Monday, November 18, 2013

fall harvest muffins {gf,v}


How was everyone's weekend? It was a rainy Sunday yesterday, but we finished some fun projects 
that will be up on the blog soon. Til then, muffins. Not just any muffins, fall harvest muffins. 
Or pumpkiny, apple spice nut muffins, if you like more of a description. These were pretty darn good. Everything I like about fall, shoved into a baked good. These are the perfect mid-morning snack...or breakfast...or both. I vote both.

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fall harvest muffins
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 cup gluten free all purpose flour
*1 cup gluten free oats
*1/8 tsp salt
*1 tsp cinnamon
*1 tsp pumpkin pie spice
*1 tsp baking powder 
*1 tsp baking soda
*2 ripe bananas, mashed
*1 cup chopped apple, peeled
*1 cup canned pumpkin
*1 tsp vanilla
*1/3 cup agave
*1 tsp apple cider vinegar
*1/2 cup raisins
*1/3 cup chopped walnuts


{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Add the dry ingredients to a large bowl and mix well.
3.In a separate bowl combine the remaining ingredients, with the apple cider vinegar last.
4.Add the wet ingredients to the dry, without overmixing.
5.Add batter to greased muffin tin.
6.Sprinkle the walnuts on top of each muffin.
7.Bake for 20 minutes or until inserted toothpick comes out clean.
8.Let cool for 10 minutes before transferring to a wire cooling rack.

Store in airtight container for up to 5 days. Makes 15 muffins





linked to:
simply sugar & gluten free HERE