Applesauce is a wonderful "secret ingredient" for gluten-free baked goods. You can use store-bought sauce or make your own by pureeing chopped apples with a little bit of water and a squeeze of lime or lemon juice.
Slideshow: Breakfast Muffin Recipes
2 cups almond flour
1 teaspoon baking soda
1 cup unsweetened apple sauce
4 tablespoons melted butter
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon kosher salt
How to Make It
Preheat the oven to 350º. In a large mixing bowl, thoroughly combine all of the ingredients. Pour the batter equally into a paper-lined muffin tin. They should be approximately three-fourths full.
Bake for 15 minutes, rotating the pan halfway through. Remove from the oven and let cool for five minutes, before removing the muffins from the pan to a wire rack. Serve warm.
The cooled muffins stored in an airtight container for 2 days at room temperature or frozen for up to 2 months.
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