Prep 5 mins
Cook 25 mins
You won't believe that these are allergy friendly(but they are!)! They are moist and light, not too sweet and are studded with fruit. My boys (1 and 5) gobble them up whenever we make a batch. Try mini-muffin size for little hands(a perfect snack size)! I've am sensitive to wheat and cannot eat eggs or dairy... so after trial and error this family friendly, kid friendly, adult impressing recipe was born! These are SUPER adaptable too! Substitute any juice for the apple and try a complimentary puree instead of the applesauce (I have used organic baby food fruit purees). Cherry, peach, pear and blueberry have all worked well; pineapple didn't! Mashed banana will sub for applesauce and blends well with apple or pear juice or even soy or rice milk (use only firm banana for the diced or omit). Experiment and get your kids involved in the kitchen... it's fun! *NOTE: the spelt flour and agave nectar were not included in the nutritional totals, so I did the math based on the packages I used and added the nutritional value in for reference. Per regular size muffin: 287 cal, 37% of cal from fat, 32 g carb, 3 g fiber, 2.3 g protein.
- 2 1⁄3 cups spelt flour (I use Bob's Red Mill)
- 1⁄3 cup sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup sugar)
- 1⁄2 cup potato starch
- 4 teaspoons potato starch or 4 teaspoons tapioca starch or 4 teaspoons commercial egg substitute
- 4 teaspoons cinnamon
- 2 teaspoons soy lecithin, powder . (I use Bob's Red Mill, NOTE ( If you are allergic to soy, substitute 2 tsp of oil for this ingredient)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon xanthan gum (I use Bob's Red Mill)
- 2⁄3 cup coconut oil (I use Tropical Traditions and sometimes use 1/3 cup coconut oil and 1/3 cup coconut creme for added)
- 1⁄2 cup apple juice
- 1⁄2 cup applesauce
- 1⁄4 cup water
- 1⁄4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes)
- 1 teaspoon vanilla extract
- 1 cup apple, diced small
- Preheat oven to 350°F.
- Sift dry ingredients together. (This is important since the soy lecithin can clump).
- Whiz wet ingredients in the food processor until combined, alternatively, use a stand mixer with whisk attachment.
- Tip the sifted dry ingredients into the food processor or mixer bowl(switch to paddle attachment) and pulse or mix for a few seconds until just (really, just) combined.
- Add apples and mix again until just combined. (Mixing too long will make these tender muffins a bit dense). The batter shouldn't be stiff, but definitely is not a wet batter.
- Spoon batter into foil muffin liners; will make 24 mini muffins or 12 regular size muffins. (If using a muffin tin, grease it lightly first).
- Bake mini muffins for 22-25 minutes, and regular muffins for 35-38 minutes.
- If you used a muffin pan, let the muffins cool for a few minutes in the pan before tipping them out onto a wire cooling rack. Muffins made in the foil liners can be transferred to a rack right away.