Lately, I seem to be on a “muffin roll” these days. They are quick and easy to make, plus they make a great snack or breakfast muffin for days when you are on the go. This recipe will also be included in Allergy Free Wednesdays – lots of great recipes worth checking out!
1/2 cup Tapioca Starch
1/2 cup Sorghum Flour
1/2 cup Sweet Rice Flour
1/4 cup Brown Rice Flour
1/4 cup Quinoa Flakes
2 tsp. Gluten Free Baking Powder
1/4 tsp. Baking Soda
pinch of salt
1 tsp. Cinnamon
1 tsp. Xanthan Gum
2/3 cup Unsweetened Organic Applesauce
2 large eggs
1/4 cup grapeseed oil
1/2 cup honey
3/4 cup diced apple
1/2 cup Organic Raisins
Preheat the oven to 350 degrees. Line your muffin tin with paper cups – this makes 12 muffins.
In a medium bowl, combine all of the dry ingredients, whisking well to incorporate.
In a smaller bowl, whisk up the eggs until frothy. Pour in the honey, the oil, and the applesauce whisking well. Pour the wet ingredients into the dry, mixing just until incorporated. Fold in the diced apples and raisins.
Spoon the batter into the muffin tin lined cups and bake 30 minutes. Insert a toothpick, if it comes out clean they are done. Remove muffins to a wire rack to cool. These muffins tasted even better the next day – enjoy, they won’t last long!