1/4teaspoonxanthan gum (omit if your flour blend contains it)
1/2cupwalnuts, finely chopped (use a food processor if you have one)
1/2cupdried cranberries, unsweetened or fruit juice sweetened
1cuplight sour cream
1extra large egg, lightly beaten
1banana, peeled and mashed
Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners (or grease well).
Mix the all-purpose gluten-free flour, millet flour, buckwheat flour, almond flour, flaxseed meal, oats, brown sugar, baking powder, baking soda, sea salt, cinnamon, xanthan, walnuts and cranberries in a bowl and whisk to combine.
Stir in the sour cream, egg, mashed banana, apple sauce and honey with a rubber spatula until evenly incorporated.
Evenly distribute the batter in the prepared muffin tin (I like to use an ice cream scoop for this). Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.