Apple Cinnamon Spice Gluten Free Muffins

From my Pumpkin Spice Muffins that my kids loved so well came this Apple Cinnamon Spice Muffin recipe.  I have to keep experimenting with the muffins because it is the one thing that my kids really get excited to eat.  When the muffins are in the oven they stand their and watch them bake and the second they come out of the oven they jump up on their step stool and start blowing on them to help them cool faster.  It is too cute to watch since they can barely blow air out of their mouth without spit coming out too.  Lovely thought I know but don’t worry I don’t let them get that close.  Once the muffins are slightly cooler they are ready to devour them and say over and over “MUFFIN, MUFFIN Momma!”  It makes me so happy to know they are enjoying a healthy snack with minimal grains, no refined sugars and minimal agave sweetener.
 

In this version I tried out a "new" flour for me, Teff flour.  This is an ancient Egyptian flour that has great nutritional value high in protein and fiber and tastes great!!  I don't know why we don't see it more in the US.  It is grown and cultivated in South Dakota and Idaho and you will see it  in the Bob's Red Mill section in most health food stores.  It can also be found in the German health food stores and is called Bio Teff-Mehl by Govinda's Naturkost.

I took a batch of these muffins to Italy with us to share with our friends and everyone LOVED them!  I think they are a keeper.

Ingredients:

• 1 cup almond flour
• 3/4 cup Teff flour
• 1 teaspoon baking soda (used Bob's Red Mill)
• 1/2 teaspoon cinnamon
• 2 tablespoons flaxseed meal
• 1 cup chopped figs, dates and or dried apricots
• 1/4 teaspoon cloves
• 1/8 teaspoon nutmeg
• Pinch of ginger
• 1/3 cup grapeseed oil
• 1/2 cup agave syrup
• 2 eggs
• 1 apple shredded about 1 cup or use applesauce
• 1/3 cup milk (used Almond milk)

Instructions:

1. Preheat oven to 350 degrees.  Prepare muffin tins with cupcake liners.
2. Mix together the flours, baking soda, cinnamon, flaxseed meal, cloves, nutmeg, and ginger.
3. Mix oil and agave syrup.  Add eggs one at a time.
4. Stir in apple.
5. Add the dry ingredients in two parts, alternating with the milk
6. Fold in chopped figs.
7. Spoon the batter into the muffin cups. (I used mini muffin cups for bite sized treats)
8. Bake for about 18 minutes.

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I apologize for the formatting on this post... sometimes this website has a mind of it's own.  No matter how many times you try to correct it always does something different.