Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)

Ingredients

Dry Ingredients

• 2 1/3 cups spelt flour (I use Bob's Red Mill)
• 1/3 cup sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup sugar)
• 1/2 cup potato starch
• 4 teaspoons potato starch or tapioca starch or commercial egg substitute
• 4 teaspoons cinnamon
• 2 teaspoons soy lecithin, powder . (I use Bob's Red Mill, NOTE ( If you are allergic to soy, substitute 2 tsp of oil for this ingredient)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum (I use Bob's Red Mill)

Wet Ingredients

• 2/3 cup coconut oil (I use Tropical Traditions and sometimes use 1/3 cup coconut oil and 1/3 cup coconut creme for added)
• 1/2 cup apple juice
• 1/2 cup applesauce
• 1/4 cup water
• 1/4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes)
• 1 teaspoon vanilla extract
• 1 cup apple, diced small

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Sift dry ingredients together. (This is important since the soy lecithin can clump).

3. 3

   Whiz wet ingredients in the food processor until combined, alternatively, use a stand mixer with whisk attachment.

4. 4

   Tip the sifted dry ingredients into the food processor or mixer bowl(switch to paddle attachment) and pulse or mix for a few seconds until just (really, just) combined.

5. 5

   Add apples and mix again until just combined. (Mixing too long will make these tender muffins a bit dense). The batter shouldn't be stiff, but definitely is not a wet batter.

6. 6

   Spoon batter into foil muffin liners; will make 24 mini muffins or 12 regular size muffins. (If using a muffin tin, grease it lightly first).

7. 7

   Bake mini muffins for 22-25 minutes, and regular muffins for 35-38 minutes.

8. 8

   If you used a muffin pan, let the muffins cool for a few minutes in the pan before tipping them out onto a wire cooling rack. Muffins made in the foil liners can be transferred to a rack right away.

9. 9

   Enjoy!