Ingredients
Method
- Preheat oven to 350°F (180°C). Line a cupcake pan with 10 - 12 paper liners; set aside.
- In a large mixing bowl, whisk egg, sugar, oil, applesauce until combined.
- Add in the flour, baking powder, and baking soda, cinnamon, nutmeg and cloves and continue to whisk until combined.
- Fold in shredded apple.
- Scoop batter (about 1/4 cup) into your paper liners.
- Bake for 22-27 minutes or until the center is set.
- Remove from the oven and cool completely before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
- Don't overmix the batter: Mix just until the ingredients are combined to keep the muffins tender and prevent a tough texture.
- Use room temperature egg: A room temperature egg incorporates more evenly into the batter, leading to a smoother consistency.
- My first batch of gluten-free muffins came out a bit dry because I packed the flour too tightly. Always spoon and level your gluten-free flour blend for accuracy.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months and reheat gently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use room temperature egg: A room temperature egg incorporates more evenly into the batter, leading to a smoother consistency.
- My first batch of gluten-free muffins came out a bit dry because I packed the flour too tightly. Always spoon and level your gluten-free flour blend for accuracy.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months and reheat gently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.