Every Thursday I hem and haw over my options for my Freedom Friday column. This is probably the only thing in my life with which I procrastinate….there are simply too many good choices! I settled on attempting an apple muffin recipe this week for two reasons: 1. I just got back from the gym, my sweet tooth needed appeasing and muffins are really good at that…. 2. Apple season is so NOT at its peak right now and I wanted to still give this delicious fruit a chance to shine despite its not-so-sweetness in its raw form this time of year….et voila, allergen-free apple chunk muffins are born! I suggest curling up with some tea, a real page-turner and a whole plate of these gluten free apple muffins. Enjoy!
Vegan and Gluten Free Apple Chunk Muffins
Makes about 8 muffins
3/4 cup coconut flour (I like Bob’s Red Mill; they also make a great all-purpose flour but the taste isn’t quite right for this recipe)
2 tbsp. ground flax seed (mix with 2 tbsp. warm water to form flax “egg”)
1/2 cup brown sugar (can be replaced with raw sugar)
1 tsp. baking soda
1 tsp. ground cinnamon
1 large apple, peeled & diced into small chunks
1 tsp. vanilla extract
1/3 cup rice milk
1. Preheat oven to 400F and grease muffin tin
2. Blend together the dry ingredients (except the apple chunks) in a medium bowl
3. Mix in flax “egg”
4. Mix in rice milk and vanilla extract, the mix will be a bit lumpy
5. Mix in apple chunks
6. Fill muffin tin halfway with batter and bake for 15-20 minutes or until top becomes a tiny bit brown
7. Remove and let cool completely before handling, these are crumbly muffins!
Happy Friday!
Also in Freedom Friday: Trio of Summery Dressings
Spicy North African Rice Salad
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Photo: Kate Coffey
