The best part about this recipe is it’s simplicity. Many gluten-free recipes read like a science project, but this one has only a couple ingredients you may not already have in the pantry: brown rice flour and garbanzo bean flour (besan).
I could hardly wait for the muffins to cool. The aroma was heavenly, like spicy gingerbread. The flavor and texture did not disappoint, either. Sweet and flavorful, these muffins make a perfect snack or a light breakfast.
Cinnamon Applesauce Muffins
recipe courtesy Allyson Kramer (www.allysonkramer.com)
- 1 cup applesauce (unsweetened)
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon blackstrap molasses
- 1 teaspoon salt
- 1/2 cup sugar
- 1 1/3 cup + 2 tablespoons besan/chickpea flour
- 1/2 cup superfine brown rice flour (reg. works too)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup nondairy milk
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
Preheat your oven to 375 ºF. Line 12 muffin tins with paper liners, or grease a non-stick pan lightly. In a large mixing bowl, whisk together the applesauce, olive oil, vanilla extract, molasses, salt and sugar until well blended. Gradually add in the rest of the ingredients, one by one in the order given. Mix vigorously using a whisk about 100 strokes, or until very well mixed.
Drop 1/3 cup batter into each muffin tin and place onto middle rack of the oven. Bake 25 minutes. Let cool on wire rack.