Scroll down if you want to read more about my story behind the muffins otherwise, enjoy!
Gluten-Free Applesauce Muffins
2 tsp baking powder
2 tsp Potato Flour
½ tsp Baking Soda
2 Tbl Rice milk (or other non-dairy milk)
1 cup Applesauce
½ cup Honey (or Maple Syrup)
¼ cup Butter (or oil)
1 tsp Vanilla powder/Vanilla Extract
1 cup rice flour
1 cup red lentil flour
¼ tsp salt
¾ cup raisins
¾ cup zucchini or carrots
Bake at 175c/350f for 20-25 minutes
(If you can’t find lentil flour in the store, get a high-powered blender like a Vitamix and grind red lentils into flour before you start.)
Combine the first set of ingredients using a whisk or mixer, to get your egg replacer texture.
Add the applesauce and honey and combine.
Heat up the butter so that it is melted slightly and mix that in. (Or simply add oil.)
Add the flours and salt and then combine with raisins at the end.
If you would like a carrot or zucchini flavor, trying adding one of these by hand.
Spoon into a muffin pan. This should make 12 large muffins.
Cook in a preheated oven at 175c or 350f for 20-25 minutes. You will know they are done when they are slightly browned on top.
My story behind the muffins:
I have so many food allergies, that most bakery items are no longer edible for me. So, this is my attempt to create something that worked for me and my child with our limitation of no grains, except for rice. Most people who do grain-free baking use nuts or seeds and/or coconut and we are allergic to all of those. We don’t consume dairy but find butter is ok, and I love the flavor for cooking, so have added that here. If you want to make this recipe vegan or completely dairy free, simply sub your favorite oil for the butter and change the honey to maple syrup. I have played around with different mixtures of egg replacers and different sweeteners and flours and this combination seems to turn out the best. I hope you enjoy our muffin recipe!