Sunday, October 7, 2018

Gluten-Free Apple Quinoa Muffins

These muffins do not contain dairy, egg or gluten.

Apple muffins are always a hit at my house so I decided to bake a batch with quinoa flakes.  They are a spin on the traditional apple and oats muffins since I happen to be allergic to them, even the gluten-free kind.  The quinoa flakes give these muffins a boost of nutrition, a must for growing kiddos!
Here's what you need to make these muffins:

  • 1.5 cups Bob's Red Mill almond flour
  • 1 cup grated apple (about 2 medium-sized apples)
  • 4 oz unsweetened applesauce
  • 1/2 cup Ancient Harvest quinoa flakes
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp apple pie spice
  • 1/4 tsp salt
  • 1/2 cup unsweetened almond milk 
Preheat the oven to 350F and grease the bottom of your muffin tray.  Wash, peel and grate the apples.  Mix the dry and wet ingredients in separate bowls.  Combine the wet and dry ingredients together.  This mix is enough for 6 muffins.  Bake the muffins at 350F for 25 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days.

Here are the nutrition facts for these muffins.  I served them with some nut butter and fruit on the side.

I used applepie spice in these muffins for the first time.  I discovered it by accident at the grocery store.  If you haven't tried it, I highly recommend it.  It is a blend of nutmeg, ginger, clove, cinnamon and allspice.  Your kitchen will smell delicious as the muffins bake!

These muffins are soft and flavorful.  The apple pie spice definitely gives them an edge.  I think I am sold on this new spice!

These muffins also work great as a snack or as breakfast on the go on those days you are running behind.
Apple muffins are such a classic in the Fall, don't you think?  I love alternating them with pumpkin muffins.  Do you think you'll be trying these?

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