As I may have mentioned before, I cohost a brunch devotional every other week with some friends. Among other things, it provides a great opportunity for trying new recipes.
I almost always try to bake something gluten free for these gatherings, since so many of my friends have gluten sensitivities, and this week, with some local apples on hand, I knew I wanted to make apple muffins.
However, I was losing interest in my go-to gluten free muffin recipe. I appreciated the simplicity and versatility of the recipe, but the white rice flour produced a muffin that was stiff and sometimes gummy, bland both in flavor and color.
Fortunately, I had come across this gluten free flour conversion chart on Pinterest some time ago, and had used it as a wheat flour replacement in a muffin recipe about a month ago with favorable results. This is now my go-to GF flour combo, at least for muffins, as the color, flavor, and texture are all excellent.
I definitely recommend using brown rice flour for this recipe rather than white rice flour. Brown rice flour is less grainy and gives the muffins a nice color and texture.
Gluten Free Apple Muffins
1/2 cup brown rice flour
3 Tbsp. potato starch
1 Tbsp. tapioca starch
1 Tbsp. King Arthur Flour cake enhancer (optional)
1/2 tsp. cinnamon
1/4 tsp. allspice
2 tsp. baking powder
1/2 tsp. salt
1/2 cup liquid
2 Tbsp. applesauce (preferably unsweetened. no applesauce? use vegetable oil)
1 egg
2 Tbsp. light brown sugar
1/2 cup diced apple
- Preheat oven to 425°F. Grease muffin pan or line with papers or silicone baking cups.
- Combine all ingredients in small mixing bowl and stir.
- Pour evenly into muffin cups. They will be very full.
- Bake 16-18 minutes or until muffins spring back when touched.
- Allow muffins to cool in pan for about 5 minutes before transferring to a rack to cool completely. Serve at room temperature.*
- Enjoy!
Makes 6 muffins.
* No, seriously, wait until they’re room temperature. When I tasted these straight from the oven, I thought the recipe was a failure. Half an hour later, they were fantastic.
Want to make this recipe vegan?
For the liquid, use water, apple juice, or non-dairy milk.
For the egg, use 1 Tbsp. chia seeds combined with 3 Tbsp. water. Let sit for several minutes before adding to recipe. You may want to increase the baking powder for additional rise to compensate for the lost egg.
Caity Thinks 