… Goodness of Summer in the Flavors of Fall!
Gluten free, Dairy free, Fortified Applesauce Spice Muffins bring out the flavors of autumn while being packed with wholesome goodness of fruits and vegetables fresh from summer’s garden. While the kitchen begins to waft of baked apples and cinnamon, nutrients from fresh carrots, spinach, kale, and ginger are being baked right into these dense and hearty "cupcakes", making them delicious, full of fiber, and heart-healthy. I like to slice these muffins in half and slather on non-dairy cream cheese or peanut, almond, or cashew butter, to create a protein and carb balanced snack or a get-me-going breakfast. Add a glass of milk (if you can tolerate dairy) or juice and you’ll be satisfied all morning. (Yes, they’re great with coffee too!)
Bake time: 18-22 minutes, ovens vary
Oven temp: 350ºF
Makes 12 muffins
1 1/2 cups (180 g) gluten-free all-purpose flour – I prefer Bette’s Gourmet Four Flour Blend
1/2 cup almond flour (not almond meal) – I prefer Honeyville Blanched Almond Flour
1/2 teaspoon guar gum
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg – freshly grated if possible
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup margarine or softened butter, – I prefer Earth Balance Natural Buttery Spread, red tub
1/4 cup honey
4 Tablespoons light brown sugar, packed
2 eggs OR 1/2 cup Egg Beaters OR egg substitute equal to 2 eggs
3/4 cup applesauce
1 cup vegetable and/or fruit pulp*
Preheat oven to 350ºF. Prepare cupcake or muffin tin(s) by lightly greasing or lining with cupcake papers.
In a medium size bowl, mix all-purpose flour, almond flour, guar gum, salt, baking powder, baking soda, nutmeg, cloves, cinnamon, and allspice in a bowl. Blend well and set aside.
Using an electric hand mixer, or a stand mixer, blend margarine, honey, and brown sugar until smooth. Whisk in eggs. Mixture will be slightly lumpy. Add applesauce and pulp. Blend on medium speed to combine.
Add in dry ingredients and blend until well incorporated. Scoop 12 equal portions into muffin tins. Bake at 350ºF for 18-22 minutes. Muffins are done when a toothpick inserted in center comes out with just a few crumbs.
Transfer pan from oven to cooling rack and let stand for 10 minutes. Remove muffins from pan and continue to cool them on cooling rack. Enjoy warm or at room temperature. Once completely cooled, store in an airtight baggie or container in fridge or on counter.
*I like to do a combination of carrot, apple (peeled, cored, seeded), spinach leaves (no stems), kale leaves (no ribs) and ginger (peeled). I run the fruit and veggies through my Hurom juicer to get the pulp, but if you don’t have a juicer, add the ingredients into a food processor and briefly pulse into finely chopped pieces.
What’s your favorite muffin? Do you like to fortify it in some way? Do you add any embellishments? We’d love to hear about your favorite muffin treats!
Safe food is a journey … Thrive!™