Recipe for Gluten-Free Apple Muffins
Posted by Dorry Tolson on September 24, 2012
Eating gluten-free has become increasingly common, due to growing awareness about allergies, food intolerance, and anti-inflammatory diets. If you only want to eat lean proteins, fruits, and vegetables, selecting gluten-free options is easy, but when it comes to baking, it’s necessary to learn about a few alternative ingredients.
Integrative Nutrition graduate Jayda Siggers combines gluten-free flours, flaxseed meal and chia seeds to create this healthy, allergy-free muffin. Enjoy it warm out of the oven, or on-the-go for breakfast or a snack!
Chia Apple Carrot Muffins
Vegan, gluten-free, nut free
- 1 cup buckwheat flour
- ¾ cup black bean flour
- ¼ cup quinoa flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- 4 teaspoons flaxseed meal
- 1 tablespoon vanilla
- ¼ cup chia seeds
- 2 apples, cut into pieces
- 1 cup carrots, cut into pieces
- ¼ cup maple syrup
- ½ cup coconut milk
- Preheat oven to 350 F.
- Lightly grease a muffin tray (if not using silicon).
- In a bowl, whisk together all dry ingredients and set aside.
- In a blender (or using an immersion blender), puree apples (with skins), carrots, vanilla, maple syrup and coconut milk.
- Fold wet ingredients into dry ingredients.
- Spoon the batter into muffin trays.
- Bake for 20 minutes.
- Allow muffins to cool before storing.
- Store in the refrigerator for up to 3 days, or freeze for long-term storage.
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