Well, I don’t have all my gfe “spring cleaning” behind me as I had hoped I would before I kicked off this year’s March Muffin Madness event, so I’ll be alternating muffin posts with other giveaway posts. Hope you won’t mind!
So much of what I make in my house is inspired by what I have on hand. That’s true even when I’m creating or including recipes for a series, such as this March Muffin Madness event. I like to show folks that baking/cooking gluten free is really not rocket science; it’s just combining ingredients to a tasty end. Such was the case when Son popped in last weekend and was looking for something sweet to eat. When I peeked in the pantry, lots of unsweetened applesauce was staring at me. I’m out of my gluten-free all-purpose flour mix and haven’t been in a hurry to pick up Asian white rice flour and cornstarch to make more. I had plenty of almond flour and Son eats grain free most of the time. That’s my preference, too, at the moment. But at the last minute, I decided to throw in a little oat flour that I had in the fridge to give the muffins a tad more heft and keep them from being too moist with the large amount of applesauce. I had taken a peek at Linda’s (The Gluten-Free Homemaker) Applesauce Muffins recipe and while hers was a bit different in composition than what I had in mind, I liked that she used toasted nuts. Suddenly, I remembered Hail Merry’s Orange Rosemary Pecans that I’d been sent to review. I already knew that I liked these flavored pecans as standalone treats, but how would they taste in an Applesauce Muffin? Well, the answer was “perfect!” but honestly I’m certain this recipe will taste great with any toasted nuts added.
Son and I enjoyed these muffins for breakfast and he took the rest home with him. It’s a recipe that I’m sure that I will make again and again. Would you like to make these muffins? You can see the recipe further down below, but perhaps you need some almond flour to make them? I’m giving away a 5-lb bag of Honeyvile Blanched Almond Flour to one lucky gfe reader!
UPDATE: The giveaway of the 5-lb bag of Honeyville Blanched Almond Flour is now closed. Thanks to all who entered this giveaway and congrats to regular gfe reader Sharon! Sharon’s comment was: “These look great and I have all the ingredients on hand! I’ve been thinking grain free may be my next step but I’m not quite there yet! Its a process.”
The giveaway ends Monday, April 2, at midnight. To enter, you may leave a comment, which is the only required entry. Or you may sign up to get recipes from gfe via email or reader, like gfe on Facebook, follow me on Twitter, share the giveaway on your Facebook page, tweet the giveaway, or share on your blog—all of these are optional entries. Good luck!
Update: You can see the complete March Muffin Madness recipe roundup here.
- ⅔ cup coconut or palm sugar (or brown sugar)
- ¼ cup honey (we use our bees' honey)
- 1 cup applesauce, unsweetened
- 3 large (or extra large) eggs
- 2 tbsp coconut oil, liquefied
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp baking soda
- 1½ tsp baking powder
- 1 cup almond flour
- ½ cup oat flour, certified gluten free and made from purity protocol oats (like this one; see notes for substitution option)
- ½ cup toasted nuts (or soaked and toasted, flavored can be used; I used Hail Merry Orange Rosemary Pecans), optional
- Preheat oven to 325 degrees Fahrenheit. Grease or line muffin cups with liners.
- In a large bowl, mix wet ingredients. Stir in dry ingredients.
- Fill muffin cups almost to the top, about ⅞ cup full. (Muffins will not rise very much during baking.)
- Bake for about 18 minutes. If liners were not used, let cool in muffin tin about 10 minutes before removing to wire rack to cool.
If you don’t eat oats, feel free to use quinoa flour or quinoa flakes that you have blended into a flour-like consistency. Personally, I don’t care for quinoa flour, but I like quinoa flakes, so I usually just run mine through my mini-chopper until the consistency is finer.