Blueberry Streusel Muffins

INGREDIENTS

Muffins: 

• 1 ½  cups gluten-free flour
• 2  teaspoons baking powder
• ½  teaspoon baking soda
• 2/3  cup non-dairy milk or organic milk (I used Almond milk)
• 1  teaspoon vanilla extract
• 1/3  cup of orange juice (can use pineapple or apple juice)
• 1/3  cup of organic applesauce
• ½  cup organic sugar
• 1  cup fresh blueberries (can use apple, strawberries, mixed berries)

Steusel Topping:

• 2  tablespoons organic brown sugar
• 1  tablespoon organic sugar
• 2  tablespoons gluten-free flour
• 2  tablespoons organic applesauce
• 3  tablespoons old-fashioned oats
• 1  teaspoon cinnamon 

DIRECTIONS:

1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray and set aside or line with muffin papers
2. In a large bowl, combine flour, baking powder and baking soda and set aside.
3. In a smaller bowl, mix milk, vanilla, juice, applesauce and sugar.
4. Pour wet ingredients into dry ingredients and stir until just combined.  Fold in blueberries (or other fruits).
5. In a small bowl, combine streusel ingredients with a fork until the topping is uniform and crumbly.
6. Spoon muffin batter into a prepared muffin tin, filling each cup 2/3 full.  Top each cup with 1 to 2 teaspoons of streusel topping until it's all used up.
7. Bake for 20 to 23 minutes, or until a toothpick inserted comes out clean.

NUTRITION INFORMATION PER SERVING:


173  calories
8  g total fat
1  g saturated fat
0  mg cholesterol
24  mg sodium
24  g carbohydrates
3  g fiber
3  g protein
 

Gluten-Free Apple Cinnamon Pancakes

Gluten-free Apple Cinnamon Pancakes

This makes 10 large pancakes.

INGREDIENTS:

• 1 ¾  cups of gluten-free flour
• ¼  cup organic sugar
• ¼  teaspoon salt 
• 1 ½  tablespoons baking powder
• 1  tablespoon ground cinnamon 
• 1 ½  cups non-dairy, organic milk
• 1  large, organic apple, peeled and roughly chopped (about 1 ½ cups)

TOPPINGS:

• maple syrup and vegan margarine (Earth Balance)

DIRECTIONS:

1. In a large bowl, whisk together flour, sugar, salt, baking powder and cinnamon.
2. Slowly add in milk, whisking just until batter is combined.  Gently fold in chopped apples.  Do not overmix.
3. Coat a large skillet or griddle with cooking spray and heat over medium heat.  Scoop 1/3 cup batter into pan and cook 3 to 4 minutes until pancake edges start to brown and bubbles start to form.  Flip and cook 2 to 3 minutes more.
4. Repeat with remaining batter.  Serve with maple syrup and margarine.

As for gluten-free flour, we uses Bob's Red Mill. You can find and get this flour at Costco (they have in bigger bag), Whole Foods Market, Sunflower Market... check your local grocery stores, Natural grocery stores (Traders Joes).

Bob's Red Mill Gluten-Free flour