Notes: For the gluten-free flour, use as follows: 1 cup (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Many store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
Whole wheat pastry flour,
white whole wheat flour, or all-purpose flour may be substituted for the regular whole wheat flour.
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too. I buy mine online
here because that’s the cheapest price I’ve found. If you prefer not to use the vanilla stevia, then substitute ½ cup (120mL) of
pure maple syrup,
honey or
agave. If using this substitution, reduce the milk to 6 tablespoons (90mL).
Any milk may be substituted for the nonfat milk.
I use Fuji apples because they’re naturally sweet and have a great texture for baking. It’s
extremely important to cut the apples to be no larger than mini chocolate chips! This is because (a) larger chunks cause your muffins to bake unevenly and (b) larger chunks also don’t fully bake and stay pretty crunchy and raw.
This recipe will also make 12 standard-sized muffins, if you prefer. Bake at 350°F for 20-23 minutes or until the tops feel firm and a toothpick inserted into the center comes out clean.
{gluten-free, clean eating, low fat}