Gluten-Free Apple Cinnamon Muffins
These Apple Cinnamon Gluten-Free Muffins are an excellent treat for special occasions! They are the ultimate allergen-free muffin for parties or classrooms with multiple food allergies. Most of all though, these Gluten-free, Grain-free, Egg-free, Nut-free are Absolutely Delicious!! While they use only Phase 2 ingredients, this recipe is a perfect example of one that should be used with caution during Phase 2 because the combination of two sweeteners with refined bean flour bumps this recipe into the Phase 2.5 to Phase 3 category.
Ingredients
- ¾ cup chickpea (garbanzo) flour
- ¼ cup coconut flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ⅓ cup avocado oil
- 1 egg (or 1 tbsp chia seeds or flax seeds finely ground in a coffee or spice grinder and mixed with ¼ cup water)
- ½ cup Extra Thick Applesauce OR 1 medium apple with 2 tablespoons water, cooked until soft and puréed
- ½ cup unsweetened soy milk, whole milk, or almond milk
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 tbsp maple syrup
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350°F.
- First, combine chickpea flour, coconut flour, baking soda, and baking powder into a bowl.
- Then, in a separate bowl, place oil, egg, Extra Thick Apple Sauce, soy milk, vanilla extract, honey, maple syrup, cinnamon, and salt. Blend with immersion blender until smooth.
- Finally, add wet to dry ingredients, and stir or whisk until smooth. Because the batter is gluten-free, it’s ok to blend again with the immersion blender to get the lumps out.
- Line 6 muffin tins with muffin cups. Fill each evenly with batter.
- Bake for 25 to 30 minutes. Remove muffins from the tin and cool at least 15 to 20 minutes before serving.