Apple Cinnamon Muffins - Gluten-Free

These muffins are a nice sweet treat for after school or with an afternoon cup of tea. I like leaving the skin on the apples because I use the organic apples and it add extra fiber. Again I am using psyllium Husk instead of xanthan gum or guar gum. I find the psyllium really adds moisture and rise to the muffins. 

Ingredients:

- 2 medium apples cored and chopped into small chunks 

(peel if you want. I use organic apples so I use the skin too)

- 1 teaspoon cinnamon 
- 2 Tablespoons brown packed sugar
 

Dry Ingredients  

1 cup Brown Rice Gluten Free Flour Mix (see below, without any guar gum or xanthan gum)

1/4 cup quinoa flour (You can use the Rice Mix instead if you want)

3 teaspoons Psyllium Husk

1/2 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt

Wet Ingredients

2 eggs

1/3 cup grape seed oil (or canola oil)

1/3 cup Greek yogurt (if you would prefer not to have dairy, you can use unsweetened applesauce or you can try almond milk or soy milk

1-1/2 teaspoon vanilla
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Preheat oven to 400°F. Position rack in center of oven.

Spray muffin pans cups or paper liners with cooking spray.

In a medium bowl, mix the chopped apples with cinnamon and brown sugar.

In a large bowl, sift and whisk together all the dry ingredients. 

In a separate bowl whisk the egg, and then add the remaining wet ingredients. Mix thoroughly.

Make a well in the center of the dry ingredients. Add wet ingredients and chopped apple mix. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter. 

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter.

Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes.

Makes 12 regular sized muffins. 

If you want bigger muffins, just fill 10 to 11 cups.

Brown Rice Gluten Free Flour Mix
3 cups Brown Rice Flour
3 Cups Potato Starch
2 cups Tapioca Starch

Sandra D. Halpenny © 2014 All rights reserved

Gluten-Free Banana Oat Muffins

If you have some over ripe bananas and some GF Oatmeal. These muffins are delicious. I added raw chopped hazelnuts because I bought a big bag at Costco and I am not sure what to do with them all. They taste great cooked in these muffins.  I also used Psyllium Husks instead of the guar gum or xanthan gum. The Psyllium Husks make these muffins very moist.

Dry Ingredients  
1-1/2 cups gluten-free flour blend (without any guar gum or xanthan gum)
4 teaspoons Psyllium Husk
1/2 cup sugar  
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup quick oatmeal (add after sifting the rest of the dry ingredients)
1/3 to 1/2 cup chopped raw hazelnuts, optional (add after sifting the rest of the dry ingredients)

Wet Ingredients
1 egg
1/3 cup Canola oil
3/4 cup milk, soy milk, almond milk or hemp milk (all unsweetened)
1 teaspoon vanilla
1 cup mashed bananas
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Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.
  In a large bowl, sift and whisk together all the dry ingredients. Then mix in the oatmeal and hazelnuts.

In a separate bowl whisk the egg, then add the remaining wet ingredients.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter.  Sprinkle chocolate chips on top. I use about 5 chips per muffin.
Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2014 All rights reserved