Ingredients:
1 c. sugar
Stock Photo
1/3 c. oil (Safflower, Sunflower, Canola)
1+ cup (rounded) Unsweetened Organic Applesauce
2 eggs equivalent*
2 cups GF Flour
½ tsp. GF Baking Powder
1 tsp. Baking Soda
¾ tsp. Salt
1 tsp. Cinnamon
½+ tsp. Nutmeg (Rounded ½ tsp. nutmeg gives them a donut-like flavor)
Directions:
Heat oven to 375 degrees. Place muffin cups in pan.
Mix wet ingredients and dry ingredients separately. Combine and mix. Pour into muffin cups. Bake for 28-30 minutes.
Notes:
*Egg replacement
For 2 eggs: Microwave 2/3 cup water in microwave for 1 minute. Add 2 rounded Tb Ground Flax Seed. Stir and let steep for 10 mins. Add to mix as you would eggs.
I use McCormick brand spices. Their single, plain spices are gluten-free.
I make up the dry ingredients in batches and put them in plastic bags to keep in the fridge. Then when I do need muffins, I just have to get out the applesauce, oil, sugar & eggs*.
To make pumpkin muffins just substitute Libby’s brand pumpkin for the applesauce.