Soft , slightly sweet, gluten-free, vegan apple gingerbread muffins. Warm from the oven as a breakfast, snack, or healthy dessert, these muffins will shock you not only by their deliciousness, but by their unique ingredients as well.
As I said yesterday, I am still truckin’ forward with everything Christmas. I was late to the game with being able to enjoy all things gingerbread and baking so I’m just getting around to it now (and living it up for sure!). I’ll be posting gingerbread stuff through the year. Why? Because I bet you’ll appreciate the festive flavor when you least expect it. It’s simply a cheery and joyful word, gingerbread. Just the sound of it puts a smile on my face.
I wasn’t going to post these today though. I had another killer recipe to share, but this post is part of a 3-part series and since gingerbread was involved, I decided to share it first to play along at least a little with the season! What is this “series” about you ask? How about flours that are grain-free? No, not nut flours or coconut flour or bean flours. I’m taking veggie and fruit flours! I am very honored to introduce you to Anti-Grain flours!
I recived samles of Anti-Grain’s apple, squash, and sweet potato flour back in September, but wasn’t able to properly try them out until I was home with a good kitchen! I was so excited to finally do some testing and I am very please with the yummy results! I have a recipe for each of the flours, starting with these muffins!
Anti-Grain started as a Kickstarter campaign and that’s how I found them. I then contacted Jerry (he and his wife founded the project) and asked about them. They happily sent me samples which was the nicest thing! I love Kickstarter campaigns and always find the coolest new foodie things like my beloved banana flour and coffee bars!
As I’ve been conversing with Jerry the last few months, he happily agreed to do a little Q and A for this post! I’m sure you’re curious about his project, I know I was! So now I would like to introduce you to Jerry…
- ¾ Cup Gluten-Free Oat Flour
- ¼ Cup Buckwheat Flour
- ¼ Cup Apple Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- ½ Tsp Ginger
- ½ Tsp Cinnamon
- ¼ Tsp Cloves
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- ½ Cup Unsweetened Applesauce
- 1 TB Blackstrap Molasses
- ½ Cup Unsweetened Almond Milk
- Sprinkle of Gluten-Free Rolled Oats (for topping, optional)
- Preheat oven to 350ºF.
- In a large mixing bowl, combine all dry ingredients and whisk together. Then add the wet ingredients and whisk again until you get a thick and sticky batter.
- Line a medium muffin tin with 8 liners. Scoop about 2½ tablespoons of batter into each liner. Top each with a sprinkle of rolled oats if you wish.
- Bake the muffins for about 20 minutes. Remove from oven and let cool.
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell