These apple muffins are easy, yummy, and gluten free, vegan, high fiber, and high protein.
- 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.