Updated: November 24, 2017
I updated this recipe to include any kind of fruit filling. Originally, I only made blueberry muffins, but, maybe it’s the fall weather, I added cranberries to this batch. I’ve also tried apple, which is good as well. Basically, whatever fruit you have in your fridge, you can dice it up and try it!
These muffins are so tasty. Forget every negative thing you’ve heard about gluten-free and dairy free, these taste just as good (or better) than the “non-free” muffin options. I’ve adapted the Bob’s Red Mill recipe. Bob’s Red Mill has an amazing website with filter options that make it easy to find recipes that fit specific needs.
What you need
2 cups gluten free flour
2 tsp baking powder = (1 part baking soda + 2 parts cream of tartar)
1/2 tsp salt
1/2 cup apple sauce
1 1/4 cup plus 1 Tbsp cane sugar
2 large eggs
1/2 cup dairy-free buttermilk-like milk = 1/2 cup coconut milk + 1 1/2 tsp white vinegar (let sit for five minutes)
1 tsp vanilla extract (or to taste)
6 oz fresh fruit (blueberries, cranberries, diced apples, etc.)
How you do it
Preheat oven to 425 degrees.
Grease muffin pan with a buttery spread or nonstick spray or line with paper baking cups.
Whisk together flour, baking powder, and salt. Set aside.
In a large bowl, mix applesauce and 1 1/4 cup cane sugar. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in dairy-free buttermilk-like milk, then add in the remaining flour mixture and vanilla extract. Beat until blended.
Gently stir in the fruit of your choice.
Spoon batter into muffin pan. Sprinkle batter with cane sugar.
Place in preheated oven. Cook for 25 minutes or until muffins are golden brown.
Remove muffins from pan and set on cooling rack for 10 minutes.