The cold weather brings out the baker in me. When I first became aware of my food intolerance, I will admit, I was scared of baking. Measuring, strange flours, crazy ingredients (like xanthan gum)… I was a little overwhelmed. But now, I actually enjoy baking! This week, I’ve been working on Gluten & Dairy-Free Apple Muffins.

These delights are subtle and sweet but also very moist (which is key… I mean, who wants a dry muffin?). Using grated apples (much like using grated carrots in Carrot Cake), creates a soft texture and imparts the apple flavor. Topped with a little powdered sugar, maple syrup or honey, these muffins are perfect for breakfast, brunch or snacking.

Happy Baking!

Apple Muffins
by Laura Friendly
Start to Finish: 55 minutes
Makes: 12 muffins

  • 3/4 cup white sorghum flour
  • 3/4 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 3/4 cup light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 cup grated apples (pink lady/honey crisp)
  • 2 large eggs, room temperature
  • 1/2 cup soy milk
  • 1/3 cup coconut oil, melted
  • 1/3 cup applesauce
  • 2 tbsp vanilla
  • 2 tbsp fresh lemon juice
  1. Preheat oven to 350º F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, xanthan gum, and salt.
  3. Peal and grate apple(s) and add into the dry ingredients. Mix until apples are completely coated and the mixture has become crumbly.
  4. In a separate bowl, whisk together eggs, soy milk, coconut oil, applesauce, vanilla and lemon juice. Add mixture into the dry ingredients, and mix until the batter is smooth.
  5. Pour batter into the 12 muffin liners, filling about 3/4 full. If desired, thinly slice remaining apple and gently place onto the top of each muffin.
  6. Bake in the center of a preheated oven, for about 20 to 22 minutes, depending on your oven. Bake until the muffins are a light golden brown and a toothpick inserted in the center comes out clean.
  7. Cool the pan briefly (5 minutes), then gently pop out the muffins and continue cooling on a wire rack.
  8. Once completely cooled cover in an airtight container.

Other Laura Friendly Delights:
Chocolate Chip Cookies
Cranberry Salad

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!