Wholesome Apple & Blueberry Muffins
These are a nurturing, wholesome and awesome healthy muffin that you will love. I adapted this from a recipe that used apples only, and added a handful of blueberries. Serve with some delicious maple syrup, almond butter or fresh fruit. BB xxxx
1 cup gluten-free quick oats
¼ cup gluten-free rolled oats
1½ cups unsweetened almond milk
1 cup brown rice flour
½ cup sorghum flour
¼ cup tapioca starch
¼ cup cornstarch
1 teaspoon xanthan gum
1 tablespoon baking powder
⅓ cup coconut sugar
½ cup maple syrup
¼ cup unsweetened applesauce + ½ teaspoon baking soda
¼ cup coconut oil, melted
1 teaspoon vanilla extract
2 cups apples, unpeeled and finely diced
1/2 cup blueberries
1-2 tablespoons maple sugar, for dusting (optional)
The Bondi Baker Method
Step 1- Preheat oven to 170 degrees. Lightly grease muffin tins with olive oil spray.
Step 2- In a medium bowl, combine both types of oats and non-dairy milk. Stir to combine and let sit for at least 5 minutes. In a large bowl, sift together brown rice flour, sorghum flour, tapioca starch, cornstarch, xanthan gum and baking powder.
Step 3- Add coconut sugar, maple syrup, applesauce mixture, coconut oil and vanilla extract to the milk-oat mixture. Whisk to combine well.
Step 4- Pour the wet mixture over the dry mixture and add diced apples. Stir until combined but do not over mix. Then fold in the blueberries.
Step 5- Spoon mixture into prepared muffin tin. Bake in preheated oven for 20-25 minutes until a pick inserted comes out clean and the tops are firm to the touch. Remove from oven. Sprinkle maple sugar over top, if using.
Step 6- Let cool in muffin tin for about 10 minutes before turning out to a wire cooling rack to finish cooling completely.