Multi Grain Apple Muffins

By á-29897

I substituted the apple butter with pumpkin butter and they came out great. Next time I'll try these as written with the apple butter. Can't wait to try them!

Ingredients

• 2/3 cup sweet sorghum flour
• 2/3 cup almond meal
• 2/3 cup potato starch
• 1/3 cup steel cut oats
• 1/2 cup cornmeal
• 1 cup almond milk
• 1/4 cup sunflower oil
• 1/2 cup Turbinado sugar
• 1 cup apple butter
• 1 teaspoon pure vanilla extract
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon apple cider vinegar
• 1 small (1.5-2-ounce) dark chocolate bar, chopped, optional

Preparation

Step 1

Preheat oven to 375°F / 190°C with a rack positioned in the center. Line 16 standard muffin cups with paper liners, or lightly coat with non-stick cooking spray without paper liners, for 14 standard muffins.

In a large bowl, whisk together the sorghum flour, almond meal, potato starch, steel cut oats and cornmeal.

In a medium bowl, combine milk, oil, sugar, pear butter, vanilla, baking powder, baking soda, salt and apple cider vinegar.

Stir wet ingredients into dry. Fold in chocolate.

Fill the muffin cups 3/4 full. Bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. Transfer onto a wire rack to cool.