It is no secret that I think replacing flour with gluten free flour is really not a fair swap. It doesn't have the same texture, nor does it have the same flavor...so why bother? This is a recipe for some amazing muffins that stay moist and don't taste gluten free. If you came out to the Kids in the Kitchen event last week Saturday, these are the muffins we made on-stage during the demo and that you likely sampled at our table! Ingredients: 1 cup almond butter/cashew butter/peanut butter 2 whole eggs 2 whole bananas 1/4 cup of honey 1 tsp vanilla 2 tbsp unsweetened cocoa powder 1 tbsp baking soda Directions: Mix it all together. It's that simple. Use a fork, use a spoon, use a garden trowel, whatever you feel is right. Get your kids to do it! Outsource this job! Then put the muffin batter into paper liners in a muffin tin and bake it for 15-20 minutes at 350 degrees. It might be a little gooey in the middle, but that will firm up after you cool them off. Enjo