These apple-apricot fruit-sweetened muffins are very mildly sweet from the fruit and have a pleasant, light texture. They go together in ten minutes and are ready in 30 minutes total. They are also gluten-free, dairy-free, egg-free and tree-nut-free. Truly an elimination diet muffin, yet flavorful and versatile. Because they are not very sweet, they are almost a scone.
1 cup oats
1 cup flour (such as Pillsbury gluten-free, cassava, rice or other preferred gluten-free flour)
1/4 cup ground flax seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon powdered ginger
1 cup fruit puree or chopped fruit, see note* (such as 1 apple and 2 dried apricots, soaked for a few minutes)
1/2 cup coconut milk (or almond milk if you can tolerate tree nuts)
1/4 cup coconut oil
pinch sea salt
Oil for greasing muffin cups
Raisins for garnish, optional
In the food processor
- Preheat oven to 375 degrees F. Grease muffin cups.
- Combine in food processor: flour, ground flax seed, baking powder, baking soda, spices and salt. Whizz for a few seconds until blended.
- Process in the coconut oil until in bits the size of small peas, then the fruit, then the coconut milk.
- Pulse in the oats until mixed.
- Fill muffin cups about halfway if the batter is moist. If it is drier, form it into balls and place into muffin cups or onto parchment paper. For mini-muffins you will use a little less than 2 tablespoonfuls per muffin, and for regular-size muffins about ¼ cup batter. If you decide to garnish with raisins, press them into the tops of the muffins.
- Bake for 20 minutes (for mini’s) or 25 (for regular muffins) until golden brown and cooked through.
- Cool and serve.
With bowl and spoon:
- Preheat oven to 375 degrees F. Grease muffin cups
- Mix oats, flour, ground flax seeds, baking powder, and baking soda together.
- In a separate bowl, mix remaining ingredients together.
- Combine wet and dry ingredients. Stir until blended. Form into muffins as described above.
- Bake for 20-25 minutes until golden brown and cooked through.
- Cool and serve.
- Egg equivalent = 1 tablespoon flax seed + ⅓ c liquid; caution; another source gives 1 tablespoon flax meal to 3 tablespoons water. If trying a recipe for the first time, start with the smaller amount of water; you can add more if the batter is dry. See more detail on using flax as an egg substitute here.
- I tried one batch with quinoa flakes instead of oats, thinking to make a grain-free recipe, but unfortunately there was a slight bitter flavor from the quinoa
- If your apple is more sweet than sour, add a teaspoonful of apple cider vinegar to the wet ingredients for flavor.
Keywords: Gluten-free, dairy-free, refined-sugar-free, tree-nut-free, egg-free, vegetarian, vegan