanilla

Raw vegan sugar

Combine the dry and “wet” ingredients separately, then mix together.  Spoon into 12 muffin liners.  Sprinkle 1/8 t raw sugar on top.  Bake at 350 degrees for about 23 minutes.

** This equates to 3 frozen ice cubes of applesauce.  I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand.  Thaw.

Oct 7, 2013 recipe modifications:
I used 1/4 C ground flax + 1/4 C ground oats instead of 1/2 C ground oats.
I used 3 bananas instead of 2.
I used 1/4 C strawberry jam instead of sugar.
I omitted the applesauce and the oil.