Apple Pistachio Gluten Free Muffins

These babies are delicious.  Apple Pistachio Cacao Nib Gluten Free muffins that are moist, dairy free, refined sugar free and a great healthy snack!

I have been working on creating a good gluten free muffin for a while and Josh and I have eaten a number of dry, not so great muffins as a result. I’d find that generally the muffins were too dry, dense, or oily. Gluten free just doesn’t bake the same. After lots of experimenting these ones have now repeatedly turned out great. The base to the muffin stays the same and the flavor adds change from batch to batch. This batch was pistachio and cacao nibs – yum! Some other favs for flavor adds are pecan muffins, or toasted cashew and dried blueberry. The fresh apple sauce is the key to keeping them moist. It may sound like work but it’s honestly so easy! Just peel the 3 apples, chop into cubes and put in a pot on the stove on low. Once they are soft (about 10 min) mash with a potato masher so you have chunky apple sauce. Once they’re peeled its the easiest thing ever and it keeps the muffins nice and moist. You can use any mix of apples. I like mixing sweeter apples with a green apple but any work. Give them a try and let me know what you think!

 

Ingredients:

Dry:
1 cup almond flour
1 1/4 cup quick oats
1 1/4 tsp cinnamon
1/2 sea salt
1/2 tsp baking soda

Wet:
3 md apples (made into chunky applesauce)
1 banana
2 eggs
1/4 cup almond milk
1/4 cup melted coconut oil
1 1/2 tsp vanilla
1/4 cup maple syrup
1 tbsp apple cider vinegar

Flavoring:
1/2 – 3/4 cup chopped pistachios
1/4 cup of cacao nibs
(ideas: sub other nuts, try dried fruit instead of cacao nibs, choose just one add or mix two like this one)

Instructions:

1. Preheat the oven to 350 bake.
2. Peel apples, chop into small cubes and place in a pot on the stove on low-md heat for about 10 minutes or until soft enough to mash. Mash with potato masher to get chunky apple sauce. Worth it, trust me! Get everything else ready while these are cooking.
3. Mix all the dry ingredients in a bowl. Whisk together.
4. Mash the banana with a fork. Mix all of the wet ingredients, including fresh apple sauce, together (beating the eggs).
5. Mix the wet, dry and flavoring in together.
6. Divide mix evenly in a muffin tray, makes 12 muffins. Since these are gluten free, the height the uncooked mix is will be similar to the cooked muffin height. I have found this splits nicely into 12.
7. Bake for 27 minutes at 350. Enjoy!