April's Muffin of the Month
From the Kitchen of Amy Rothenberg ND
I like these when I want a more moist dense muffin and that there’s no refined sugar. You can cut the maple syrup/honey in half if you prefer an even less sweet muffin. You can also half or ¼ the salt if you want. These muffins freeze well, so make a batch & put some up for a rainy day or to bring to that potluck!
- 1¾ cup gluten free whole grain flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple, I like to use McIntosh, but any kind will do
- 1 cup apple diced into ¼ inch cubes
- 1/3 cup melted coconut oil or extra-virgin olive oil or butter - you choose!
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- ½ cup yogurt any type will do
- ½ cup applesauce, I like to use homemade
- 1 teaspoon vanilla extract
- Handful of raisins
Preheat oven to 400. Oil up a dozen muffin tins.
Combine the flour, baking powder, cinnamon, baking soda and salt. Add the two ways you prepped the apples, stir up.
In another bowl add together the oil, maple syrup, eggs, yogurt, applesauce and vanilla and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, until blended nicely. It will be lumpy! Fill your tins with the batter and bake 15-20 minutes, let the tops brown & look for a toothpick to come out clean!