Allergen Free Apple muffins

Prep Time – 15 minutes
Cook Time – 20 minutes
Servings – Makes 12 muffins

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These moist and fluffy muffins are bursting with flavors of fall - apple, cinnamon and nutmeg. Plus they are school friendly and top 8 allergen free!

INGREDIENTS:

• 1 ½ cups Bob’s Red Mill 1:1 Gluten Free Baking Flour *

• 1/2 cup coconut sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 2 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tsp vanilla

• 1 chia egg (1 tbsp ground chia seed + 2 ½ tbsp water)

• 1/2 cup applesauce

• 1/3 cup oat or hemp milk

• 1/4 cup melted coconut oil or avocado oil

• 1 cup shredded apple (I used honeycrisp apple)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line a standard muffin tin with 12 parchment baking cups.

3. In a small bowl add the ground chia and water to make a chia egg. Mix together and allow to sit for 5 minutes.

4. Meanwhile, in a large bowl, add the flour, coconut sugar, baking powder, baking soda, salt and spices. Stir until well combined.

5. Once chia egg has thickened up, add the vanilla, applesauce, milk and oil to the small bowl and stir to combine.

6. Pour the wet ingredients into the dry ingredients and mix until fully incorporated. Fold in the shredded apple. The batter will be pretty thick.

7. Using an ice cream scoop or large spoon evenly divide batter between the muffin cups.

8. Bake muffins for 20 minutes or until golden brown and springy when touched.

9. Allow muffins to cool for 5-10 minutes before removing from pan. Enjoy!

   * Note - I have not tested this recipe with other GF flour blends and do not recommend substituting here as results will vary