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 

Ingredients:

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

Directions:

 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!