Apple · Breads and Batters · Dairy-free · Gluten Free · Muffins · 5 comments ·
Healthy Apple Cider Donut Muffins
These healthy apple cider donut muffins come from Sharon Lachendro of whattheforkfoodblog.com. They have all the fall spice flavor of apple cider donuts, just without the guilt. They are gluten-free, egg-free, dairy-free and naturally sweetened with honey.
Total time: 20 S
- 1 cup apple cider
- 3/4 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1/4 cup honey
- 1 tsp. xanthan gum
- 1 tbsp. baking powder
- 1/4 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 2 cups gluten-free all-purpose flour
- Serving Size: 2 mini muffins
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 280mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
- Preheat oven to 400°F degrees.
- Spray a mini muffin pan (that holds 24 mini muffins) with non-stick spray.
- Add the apple cider, applesauce, vanilla extract, and honey to a WildSide+ jar and secure lid.
- Blend on a Low speed until combined (about 10 seconds).
- Add the remaining ingredients to jar and secure lid.
- "Pulse" just until all ingredients are combined.
- Pour the batter evenly into the 24 mini muffin cups and bake for 10–12 minutes or until a toothpick comes out clean.
- Cool on a wire rack and serve hot or at room temperature.
Note: Try using our Gluten-Free Baking Mix or Sharon's All Purpose Gluten Free Flour if you don't have one of your own.
Add a cinnamon-sugar coating to the top to make it a bit sweeter.
If you're not looking for gluten-free, substitute all-purpose flour for the gluten-free flour and omit the xanthan gum.
To make in Fourside jar, follow the same instructions, however, to incorporate all the dry ingredients, you may need to stop blending and use a spoon or rubber scraper to finish mixing the dry ingredients. That way the batter at the bottom of the jar doesn't get over-mixed and the batter at the top of the jar doesn't get under-mixed.
I’ve happily had a blendtec for many years. Please tell me how to replace the recipe book that came with the product.
Special Thanks, Julie Warren
Xanthum gum is a hydrocolloid used for thickening and stabilizing. It also provides a nice "mouth feel," giving the impression that the recipe is higher in fat than it actually is. Xanthum gum can be purchased at many places — health food stores, Whole Foods, Bob’s Red Mills, Amazon.com, etc.
If you don’t want to use gluten-free flour, you can omit the xanthan gum and just use all-purpose flour. :)
Used to help gluten free flours to rise. Sold at most grocery stores. Bobs red mill is a company that sells it, but there are others.?
What is the purpose of the xanthan gum and where do I purchase it?
Leave a comment