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Low-Glycemic Apple Cinnamon Muffins {egg-free, gluten-free, sugar-free}

Bake up a batch (or 2!) of these healthy, allergy-friendly muffins and you're set for after school snacking, school lunches, and school morning breakfasts for the week! They're gluten-free, egg-free, sugar-free, and Trim Healthy Mama-friendly!

CourseBreakfast, Snacks
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 muffins
Author Lindsey Dietz

Ingredients

Instructions

  1. Preheat oven to 355 degrees Fahreinheit.
  2. Combine the chia seeds and water. Mix well and set aside to form a gel.
  3. To a large mixing bowl add the oat flour, buckwheat flour, applesauce, yogurt, sweeteners, and spices. Mix well.
  4. Add in the chia seed gel and mix again.
  5. Finally, add the baking soda and baking powder and mix again, just until combined.
  6. Line a muffin tin with paper or silicon muffin liners. Pour a scant 1/4 cup of muffin batter into each muffin cup.
  7. Bake 20-25 minutes, or until golden on top and a toothpick inserted comes out clean. Place the muffin tin on a cooling rack. After 20 minutes or so, remove the liners and allow the muffins to finish cooling. This prevents moisture from settling into the muffins, which makes them dense and potentially gummy.
  8. Once cool, store in an airtight container or zip-top bag for 2 days. Refrigerate if longer storage is needed.

Recipe Notes

Update! This recipe works without the oat flour and with all sprouted buckwheat flour. It is a little heavier, but still hearty and a lovely texture!