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Gluten Free Sweetened Pumpkin Muffins. Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions. check out my category Gluten Free Baking. Don't forget to check out my category Short Stories.
A great gluten free, allergy friendly, breakfast muffin.
Combine all dry ingredients in a large bowl. Make sure it's large enough to add the wet ingredients and there's enough room to mix.
Add all wet ingredients into a separate bowl. Slice banana into mixture and mush with a potato masher until smooth. Stir well.
Pour wet mixture into dry ingredients. Add in lemon and baking soda mixture as it's sizzling. Combine well. Don't overmix the batter. Mix only enough that all dry ingredients are wet.
Peel and cube apples. Use any apples you desire. Add to batter. Gently mix well.
Spray muffin tins with olive oil and brush bottom and sides well. Spoon batter into tins. Place tins into a 350 degree preheated oven. Bake approximately 40 minutes. Check with a toothpick. If a toothpick comes out dry, it's done.
Let muffins cool around 10 minutes. Remove and let cool completely on cooling rack. Serve and enjoy.
The muffins hold up well when in a container and placed into the refrigerator.
2 cups gluten free flour
1/2 cup tapioca flour
1 teaspoon xanthan gum - I add it even though my flour has it already
1 teaspoon baking soda - or substitute 1/4 teaspoon baking powder mixed with 1 teaspoon lemon juice
2 teaspoons ground cinnamon
`1/8 teaspoon salt
1/3 cup sugar
3/4 cups brown sugar
3/4 cups unsweetened applesauce
½ cup melted butter
1 cup milk - I used 2% but use whatever you like
1 teaspoon pure vanilla extract
1 banana - ripe
2 apples chopped
olive oil to spray muffin tins