These muffins are especially great with paired with a mug of your favorite tea! These days I add millet to any of my muffin recipes – it just adds the perfect little crunch and completeness to the muffins. If you agree, you can add 1/2 cup uncooked millet to the dry ingredients.

A nice warming & hearty fall/winter muffin… especially with Bengal Spice or Chai tea…

APPLE SPICE MUFFINS (Gluten-free, Dairy-free, Vegan)

Dry Ingredients

• 2 ½ cups brown rice flour (or 1 1/2 cups brown rice flour + 1 cup sorghum flour)
• ½ cup tapioca starch
• ½ cup cane sugar or coconut sugar (we use Madhava organic coconut sugar from costco)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp xantham gum (optional, but it does help bind ingredients together) (*Check out my post ‘A word about xanthan gum‘ for info & substitutions)
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp each ground ginger, nutmeg, cloves
• ½ cup uncooked dried millet (optional)

Wet ingredients

• 1 ¼ cup unsweetened applesauce
• 1 cup chopped tart apple (peeled or unpeeled) – make it 1 “generous” cup of chopped apple
• 1 cup vanilla rice or almond milk
• 1 tsp vanilla extract
• 1/3 cup melted coconut oil or organic butter

Preparation

–       Preheat oven to 375 F. Lightly oil muffin tins or line with large paper cups.

–       In a large bowl, combine flour, tapioca starch, sugar, xanthan gum, baking powder, baking soda, & sea salt (and millet, if adding). Mix together well.

–       In a separate bowl, combine applesauce, milk, melted coconut oil & vanilla and mix together well.

–       Pour wet ingredients into dry ingredients and mix together – take caution not to overmix.

–       Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins).

–       Bake at 375 F for about 20-25 mins.