Allergy Friendly Fruit Muffins (wheat, Egg, Dairy Free)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 1/3 cups spelt flour (i use bob's red mill)
• 1/3 cup sugar (your choice of natural or , for sweeter muffins use up to 2/3 cup sugar)
• 1/2 cup potato starch
• 4 teaspoons potato starch or 4 teaspoons tapioca starch or 4 teaspoons commercial egg substitute
• 4 teaspoons cinnamon
• 2 teaspoons soy lecithin, powder . (i use bob's red mill, note ( if you are allergic to soy, substitute 2 tsp of oil for this ingredient)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum (i use bob's red mill)
• 2/3 cup coconut oil (i use tropical traditions and sometimes use 1/3 cup coconut oil and 1/3 cup coconut creme for added)
• 1/2 cup apple juice
• 1/2 cup applesauce
• 1/4 cup water
• 1/4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes)
• 1 teaspoon vanilla extract
• 1 cup apple, diced small

Recipe

• 1 preheat oven to 350°f.
• 2 sift dry ingredients together. (this is important since the soy lecithin can clump).
• 3 whiz wet ingredients in the food processor until combined, alternatively, use a stand mixer with whisk attachment.
• 4 tip the sifted dry ingredients into the food processor or mixer bowl(switch to paddle attachment) and pulse or mix for a few seconds until just (really, just) combined.
• 5 add apples and mix again until just combined. (mixing too long will make these tender muffins a bit dense). the batter shouldn't be stiff, but definitely is not a wet batter.
• 6 spoon batter into foil muffin liners; will make 24 mini muffins or 12 regular size muffins. (if using a muffin tin, grease it lightly first).
• 7 bake mini muffins for 22-25 minutes, and regular muffins for 35-38 minutes.
• 8 if you used a muffin pan, let the muffins cool for a few minutes in the pan before tipping them out onto a wire cooling rack. muffins made in the foil liners can be transferred to a rack right away.
• 9 enjoy!