Ingredients

The following ingredients have 12 Servings
  • 1 cup unsweetened apple sauce
  • 1/2 cup olive oil (or avocado oil)
  • 2 large eggs
  • 1 teaspoon grated lemon zest
  • ½ teaspoon vanilla extract
  • 1 3/4 cup gluten-free flour
  • 1/4 cup tapioca flour
  • ⅔ cup coconut sugar (or organic sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries

Instruction

  • Preheat the oven to 400 degrees F. Line a muffin tin with paper liners and spray with cooking spray or spray a silicone muffin pan cooking spray (no liners needed on silicone baking pans).
  • In a small bowl, whisk together the apple sauce, oil, eggs, lemon zest, and vanilla until blended and no separated egg white from yolk visible.
  • In a large bowl, combine the flours, sugar, baking powder and salt. Combine well.
  • Pour the wet/egg mixture into the dry mixture and combine until moistened. Carefully fold in blueberries, making sure they do not break.
  • Scoop the batter into 12 muffin cups which will go about until they are full. Add about 3-4 fresh blueberries to the tops of each muffin. Bake for 18-20 minutes until golden on top and a toothpick inserted comes out clean. Remove muffins from a metal pan right away and transfer to a cooling rack to cool. If using a silicone pan, let cool 5 minutes before transferring to a cooling rack.