CANDAY Gluten Free Applesauce muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 154.2
- Total Fat: 10.0 g
- Cholesterol: 13.8 mg
- Sodium: 135.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
View full nutritional breakdown of CANDAY Gluten Free Applesauce muffins calories by ingredient
Introduction
These great muffins fit gluten-free dietary needs and happen to be egg free too. They helped me clean out the pantry, while making a wholesome low fat, low sugar snack for my midday snack attack. These great muffins fit gluten-free dietary needs and happen to be egg free too. They helped me clean out the pantry, while making a wholesome low fat, low sugar snack for my midday snack attack.Number of Servings: 18
Ingredients
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gluten free flour, sunflower seeds, sugar, guar gum, xantham gum, baking soda, cinnamon, nutmeg, cloves, applesauce, butter, flax seeds, milk alternative, oats
Tips
I modified a more traditional oatmeal applesauce muffin recipe to meet my gluten free needs and what I had in the kitchen. Try 3 eggs instead of the flax/milk combo.
Also I reduced the sugar of the original recipe because it was much to sweet. Instead I opted for putting 1 tsp of home-made low sugar plum jam (made with pamona's pectin) in the middle of each treat.
I call these CANDAY muffins not because of any relation to candy but because I made both the applesauce and plum jam on Mondays through the canning season with a dear friend. We called Mondays, CANDAYS. We are now both applesauce and plum jam experts. I swear.
Directions
Serving Size: makes 18 muffins
preheat to 375
Grab two medium to large sized bowls. In one bowl mix the dry ingredients. Sorghum and millet (or gf flour you prefer) sunflower seeds (extra protein and yummy fats) baking soda and spices. Add 1 cup ground oats, and 1/4 cup whole oats.
In another bowl mix applesauce, butter, ground flax and milk alternatives.
Fill up 3 greased muffin tins about 3/4 of the way full and bake for 18-20 minutes.
preheat to 375
Grab two medium to large sized bowls. In one bowl mix the dry ingredients. Sorghum and millet (or gf flour you prefer) sunflower seeds (extra protein and yummy fats) baking soda and spices. Add 1 cup ground oats, and 1/4 cup whole oats.
In another bowl mix applesauce, butter, ground flax and milk alternatives.
Fill up 3 greased muffin tins about 3/4 of the way full and bake for 18-20 minutes.