Gluten-Free Apple Cinnamon Muffins
It's all good.
Apple Cinnamon Muffins Recipe
Using buckwheat gives these fragrant gems a nutty heartiness I enjoy. If you don't care for buckwheat, use your own favorite gluten-free flour blend for the 1 and 1/2 cups flour in this recipe.
3/4 cup GF buckwheat flour or brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup natural applesauce
1/3 cup light olive oil
1 cup organic brown sugar- or 1/2 cup raw agave nectar or more, to taste*
2 teaspoons bourbon vanilla
1 tablespoon Ener-G Egg Replacer (for 2 large eggs) mixed with 1/4 cup warm water
4 tablespoons apple juice, more as needed
Preheat the oven to 350ºF.
In a mixing bowl, whisk together the flours and dry ingredients (through spices). Beat in the wet ingredients and brown sugar/agave until smooth.
Add more apple juice a tablespoon at a time, as needed to make a smooth batter.
1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional
Spoon the batter into twelve muffin cups.
Sprinkle with raw sugar, if desired, for a crunchy top.
Bake in the center of a preheated oven until firm and golden- about 20 to 25 minutes or so. Test with a wooden pick if you need to. Remove the muffins from the pan and cool on a wire rack.
Wrap and freeze for on-the-go treats. Thaw at room temperature or briefly zap in a microwave if you like your muffins warm.
I made these with 1 cup organic brown sugar and found them to be the right balance of sweet; but I receive so many requests for agave as a sub I included an alternative. If you like your muffins less sweet start with 1/2 cup agave. Taste test the batter. If you need more sweetness, add more. You may need to adjust baking time.
Makes twelve muffins.