Gluten-Free Mormon Muffins
A gluten-free adaptation of the classic Mormon Muffins, these are moist, fluffy, and loaded with nutritious ingredients like raisins, applesauce, and oats.
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- ½ cup almond flour
- ½ cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- 2 large eggs
- ½ cup raisins
- ¼ cup chopped walnuts (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup unsweetened almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, combine the oats, gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir well.
- In a separate bowl, whisk together the applesauce, honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the raisins and walnuts (if using).
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, sprinkle a pinch of brown sugar on top before baking.
- These muffins freeze beautifully; just store them in an airtight container for up to three months.