Multi-Grain Apple Muffins

Multi-Grain Apple Muffins | The Gluten-Free Homemaker
There are very few foods I miss since being on a gluten-free diet.  One of them is bran muffins.  The kind made from All Bran cereal.  I don’t miss them a lot, but I miss them a little.  I remember getting up in the morning at my grandmother’s house to find warm bran muffins in the crock pot.  I loved them with a little butter.

These muffins are great breakfast muffins.  The texture is soft, and I love the combination of flavors–grains, apple, and spices.  The spices are subtle, so add more if you like. If you don’t have all the flours, you can substitute a gluten-free flour mix for the total amount of flour, or substitute brown rice flour for one or more of the whole grains.  These muffins were best when fresh and still warm.  They dried out more than most of the muffins I’ve made, maybe because of the buckwheat flour.  I didn’t let that keep me from eating them the next day, though.  They can be warmed in an oven with a dish of water to add moisture, or in the microwave.  Adding a little butter helps too.

Multi-Grain Apple Muffin Cut | The Gluten-Free Homemaker

Multi-Grain Apple Muffins
Author: 
Recipe type: Breakfast
Serves: Makes 12 muffins
 
Ingredients
  • ½ cup sorghum flour
  • ½ cup millet flour
  • ½ cup buckwheat flour
  • ½ cup potato starch
  • ⅓ cup sugar (more or less to taste)
  • ½ teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon unflavored gelatin (optional)
  • ¼ teaspoon salt
  • 1 teaspoon apple pie spice (or just use cinnamon)
  • ¼ cup oil or melted butter
  • 2 eggs
  • 1 cup milk or substitute
  • 1 medium sized apple, peeled and chopped
Instructions
  1. Preheat oven to 400°.
  2. In a medium sized bowl, combine the flours, starch, sugar, xanthan gum, baking powder, gelatin, salt, and apple pie spice.
  3. In a smaller bowl or glass measuring cup combine the oil, eggs, and milk and add to the dry ingredients. Mix until all the flour is moistened.
  4. Fold in the chopped apple.
  5. Spoon the batter into a greased muffin tin and bake at 400 degrees for 18 - 20 minutes.
  6. Cool for a few minutes in the pan then transfer to a wire rack.

 

This post is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten-Free.




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Comments

  1. Those look good!! I made something sort of similar the other day. I adapted (I think accurately) an apple "cupcake" recipe (I've previously always used it as a muffin) from allrecipes.com to be GFCF. Very moist and I couldn't tell the difference between the GF version and the regular one!
    http://rainberryblue.blogsome.com/2009/10/29/gfcf-halloween-cupcakes/

  2. Stephanie says:

    These look good! I miss bran muffins too. I'll have to give this recipe a try!

  3. Hoosier Homemade says:

    Those look yummy! Thanks for sharing!
    ~Liz

  4. Tasty Eats At Home says:

    Ooh, yummy! these do sound healthy and tasty.

  5. SnoWhite says:

    these look so great, Linda!

  6. Amy @ Simply Sugar & Gluten-Free says:

    I miss bran muffins, too. There is something so wholesome about them – I sure wish that I could still eat them. It seems like it's the one thing I haven't been able to replicate. I like to use flax meal but it doesn't have the same effect.

    Thanks so much for sharing this at Slightly Indulgent Mondays!

  7. These look great! I haven't made muffins since I started eating gluten-free, but I used to make them all the time. I hope I can find some time to try these!

  8. trishtator says:

    We must be on the same wavelength – I was totally wanting apple muffins too! Yours look delicious :)

  9. kanishk says:

    I sure wish that I could still eat them. It seems like it's the one thing I haven't been able to replicate. I like to use flax meal but it doesn't have the same effect.
    Work From Home

  10. Anonymous says:

    Would you please tell me what the unflavored gelatin does in baking. I am new to GF baking and am not sure where to start, have only made from mixes but ready to try some real baking. Thank you for your descriptions with each recipe.

  11. In wheat recipes, gluten is a binder. We have to replace it with other ingredients that also act as binders such as eggs, xanthan gum, and unflavored gelatin. The gelatin also seems to help make it soft. Many gf recipes do not use it, however, and it is optional. Give it a try and see if you think it makes a difference.

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