Wednesday, March 5, 2014

Mini Gluten Free Applesauce Cinnamon Muffins

I made these mini gluten free, dairy free, muffins in honor of new babies, two new baby boys to be exact, born days apart.  One new baby, Oskar, is for our new neighbors that moved up the the street recently. The other new baby, Antonio Valentino, is the first Grandchild of my dear blogging friend, Claudia @What's Cookin' Italian Style.  New babies are always special, but a first Grandchild will hold a special place in a Grandma's heart. Enjoy, Claudia. I had found out that the Mom on our street was Gluten Free, so I made these gluten free mini muffins with Trader Joe's, Baker Josef's, Gluten Free All Purpose Flour.

I had never baked anything gluten free before, but have been contemplating doing do for months. I was very pleased with the results, though I have no other GF flour comparisons. The All Purpose flour is a combination of whole grain rice flour, potato starch, rice flour, and tapioca flour. The muffins rose nicely, had a nice color, and were tender and tasty, and not heavy. I will definitely use the mix again for cookies, brownies, and pancakes.  The mix,which is only about 3 cups, and can be used cup for cup for all purpose wheat flour for $3.99.  I used the Apple Cinnamon Muffin recipe on the bag.  I topped the muffins with a dollop of Vanilla Glaze.  My gluten free baking journey is just beginning! 

Mini Gluten Free Applesauce Cinnamon Muffins  Adapted from Trader Joe’s

 Yield 24 mini muffins, plus 6 regular size muffins 
2 cups gluten free flour
1 tsp baking soda
1tsp cinnamon
1/2 tsp. salt
1/2 cup agave syrup  I used sugar
1/2 cup sunflower oil  I used canola oil
½ cup milk or non-dairy   I used Almond milk
1 tsp vanilla, gluten free
1cup applesauce, I used Natural applesauce with no sugar

 Pre-heat oven to 350 degrees F  Grease or line muffin tin

In a medium bowl, combine gluten free flour, baking soda, cinnamon and salt.

In a separate bowl whisk, eggs, agave or sugar, oil, milk, and vanilla and stir into flour mixture, until just combined.  Do not over mix.  Stir in applesauce.  Scoop into muffin tins, filling 3/4 full.  Bake 18-20 minutes, until tops spring back.

Remove from muffin tin, and place on rack to cool.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #108
 Stop by and say Hi to Brandie



  1. You are the sweetest blogger ever! Thank you so much for thinking of our little man Antonio. He still brings tears to my eyes in disbelief. I just cant wrap my head around this grandmother feeling to be real. I am loving every minute! We all appreciate your wonderful shout out and love these muffins Gluten free no less thank you so much! XO hugs!

    1. Claudia,
      Thank you for your sweet words. You will have so many fun making memories with Antonio.

  2. This is very sweet. Thank you for thinking of my son Antonio. He is such a blessing and we are enjoying every day with him.

    1. Jennifer,
      Congratulations on your new son, Antonio. He is adorable. Enjoy him, let Grandma babysit sometimes:)

  3. aw how sweet! And I love that you made these pretty little muffins GF too-they look moist and delish!

    1. Kayle,
      these muffins were so moist and flavorful, as well as GF.

  4. Hi, thanks for the recipe but you missed the eggs in the ingredients!

  5. How many eggs are you supposed to use in this?

  6. Recipe calls for two large eggs. I have the TJ's original recipe.

  7. I LOVE these muffins! I used the Agave syrup and adjusted for high altitude by adding 3T. of flour and adding an addition 1.5 T of liquid (I used soy milk). Very moist and delicious. They rose nicely and they weren't too sweet, which I like. I will definitely make them again!

  8. Can they be made without the eggs/egg substitute?

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