What really helped my search efforts was that Sara had the original link to Sea’s recipe. If you’re looking for a web page using the Wayback Machine, having the original URL is the clearest route to success. As soon as I entered that, I was able to locate the archived page from Sea’s site, save it to PDF, and email it to Sara. (I always recommend saving a located page to PDF as you’ll have it no matter what happens to the Wayback Machine—or a specific archived page—in the future.)
Sara was no less than jubilant when I emailed her the good news with the PDF of the recipe. Yay! I’m always happy to help a gfe reader find a gluten-free recipe that makes them happy—even if it’s not my own recipe!
Gluten-Free Double Apple Muffins Recipe
- 2 cups gluten-free flour mix (I use my Two-Ingredient Gluten-Free Flour Mix)
- 1/2 cup finely ground blanched almond flour (not Bob's Red Mill; I like Honeyville or Wellbee)
- 1/2 cup canned coconut milk (not lite)
- 2/3 cup honey
- 2 large eggs
- 1/2 cup (snack-size, 4 ounces) unsweetened applesauce
- 1 cup apple pieces (small chunks, thinly sliced; about one large apple)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- Preheat oven to 350F degrees. Line 12-cup muffin tin with muffin/cupcake liners.
- In large mixing bowl, add dry ingredients whisking to break up any clumps.
- Stir in wet ingredients, except apple.
- Mix in apple, saving some to add to the muffin cups at the end so that the apple will show in the muffins after baking.
- Fill muffin cups to almost the top of the liner.
- Bake about 25 minutes until muffins are golden brown and inserted toothpick comes out clean.
If you end up with more batter than muffin cups--i.e., about a muffin's worth--make a mug muffin! Add batter to a greased coffee mug and microwave on HIGH for about 1 1/2 minutes. Cool about 30 seconds or until muffin can be eaten safely with a spoon or fork. You can also turn the muffin out on a plate to cool and eat as you would any other muffin.
Originally published May 5, 2021.