Prep: 20 minutes
Bake: 15–18 minutes
For the best flavored gluten free apple muffins, use Granny Smith apples. For a healthier gluten-free muffin, skip the topping. They will still be great! This recipe can be made egg-free; see instructions.
MAKES 12 MUFFINS.
2 cups Rebecca’s Gluten-Free Flour Blend or all-purpose flour blend of choice
1 tablespoon double-acting baking powder
¾ teaspoon xanthan gum (omit if xanthan is in your flour blend)
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
1 large egg, room temperature
1/3 cup sugar or finely ground coconut sugar
1 cup + 2 tablespoons milk of choice
½ cup grated, peeled apple
½ cup grated, peeled carrot
1/4 cup neutral vegetable oil
Topping of choice, optional
1. Preheat oven to 350°F. Grease each cup in a 12-cup muffin tin or line with paper liners.
2. In a large bowl, place flour blend, baking powder, xanthan gum, baking soda, cinnamon, ginger and salt. Whisk until combined.
3. In a small bowl, place egg and sugar and whisk until combined. Add milk, apple, carrot and oil and blend well.
4. Make a well in the dry ingredients and pour in the liquid mixture. Stir to combine. Let batter sit 5 minutes.
5. Scoop batter into prepared muffin cups. Sprinkle with a topping of choice, if desired.
6. Place muffins in preheated oven on the middle rack. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with just a few dry crumbs.
For Egg-Free Apple-Carrot Muffins, omit 1 egg. Reduce oil to 3 tablespoons. Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce. Let sit 5 minutes to cool. Use this mixture to replace the egg in step 3.
Each muffin without topping contains 166 calories, 6g total fat, 1g saturated fat, 0g trans fat, 20mg cholesterol, 207mg sodium, 26g carbohydrate, 2g fiber, 7g sugars, 3g protein, 16Est GL
Don’t Overmix the Batter. For best results, stir the wet ingredients into the dry ingredients just until combined.
Dust the Berries. For even distribution, lightly coat the blueberries with gluten-free flour blend before folding them into the batter.
Don’t Defrost. If using frozen blueberries, don’t thaw them first. This keeps them from discoloring the batter.
Put Water in Empty Cups. If any muffin cups are left unfilled, fill them half way with water before baking.
Cool This Way. To avoid soggy bottoms, remove the muffins from the pan and let them cool on a wire rack.
Contributor Rebecca Reilly is a chef, expert baker and cooking instructor. She is the author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).