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Apple Almond Muffins

This yummy recipe is a great, versatile addition to treat your friends and family.  Depending on the season, and what you’re craving, you can replace the apples with diced peaches or pears, and add different spices such as cardamom and nutmeg.  This is your chance to get creative and tweak the recipe to your taste.  Like most baked good, they’re best hot out of the oven, but these tasty treats stay moist for days.  This recipe is gluten free, dairy free, and soy free, courtesy of Nourishing Meals Cookbook, a favorite here at the office!

Apple-Almond-Spice-MuffinsDry Ingredients:

  • 1 1/2 cups brown rice flour (ok to sub millet or sorghum flour)
  • 1 1/2 cups almond flour
  • 1 tablespoon psyllium husk powder
  • 1 tablespoon baking powder
  • 1 to 2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt non-iodized, Diamond, or Mortons brands


Wet Ingredients:

  • 1 cup almond or coconut milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1/4 cup avocado oil or olive oil


Other Ingredients:

  • 1 apple, diced small (or any fruit of your choice)


Preheat oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners.

Whisk the dry ingredients together in a large bowl. In another smaller bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and whisk together well. Since this batter is egg-free it will be slightly thicker than muffin batter made with eggs. Fold in the diced apple.

Fill each muffin cup to the top. You may want to smooth the tops with wet fingers before baking if desired. Bake for approximately 30 minutes. Cool muffins on a wire rack.

Yield: 1 dozen muffins



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