Gluten Free Blueberry Apple Muffins

I bake a lot of muffins.  I know this, and I am sorry if the number of muffin recipes that I share are more than all other recipes combined.  I actually did have plans to try a recipe I pinned on pinterest today for gluten free cinnamon chocolate chip scones, but then school was cancelled and my awesome, fun loving children drained all the energy that was going to be used on said scones.  My kids tend to bottle up all the questions they have been wondering about for the last, oh, three years and then ask me while I’m grocery shopping.  Does this happen to anyone else?  Today it was “do cats go to heaven?” and “what happens to the people in heaven who don’t like cats?” and “what does Q-A-C-T-H spell?” (followed by about a hundred different combinations of letters).  So I’m afraid we’re back to muffins this time.  Scones next time, I promise!

Blueberry Apple Muffins


Dry Ingredients:

– 1 cup sorghum flour

– 1/2 cup almond meal

– 1/2 cup tapioca flour

– 1/2 cup sugar

– 1/2 teaspoon guar gum

– 1/2 teaspoon salt

– 2 teaspoons baking powder

Wet Ingredients:

– 1/3 cup coconut oil (melted to be at room temperature)

– 1/3 cup applesauce

– 1 egg

– 1/2 cup coconut milk

– 1/2 cut up apple pieces

– 1 cup blueberries


Mix dry ingredients and wet ingredients separately, and then combine.  Bake at 400 degrees for 18 to 20 minutes.  Let cool and enjoy!


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