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Fruit Muffins

M, E, P, N, optional S

Dry Ingredients:
⅓ cup spelt flour
⅓ cup sugar (for sweeter muffins use up to ⅔ cup sugar)
½ cup potato starch
4 tsp potato starch, tapioca starch or commercial egg substitute
4 tsp cinnamon
2 tsp soy lecithin powder or 2 tsp of oil
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp xanthan gum

Wet Ingredients:
⅔ cup coconut oil
½ cup apple juice
½ cup applesauce
¼ cup water
¼ cup agave nectar (can substitute maple syrup, honey or brown rice syrup)
1 tsp vanilla extract
1 cup apple, diced

Preheat oven to 350° F. Sift dry ingredients together. Combine wet ingredients in the food processor or using a stand mixer with whisk attachment. Add the dry ingredients to the wet ingredients and pulse or mix for a few seconds until just combined. Add apples and mix until just combined. Do not overmix. Spoon batter into foil muffin liners or lightly greased muffin pan. Bake small muffins for 22 to 25 minutes and regular muffins for 35 to 38 minutes.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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