I’m allergic to apples so I often substitute pears for recipes that call for apples. This recipe also calls for apple sauce so I diced up a pear and stewed it for 5 minutes and voila! had pear sauce. Feel free to use apples instead, peaches would also work. Feel free to also vary the spices – if you prefer nutmeg to allspice, use it or ginger instead of cloves, etc. It’s a quick, easy dough to make and takes only 15-18 minutes in the oven depending on the size. If you make mini muffins, they’ll only take 10-12 minutes.
First, preheat oven to 350 degrees. Grease either a 12 or 24 (mini) muffin pan. The recipe should make exactly 12 or 24 muffins. In a small bowl (2 cup) combine:
1/4 cup + 1 tablespoon avocado oil
3/4 cup non-dairy milk (unsweetened)
3/4 cup pear (or apple) sauce [I used chunky, I didn’t bother to blend it]
1 teaspoon vanilla
In a larger bowl (medium size 8 cups), combine:
1 cup all-purpose gluten-free flour
1/4 cup quinoa flour
1/4 cup oat flour
1/2 teaspoon guar gum
1/3 cup date sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Mix until just combined, makes a thick dough. Fill muffin cups 3/4 full. In a small bowl combine:
1 tablespoon date sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon cardamom
After mixing, sprinkle on the top of the muffins. Then let the muffins sit on the counter for 5-10 minutes before baking. Bake muffins 14-18 minutes or until a toothpick comes out clean when inserted into the center. Cool on a cooling rack for 5-10 minutes before removing from the pan.
cookingwithoutallergens 