Nothing beats a fresh muffin on a lazy weekend morning. I created these today, and my oh my, they are delish!!
Before you think I am getting a bit carried away with prunes….let me explain the baking science behind using them. When cooking gluten free and egg free, you need to do things to help bind in place of eggs (banana, flax seed, chia seed, applesauce, prunes, etc). Prunes do this. It also adds lots of tender moisture without the fat so you you don’t have a crumbly, dry, “Oh lord get me a glass of water just to get this down!” baked good. No one wants a chalky texture..yuck! And any gluten free baker knows, it certainly DOES happen!! To keep them low-fat and tender, I used applesauce and prunes in this recipe, which also double as sweeteners!
You won’t be disappointed, these are great and full of fresh summer flavor!
Yield: 1 dozen large muffins
- 2 teaspoon vanilla
- 1 teaspoon lemon extract (optional, but it heightens the lemon flavor)
- Zest of one lemon (use a Microplane!)
- Squeeze of fresh lemon (helps with the loft when it interacts with the baking soda)
- 1½ cup applesauce (Costco sells Organic Tree Top now, 4 large jars)
- 3 oz pureed prunes (I used one jar of baby food)
- ¼ cup light olive oil (not extra virgin!) or other oil of choice
- 2 cup fresh or frozen raspberries (or any berry really)
- 1 cup brown rice flour
- ¾ cup teff flour (or oat, millet, more brown rice)
- ½ cup tapioca flour
- ½ cup palm sugar or other granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon guar gum
- (You can replace the gum and flours with 2 cup whole wheat pastry flour)
- 1 teaspoon salt
- Mix the wet ingredients together through the oil.
- Whisk in the sugar, soda, baking powder, salt, guar gum, and lemon juice.
- Whisk in all flours.
- Fold in raspberries. Should look like a typical muffin batter.
- Pour into greased muffin tin, and bake in a 375 degree oven for 18-22 minutes until muffin tops are just firm and set.