Apple-Pear Multigrain Muffins

Whole grain gluten-free muffins with fall fruit.

Today I have new muffin recipe for your gluten-free repertoire- with apples and pears, and protein rich quinoa flakes. The texture is akin to an old fashioned oat muffin. It is also vegan (I made these without eggs) and dairy-free. I used a combo of several gluten-free whole grain flours because I like my flour mix to have a nutty, protein rich blend.

Tender, grainy gluten-free apple-pear muffins.

Apple-Pear Multigrain Muffins Recipe

I had a craving for an apple oats muffin- so I used quinoa flakes in this recipe. Quinoa flakes give muffins a bit of oatmeal-like texture and heft (as in my Quinoa Pecan Muffins).

Ingredients:

1/4 cup sorghum flour
1/4 cup GF millet flour or certified gluten-free oat flour
1/4 cup GF buckwheat flour
1/4 cup certified gluten-free cornmeal
1/4 cup quinoa flakes
1/2 cup tapioca starch or potato starch
1 tablespoon sweet rice flour or arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon or gluten-free Apple Pie Spice blend
1/4 teaspoon allspice or cardamom
1/2 cup organic light brown sugar
1/2 cup organic cane sugar
2 organic free range eggs, beaten, or egg replacer for two eggs (I used Ener-G Egg Replacer)
1/4 cup light olive oil or melted coconut oil
1 medium banana, mashed well (about 1/2 cup)
1/4 teaspoon light rice vinegar
2 teaspoons bourbon vanilla
1/3 cup apple juice
1 cup peeled diced apple
1 cup peeled diced pear

Instructions: Preheat the oven to 350 degrees F. Line a twelve cup muffin tin. In a clean separate bowl, whisk together the flours, cornmeal, quinoa flakes, starches and dry ingredients. Make a well in the center and add in eggs, oil, mashed banana, vinegar, vanilla and apple juice. Beat to combine and continue beating for a minute or two until the batter is smooth. Add in the apple and pear pieces and stir by hand to combine. Use an ice cream scoop or spoon to scoop and plop the batter into the muffin cups. The batter will reach the top of the cups- that's okay. Sprinkle with organic cane or turbinado sugar, if desired. Bake in the center of a preheated oven for about 20 to 25 minutes until the muffins are firm. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack. Wrap and bag for freezing- they reheat beautifully in the microwave (zap them only briefly). Makes one dozen delicious gluten-free muffins. 

Recipe Source: glutenfreegoddess.blogspot.com

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