I have never intentionally set out to bake something gluten-free, but as it’s Muffin-Mania and I had been given some Bob’s Red Mill gluten-free all purpose flour, it seemed like a good time to try it out. I found a basic gluten-free muffin recipe on Bob’s Red Mill’s website and altered it so that it was vegan as well.
You can easily use this as your gluten-free base recipe. Remove the ginger, cinnamon, apple, and walnuts and you are left with a basic recipe that you can adorn as you please. I will say that the Bob’s Red Mill website warned that this recipe is specifically for their gluten-free all purpose flour and that you will not get the same results if you sub other gluten-free flours.
These muffins came out pretty good. I’d be lying if I said I preferred gluten-free to gluten-filled muffins, but I was pleased with my results. The muffins have a great texture and the bits of apple inside are bursting with fruit flavor. From looking at recipes online, I know that gluten-free baking can be rather involved. It’s nice to have a simple recipe on hand for when our gluten-intolerant friend visits.
Happy baking, friends!
Yield: 6-8 muffins
Gluten-free Apple Muffins
- 1 1/4 cups Gluten-free all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil, softened
- 1/4 cup sugar
- Equivalent of two eggs (I used Ener-G egg replacer)
- 1/4 teaspoon vanilla
- 1/2 cup vanilla almond milk
- 1 small apple peeled and chopped (about 3/4 cup)
- 1/4 cup chopped walnuts
Gather together all of your ingredients. Preheat the oven to 350°F.
In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, ginger, and cinnamon. Set aside.
In a large mixing bowl or the bowl of your stand mixer, cream together the coconut oil and sugar.
Add vanilla and “eggs,” and mix until combined.
Add flour mixture to sugar mixture alternately with milk, beginning and ending with the flour mixture. Take care to not over mix.
With a rubber scrapper or wooden spoon, fold in apples and walnuts.
Lightly spray six cups of a muffin pan with cooking spray. Scoop batter into prepared pan. If you have extra batter after filling up six cups, lightly spray two more and fill with remaining batter.
Bake for about 20 minutes. Cake tester or toothpick inserted in the center of muffins should come out clean.
Remove from pan and allow to cool on a wire rack.