Delicious! Subbed 1/2 applesauce and 1/2 avocado oil for the vegetable oil. Subbed psyllium husk for the xanthum gum. Subbed almond flour for the brown rice flour. Subbed yogurt for the sour cream. Batter was not as thick as yours (apples were very moist) and they came out yummy! Thank you. 💕
Thank you for share this recipe! They were so good! I live in Mexico City and I substituted tapioca starch for arrowroot and xanthan gum for guar gum because was the only option and it worked.
Hey Veronica! For baking, I pretty much always use superfine almond flour (made with blanched almonds). ☺️ Also, if it helps, I usually buy the Kirkland bag of it at Costco because it’s a great price. Happy baking!
These muffins are so good I make them but recipe contain less ingredients vpleasw let me know name threetypes of flouresb Used in this recipe. The turn out is super
What a great recipe! 😍...Could you tell me what I could use instead of apple? Also, if I did' t add the sugar ( but keep the syrup) how would I adjust the dry ingredients?
Hey there! ☺️ You can use crushed pineapple instead of apple. Regarding the sugar, I’m not 100% sure how they would turn out if you removed the sugar, but typically sugar adds moisture so you wouldn’t need to add more dry ingredients. They are quite moist muffins anyway, so I would say try just leaving the sugar out without any other adjustments and see how it goes. I can’t guarantee the results, though, as I haven’t tried it. Happy baking!
I'm so happy to find your channel-! Sad that as an adult and I guess years of awful disordered eating. I developed wheat allergies and I'd like to know how and where to start this new way of eating-! I am allergic to nuts but surprisingly I'm able to have peanut. Is it always gluten free?
Made these yesterday. These muffins are great! Your video and printable recipe was one of the best I’ve ever watched. You kept me entertained too. Thank you. I’m a celiac for 7 years and have watched and wasted many dollars and recipes. Wondered if you have the nutritional info?
Hey! So happy you loved them. ☺️ I don’t have the nutritional info, but I’ve had some requests so this is something I’m looking to add in the future. In the meantime, what I recommend is inputting the recipe into something like My Fitness Pal or Lose It. You can put the amounts of all of the ingredients and how many servings (like 12 muffins), and it will show you the nutritional breakdown. I know it’s a bit more tedious, but it’s a work-around until I can get it added to my website. 😊 Thank you! 🙏🏻
Hi Sadrudin! All of my Free Lessons are on my website (www.glutenfreebakingcourses.com/free-lessons)! Just create a free account and click Free Lessons on the dashboard. There, you’ll have the video, recipe, and printable PDFs-as well as notes and substitutions. 😊 Happy baking! Robyn
The recipe uses tapioca starch, but you can use potato instead if you’re unable to have tapioca. Tapioca has a bit more elasticity to it so I find it binds everything together just a bit better, but potato should work perfectly fine as well. ☺️
