1 ½cupsgluten free all-purpose flour with xanthan gum
1cupquick-cooking oatsgluten free
1tablespoonbaking powdergluten free
1teaspooncinnamon
¼ teaspoonnutmeg
¼teaspoonsalt
1cupalmond milk
1egglarge
¼cupolive oil
¼cupmaple syrup
1teaspoonvanilla extract
1large applepeeled and diced
6datespitted and chopped
½cupcranberries
½cuptoasted walnutschopped
Instructions
Preheat oven to 375°
Line a twelve cup muffin pan with paper liners, or use cooking spray.
In a large bowl combine the flour, oats, baking powder, cinnamon, nutmeg and salt.
In a smaller bowl, whisk together the milk, egg, olive oil, maple syrup and vanilla.
Add the milk mixture to the flour mixture
Add the apple, dates, cranberries and walnuts
Stir just until dry ingredients are moistened
Spoon into prepared muffin pan cups
Bake in the centre of the oven for 20 minutes
Cool in the pan for five minutes before transferring the muffins to a rack to cool completely
Store at room temperature in an airtight container for up to 2 days
Notes
Omit the walnuts if anyone has a tree nut allergyIf gluten is not a problem for you, use a 1:1 ratio all purpose flour.Your gluten free flour blend should contain xanthan gum. If it doesn't you can add ¼ teaspoon per cup of flour.If you are baking at a high altitude, stir a tablespoon of lemon juice or apple cider vinegar into the milk and let it stand for 2-5 minutes.Always use the Muffin Method outlined above, mixing the wet ingredients separately from the dry ingredients.Don't over mix. (This can't be overemphasized)Combine the wet and dry ingredients right before baking. (Don't make the batter ahead of time).Line the muffin pan with paper liners. Lining the pan eliminates the need for greasing, ensures that the baked muffins will not stick, makes cleanup easier, and extends the life of your pans. For evenly sized muffins, use an ice cream scoop to fill the muffin pans.Allow the muffins to cool in the pan for 5 minutes before transferring them to a rack to cool completely.Most ovens are hotter towards the back, so it can be helpful to rotate your pan halfway through the baking time to ensure even baking.To freeze muffins, allow them to cool completely, then freeze them on a tray until firm. Transfer to a freezer-safe airtight container and freeze for up to a month. Alternatively, individually wrap each muffin before freezing.