Our new home has blessed us with a couple apple trees. It apparently is a good apple year, as there is a lot of fruit on these trees. This weekend, my mom came over to help pick apples and make some applesauce. She reminded me of a recipe she had for apple sauce muffins which I figured would be a great recipe to create. I really liked the results and will definitely be making these more often. They were great for breakfast or to take along as a snack.
Ingredients (12-15 regular size muffins or 24-30 mini muffins)
- 2/3 cup rice flour
- 1/3 cup chickpea flour
- 1/2 cup tapioca or arrowroot starch
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon psyllium husk
- 1 cup applesauce
- 1/2 cup maple syrup or honey
- 1 teaspoon gluten free vanilla
- 1/3 cup grapeseed oil
- 1 egg
Directions
- Preheat oven to 350 F and prepare muffin pans.
- In a large bowl combine rice flour, chickpea flour, tapioca starch, cinnamon, salt, baking soda and psyllium husk.
- In a small bowl blend together the applesauce, maple syrup, vanilla, oil and egg.
- Add applesauce mixture to flour bowl and stir gently just until combined.
- Pour mixture into muffin pans and cook for 15-17 minutes for mini muffins and 22-25 minutes for regular size muffins.