Updated: Oct 20
1/2 cup all-purpose gluten-free flour
1/2 cup oat flour
1/2 cup old-fashioned oats
1 1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 cup pumpkin puree
1/2 cup maple syrup
2 teaspoons honey
1/2 cup organic unsweetened applesauce
2 eggs (or 1/2 cup mashed ripe bananas)
1/2 organic apple, cored and diced
Preheat the oven to 375 degrees. Grease a muffin pan with oil or cooking spray, and set aside.
In a mixing bowl, combine all dry ingredients together.
In a separate bowl or stand mixer with a paddle attachment, add the wet ingredients and mix. In a medium-low speed stir, slowly start adding the dry ingredients to the wet ingredients and mix until everything is fully incorporated.
Add the diced apples to the batter and gently stir until thoroughly combined.
Fill each muffin tin equally until all the batter is used up.
Bake for 18-22 minutes, or until a toothpick or fork stuck into the middle of a muffin comes out clean (with no wet batter). Let cool for 10 minutes before enjoying!
For storage, add to an airtight container and store in the fridge for up to one week. The muffins can be enjoyed cold, but we highly recommend heating them up when ready to have one! You can do this with a microwave, or 10 minutes in the oven.