1flax egg –1 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit to gel
1/4cupunsweetened apple sauce
1/2cuppure maple syrup or agave syrup
2Tbspcoconut oilmelted – any oil will work
1tspvanilla
1cupgluten-free oat flour
1/2cupsorghum flour
1/2cuppotato starch
1Tbspxanthan gum
1tsppumpkin pie spice
1/2tspcinnamon
1 1/2tspbaking powder ~ corn-free if needed
1tspbaking soda
1/2tspsalt
1/2cupdried blueberries or raisins if you prefer
maple butter or crumbly topping
Instructions
Preheat oven to 350. Prepare muffins tins with a non-stick spray, or use silicone muffins pans.
Combine dry ingredients (except for blueberries or raisins) in a medium bowl. Mix well.
Combine the first 8 ingredients in a large bowl. Mix well.
Add dry ingredients to wet ingredients, stir to combine. Fold in dried blueberries or raisins. Spoon into prepared muffin tin. Sprinkle 2-3 tablespoons of crumbly topping over the top if desired.
Bake for 25-28 minutes. Let sit a few minutes before removing from pans.
Drizzle with maple butter if desired.
Store leftovers in the freezer or refrigerate to keep fresh ~ drizzled muffins do not store well and should be eaten the day of.
Crumbly Topping:
1/2 cup gluten-free flour, I just used a gluten-free baking blend I had on hand.
1/2 cup old fashioned gluten-free oats
1/2 cup finely chopped walnuts
2/3 cup brown sugar
1/2 cup cold butter or dairy-free substitute
In a medium bowl mix flour, oats, nuts, and brown sugar. Using a pastry blender cut in the butter or butter substitute until the mixture resembles coarse crumbs. Leftovers can be stored in the refrigerator for several weeks in an airtight container.
Notes
** Nutritional count is without crumbly topping.Corn-free baking powderEgg-free muffins: To completely replace the 3 eggs, I used the following combinations: First I added 3 tablespoons of aquafaba, which is the liquid in a can of garbanzo beans. (Three tablespoons of aquafaba equals 1 egg). Then I added ground chia seeds to equal to the other 2 eggs in this combination: mix 2 tablespoons of ground chia seeds with 6 tablespoons of water. Let the mixture sit for 10-15 minutes or until it becomes a gel. The aquafaba and chia seed combination will replace both eggs and the flax egg in the recipe.