Apple Cinnamon Gluten Free, Fat Free Muffins

Sometimes, inspiration hits you and you can't stop at one thing. This week, I baked these muffins three times. Two batches of jumbo muffins and one batch of mini-ones which yielded a total of 48 muffins! I have been stuffing my face quite righteously.


These glorious little ones are Apple Cinnamon Muffins. They are gluten free, dairy free, and have NO ADDED FATS. Let's right. No Fats, such as oil, butter nor margarine were used. Instead, I chose a healthier alternative: Apple Sauce!


Apple sauce behaves in the same way as oil in this recipe. It emulsifies and stabilizes the baked goods. Even without added fats, these muffins remain light, moist and fluffy.


Another good thing about this recipe is that it has a half cup of LSA mix. LSA stands for
Linseed, Sunflower and Almond. This mealy mix of grounded wholefoods is naturally rich in fibre and essential fatty acids. The addition of a wholemeal ingredient like LSA ensures the tasty muffin bites are fibre-conscious. 




I having nothing against fats and oil. In fact, I am a proponent of the inclusion of healthy fats and oil as part of a balance diet. Finding apple sauce as a suitable substitute for oil in the muffin recipe was out of pure curiosity; I like to experiment with alternatives in my baking and cooking. And when the result is just as amazing and yummy, why not have the diversity?

Hope you will take to baking with apple sauce after trying this one out! Enjoy. 
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Apple Cinnamon Gluten-Free Muffins by NellyBelly

Ingredients
1 1/2 cups gluten-free flour
1/2 cup LSA
1/3 cup raw sugar
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp. ground cinnamon
1 apple, chopped (at least 1 cup)
1/2 cup Apple sauce
1/2 cup Soymilk 
2 eggs

Directions
1. Preheat oven to 175C or 350F. Grease muffin pan.
2. In a big bowl, mix together gluten-free flour, LSA, raw sugar, baking powder, baking soda, salt and ground cinnamon.
3. Add apple chunks to dry mix and blend well in flour mixture.
4. In a separate bowl, whisk apple sauce and soymilk until well blended. Add two large eggs. Whisk thoroughly. 
5. Add wet to dry ingredients, mix until just combined.

6. Scoop batter into muffin pan and bake for 13-15min for mini-muffins, 18-23min for normal size to jumbo muffins. 

Makes 12 standard sized muffins or 6 jumbo muffins