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Muffin Making

When I need a break from writing, I bake.  Here is one of my favorite healthy recipes for muffins:
Gluten Free Applesauce Muffins

Last year I tried Bethany Frankel's banana bread recipe, it was delicious.  It inspired me to make several modifications and come up with an apple muffin loosely based on her banana bread recipe.  In addition to being gluten free, this recipe is lower in fat and calories than your standard muffin. 

The addition of oat flour gives a nice hearty flavor. You can also easily make your own flour at home.  Simply buy gluten free oatmeal, found in most health food stores.  Add the oats to your blender and pulse for a few seconds until it looks like a fine flour. 

This is an amazingly versatile recipe.  You may use any puree and get a similar result.  I have used pumpkin, smashed banana and homemade strawberry jam.  You may also use other types of flour, like brown rice flour or all purpose for those who can eat gluten.  The addition of nuts is optional, but I like adding them because of the healthy fats they contribute.

Usually I will double this recipe.  I like to freeze them, so we have snacks on hand for impromptu play-dates.  This is also a recipe where a kid can easily help out, and mine loves to. He even requested these for his birthday this year.  Everyone at the party loved them.  Who needs frosting?

First, preheat your oven to 350 degrees. 

Mix the following wet ingredients first:

1/4 cup coconut palm sugar (or granulated white or brown cane sugar)
1 tablespoon safflower or canola oil
3/4 cup of applesauce
1 egg
1 teaspoon real vanilla extract

Next, mix the dry ingredients in a separate bowl:

1 cup gluten free oat flour OR ½ cup of oat flour and ½ cup brown rice flour
            ¼  t of cinnamon
¾ teaspoon gluten free baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup of finely chopped walnuts
    ¼ cup chopped apple (optional)

Now, make the topping
            1T sugar
            1t of cinnamon


1. Add the wet ingredients to the dry ones and stir until just combined.

2. Spray muffin tin or use paper liners.  This recipe will make about 9 muffins.

3. Fill muffin cups 2/3 of the way full

4. Sprinkle with a pinch of sugar/cinnamon topping. This will create a crunchy top crust.

5. Bake 16-17 minutes or until a toothpick comes out clean.

6. Cool on a cooling rack and enjoy!

Bon Apetit!


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Cake Mix Cobbler

When I need a break from writing, I bake! We have peaches on our tree and frozen berries. This is the perfect recipe for using both. Versions of this recipe are all over the internet. This is my version that is tweaked a little to use less cake mix to make it more of a crumble than a cake.

Here is the recipe:

Peach/Berry Cobbler

Grease 8X8 pan

3-4 cups of fresh or frozen peaches and berries
1 1/4 cups of yellow cake mix
1/4 cup of melted butter

Put the fruit in the pan and sprinkle the cake mix over the top.
Drizzle the butter over the top of the cake mix.

Bake for 45 minutes at 375.

If you have super tart fruit, like blackberries, feel free to toss them with sugar before adding the topping. I find peaches are sweet enough and don't need the added sugar. We like to serve it with vanilla ice cream or whipped cream.

Bon Apetit!

Falling: A Cape Disappointment Novel is .99

My new release is on sale on Amazon for 99 cents.

Here's the blub for FALLING, my first YA Contemporary Novel
Mia’s on a road trip in a hearse with her dead brother’s ashes. Magnus, her brother’s best friend is behind the wheel. The Grand Canyon is a long drive from Cape Disappointment. In just a week this unlikely pair will share:
Grief Worries about their future A mule ride into the Grand Canyon Feelings for each other
Together they help each other get through the sadness of their shared loss. And they get a glimpse of a future that may hold a bit of happiness for them after all.