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
Gluten-Free Double Apple Muffins
Son said these muffins are the perfect balance of everything. The almost cake factor of the muffin, the sweetness, and the apples. Delicious!
- 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.
I’ve always known that you are one of the best resources for anything gluten free. You just proved it again! Thanks for the link tot the Wayback Machine too – it will be great to have it…. thanks
Shirley Braden says
Aww, Judee, you’re so kind to say that! Thanks! I bet you’ll love the Wayback Machine. Once you start using it, you’ll find even more reasons to rely on it from time to time. It’s been a lifesaver for me multiple times.
Bryson Fico says
We loved the double-apple muffins recipe. We used almond flours and the came out perfectly
Shirley Braden says
Wow. You used all almond flour vs the mix of gluten-free flour mix and almond flour, Bryson? I’m so happy to hear that works! I actually have apples that need to be used right now. Perhaps I’ll try that version today. Thanks so much for taking the time to let me know! 🙂