Muffins. How simply wonderful. A little goodness in a cup. You don't have to slice anything or clean anything, just eat and lick the crumbs from each bite. It's going to be a busy week....so why not make a quick batch of muffins with some everyday pantry ingredients and some leftover fresh applesauce to spice it up. This recipe was inspired only by the jars and jars of applesauce that I have laying around my kitchen. So why wouldn't I be dreaming of a hearty applesauce muffin for breakfast?
These delicious muffins are a great treat for a breakfast on the go. They are filled with fiber, protein and they are vegan! If you are looking for an egg-free recipe that still will be moist and chewy, then you need to try this one out. I have enjoyed them for the last few days, and now I will share...
1 cup of finely ground almonds (in a coffee grinder or food processor)
3/4 cup of sweet sorghum flour
1 cup of gluten-free oat flour (gluten-free oats ground in a coffee grinder or food processor)
1 cup of gluten-free oats
1/2 cup of tapioca flour
1/2 cup of agave, or 1/4 cup agave and 1/2 cup of unrefined sugar cane (sucanat)
1/4 cup of light olive oil or walnut oil
1/4 cup of coconut oil or palm oil shortening not melted
1/2 ts. of sea salt
1 ts of baking powder
1 ts of baking soda
1 ts of ground cinnamon
1 ts. of ground nutmeg
1 ts of ground ginger
Mix all of the dry ingredients together in a large mixing bowl, then add in the applesauce and the rest of the wet ingredients. et the batter sit for a few minutes to let the oats soak up some of the moisture from the applesauce. Mix well together and pour into muffin cups about 3/4 full. Bake for about 18-20 minutes in a 350 degree oven. Make sure to check if the middle of the muffins are cooked with a toothpick and then let cool for about 10 minutes before you try and eat. They are great muffins to sit on the shelf or you can preserve them in the fridge for the rest of the week. This recipe makes about 18 muffins.