Gluten-Free Whole Grain Snacks: Cinnamon Applesauce Muffins

I promised a few of my gluten-free patients that I'd post this delicious and healthy Cinnamon Applesauce Muffin recipe, adapted from a recipe I got from the owner of Cooqi while sampling her pancakes at the gluten-free tasting last weekend at Mississippi Market. The Cooqi Pancake Mix is made of healthy gluten-free whole grains, like buckwheat flour and brown rice flour, distinguishing it from most other gluten-free mixes, which tend to be full of refined flours that can cause health problems. This muffin is a good source of protein and fiber, making it an awesome breakfast or snack. I made a bunch of these muffins and put the ones we didn't eat right away into the freezer so we could have a healthy snack ready whenever we need it, (and so that I wouldn't eat them all at once). Next time I am going to add walnuts and use a maple syrup/blackstrap molasses combo instead of brown sugar, just to make it an even healthier snack.

Another gluten-free whole grain snack that is actually ready-made (in case you don't have time to make muffins) is Thuro Bread. I am in love with the gluten-free bars made from gluten-free oats, amaranth, and coconut flour. Delightful.


Cinnamon Applesauce Muffins
1.5 cups Cooqi Pancake Mix
.5 cup almond meal
2 Tbs ground flax
2 tsp cinnamon
2 cups unsweetened applesauce
.5 cup oil (I used half coconut oil and half organic butter)
1/2 cup brown sugar (could substitute 1/3 cup maple syrup...or perhaps 1/3 cup of maple syrup/black strap molasses combo)
2 eggs
1 tsp vanilla

Preheat oven to 350 degrees F. Grease or line muffin pans. Mix dry ingredients in a bowl. Combine wet ingredients until blended. Mix in dry ingredients until smooth. Scoop batter into muffin pans and bake for 15-20 minutes, until inserted toothpick comes out clean.