Warm apple, cinnamon, and nutmeg flavors make these muffins tasty. Plus, your house will smell delicious while they are baking! These muffins are sweet enough to be a dessert (although they have half as much sugar as a traditional recipe), but have enough fiber and protein to be a filling and satisfying snack. If you have them along side a smoothie or yogurt, they make a well rounded breakfast too.
- ½ cup quinoa flour
- ½ cup millet flour
- ½ cup brown rice flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup unsweetened applesauce
- ⅓ cup agave or other liquid sweetener evaporated cane juice, honey are both acceptable substitutions
- ½ cup coconut oil
- ¼ cup plain coconut milk yogurt So Delicious or Culina brand work great
- 1 tbsp vanilla extract
- ¼ cup water If the dough seems dry, add in another 1/4 cup to get the proper consistency, 1 spoonful at a time
- Preheat the oven to 325 degrees and prepare muffin tins with liners.
- Combine all the dry ingredients in a medium sized bowl.
- Use a whisk to combine the dry ingredients.
- Now add in your wet ingredients, stirring with a rubber spatula until well combined and the batter is fluffy. If the batter is not falling slowly off a spoon, add a little extra water so the dough does not dry out in the oven.
- Spoon batter into your prepared muffin tin liners until they are ¾ of the way full.
- Bake in the oven for a total of 22 minutes, rotating them 180 degrees after 14 minutes. Let them cool for at least 5-10 minutes before handling or eating.