My kids are obsessed with muffins. And I want to give my family yummy treats like I grew up with. I have such great memories of my mom and my grandma baking. I love to take some of those recipes and make them healthier by swapping out the refined sugar, the unhealthy oils, and often making them gluten-free.
When I’m going to bake, I make extras to freeze so I can pull a few out at a time for breakfast treats, lunch boxes or after-school snacks. These went fast, so I had to hide a few away in the freezer before they were gone!
If you go to the apple orchard this weekend, try these muffins when you get home and let me know what you think! For a gluten-free muffin with no refined sugar, they are pretty darn delicious. Actually, for a regular muffin they are pretty darn delicious.
You could get fancy and add one of those crumbly toppings to the muffin (maybe use some coconut sugar or more honey mixed with oat flour or even rolled oats?). I wasn’t up for the extra work.
- 2 cups oat flour (gluten-free)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup raw honey
- 1/4 cup melted coconut oil
- 1/2 cup no sugar-added applesauce
- 2 teaspoons vanilla
- 1/2 cup non-dairy milk mixed with 1/2 tablespoon lemon juice
- 2 small apples, peeled, cored, diced
- Preheat oven to 350 degrees.
- Line muffin tins.
- Whisk dry ingredients.
- Mix wet ingredients.
- Add dry ingredients into wet until just combined.
- Fold in diced apples.
- Fill muffin tins about 2/3 full.
- Bake for 15 minutes or until toothpick in center comes out clean.