Gluten Free Spiced Apple Muffin
Fall is Vata Dosha Season~ Eat to keep vata dosha in balance.
Vata Dosha Pacifying, Good For Pitta Dosha, Good For Kapha Dosha in small amounts.
Apples, Apples, Apples….one of my favorite fruits of the fall. I’m having fun trying the wide variety of apples available at the farmer’s market. In Central Ohio, Hirsch Fruit Farm offer several varieties and this week I bought two big bags of Cortland and Honeycrisp apples.
I enjoy biting into a nice crisp apple but as the weather gets cooler, I like to eat cooked apples. Fall is the season of vata dosha where the qualities of cold, rough, and dry are dominant. During this season, I try to keep my vata dosha in balance by eating cooked vegetables and fruit along with eating foods that are warming. This recipe hits the spot and one my family enjoys. I hope your family enjoys it too.
Gluten Free Spiced Apple Muffins
Bake at 350 deg F for 18-20 minutes . Makes about 14 cupcakes.
Dry Ingredients:
1 cup Brown Rice Flour Mix by Trader Joe (contains tapioca flour)
¾ cup Millet Flour
¼ cup Flax meal
2/3 cup coconut sugar or sucanet
1 Tbs baking powder
1tsp baking soda
2 tsp cinnamon, ground
1tsp cardamom, ground
1 tsp fresh grated ginger
Wet Ingredients:
2 tsp vanilla extract
2 eggs *
½ cup olive oil or coconut oil
½ cup plus 1 TBS water
1 cup finely chopped apple with skin on
- Mix all the dry ingredients in a medium size bowl; set aside.
- Mix all the wet ingredients in a large bowl except the apples.
- Add the dry ingredients into the large bowl containing the wet ingredients. Mix thoroughly.
- Add the cup of finely chopped apples and mix completely.
- Fill regular sized muffin tins lined with waxed baking cups 2/3 full.
- Bake at 375 F for 18-20 minutes.
Cool and enjoy!
*If you want a vegan version, replace eggs by using extra flax meal and water. For each egg, replace with 1 Tbs flax meal mixed in 3 Tbs of water. Let mixture set in refrigerator for 15 min before using it.
