Pecan Apple Muffins

This recipe is yet another dedicated to all my clients who are found to have a gluten, egg, and/or dairy intolerance and who thought they would never have another muffin. There is life after gluten!

And for those with no food intolerances, let it be a chemistry experiment; things can taste great and stick together without gluten and eggs. Ha!

The Ingredients

• 1 cup oat flour
• 1 cup teff flour (highly nutritious Ethiopian grain but found in our stores now too) or buckwheat or rice flour
• 1/2 cup cornmeal flour (mainly to add some rough texture)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1.5 tsp ground cardamon
• 2 tbsp flaxseed meal + 3 tbsp of water (this will replace the eggs)
• 1/2 cup agave syrup
• 1/2 cups almond milk
• 1 cup coconut oil (do not keep in the fridge or it will be too hard) or olive oil
• 1 inch fresh ginger or 1/2 tsp of dry ginger
• 2 green apples
• 1 1/2 cups of pecan nuts

The Making

1. Pre-heat the oven to 375F or 190C
2. Combine flaxseed meal + water and let it stand for a few minutes
3. Grate apples and ginger
4. Chop pecans to about quarter their full size
5. Combine all dry ingredients (flours, salt, baking powder, spices)
6. Combine all wet ingredients (agave, coconut oil, milk)
7. Mix dry, wet ingredients and flaxseed into a liquid dough; if it’s not liquid enough, add more almond/soy milk
8. Mix in apples and pecans
9. Dish out mixture to about 12 muffin cups
10. Bake for 25-30 min or till tops are firm

Muffins can be frozen, so no excuses to finish them all in two days. Just saying, as they are damn good.

One Response to Pecan Apple Muffins

Kerin says: May 21, 2011 at 1:32 am

What a delicious looking recipe! I am obsessed with muffins, but gluten has sadly curtailed my muffin habit. Thanks for the new option

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