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Blueberry Apple Cinnamon Muffins

March 11, 2013

Over the weekend I was on a baking kick, which doesn’t happen often.  I’m more of a break-and-bake kind of girl.  Since I’m trying to be sugar-free I realized that the only kick to my sweet tooth was to…bake.

Trader Joe’s recently started selling a gluten-free all-purpose baking flour.  On the back in an Apple Cinnamon muffin recipe that sounded delicious.  Conveniently, there is no sugar in the flour and using a few substitutes in the ingredients to make them sugar-free.  I added some blueberries and pecans for a punch of flavor, to add sweetness and crunch.

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Here is the recipe (modified from Trader Joe’s):

2 cups gluten free flour

1 tsp baking soda

3 tsp cinnamon

1 tsp nutmeg (I added)

1/2 tsp salt

2 large eggs

1/2 cup agave sweetener

1/2 cup sunflower oil

1/2 cup Almond milk (use vanilla almond milk if you want it to be sweeter)

1 tsp vanilla extract

1 cup applesauce

1/2 cup blueberries

finely chopped pecans (or nut of your choice)

Directions:

Preheat oven to 350F. Grease or line muffin pan.  I used a little and regular sized muffin pans. In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and salt.  In a separate bowl, whisk eggs, agave, oil, milk, and vanilla.  Then stir the wet mix into the flour mixture.  Stir in applesauce, blueberries, and pecans.  Scoop batter into muffin pan.  Bake for 18-20 minutes for the regular size muffins and 10-12 minutes for the minnie muffins.

One batch makes 6 regular and 24 minnie muffins.

Enjoy this healthy treat!

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