Applesauce Nut Muffins with Honey – Gluten-Free
For an easy-to-make, easy-to-eat bread, muffins are among the best, and this recipe for gluten-free applesauce nut muffins is also dairy-free and low in refined sugars.
I made these muffins for my gluten-free diet and was surprised by how much my gluten-loving husband liked them. He enjoyed the sweet flavor of the honey and applesauce and the texture of the muffin with its dried fruit, nuts and whole grain rice flour.
These muffins are good for breakfast, they pack well for lunch, they keep well and they are as good plain as with butter or jam or cream cheese.
Dry Ingredients in a Mixing Bowl and Wet Ingredients in a Measuring Pitcher
Filling the Muffin Tin for these Gluten-Free Applesauce Nut Muffins
Gluten-Free and Hot from the Oven
- 1/4 Cup Oil
- 1/4 Cup Honey, or twice as much sugar
- 1/4 Cup Applesauce
- 1/4 Cup Water
- 1/2 Large Egg
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder, gluten-free, like Rumsford
- 3/4 Cup Brown Rice Flour (120 grams), or your favorite GF mix (if your mix has xanthan gum in it, omit the gum below)
- 1/2 Teaspoon Xanthan Gum
- 1/2 Teaspoon Cinnamon, ground
- 1/2 Teaspoon Ginger, ground
- 1/4 Cup Nuts (Walnuts, Pecans or Almonds), chopped, or Sunflower seeds
- 1/4 Cup Raisins, Currants, Dried Cranberries or Chopped Dried Apricots
Preheat oven to 350 degrees F.
Grease your muffin pan cups.
Combine the dry ingredients in a mixing bowl and whisk to mix thoroughly. (Or you can put it into a container with a lid and shake until well-mixed.)
Chop the nuts.
Measure the oil, honey, applesauce, water and egg into a bowl. I use a 2-cup measuring pitcher so that I can just add the next ingredient by the markings.
Beat the oil and honey mixture together.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Quickly stir with a fork until just mixed, scraping bowl often.
Stir in the nuts and raisins.
Spoon into greased muffin cups. The batter should be thick enough that you can use a narrow spatula to do this.
Bake at 350 degrees F. for about 20-25 minutes, or until done in center.
Cool on a rack.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free and refined sugar-free. It is a wheat-free recipe, suitable for a wheat-free diet.