Gluten Free Applesauce Muffins

I got a message from one of my very best friends that she would be in town in the morning. It's been almost 2 years since the last time I'd seen her and I was excited to catch up and let's face it, anytime I can have an adult conversation it's like Christmas. So last night before bed I made these sweet gluten free applesauce muffins with buckwheat, brown rice, and oatmeal flour. Hardy enough to fill my kiddos up before school and less mess for me to clean up on an already busy morning. They turned out so yummy and were all eaten in less than 10 minutes! 

It's easy to get in a rut with using the same grains for all your baking. Whether you're gluten intolerant or none of the above, it's important to eat a variety of different grains. F.Y.I. Buckwheat, despite what the name suggests isn't related to wheat at all and is naturally gluten free.

There are so many health benefits and nutrients found in the multitude of grains and seed flours. Although I don't wish a food allergy or Celiac disease on anyone I'm grateful that through this journey I've discovered all sorts of new ways to cook and new things to cook with. 
This recipe was adapted from my mom's recipe for whole wheat brown sugar muffins. Using coconut sugar in place of brown sugar still gives these muffins the rich sweetness, but coconut sugar is less refined and lower on the Glycemic index than cane sugar. Because it's less refined coconut sugar still maintains many of the natural vitamins and nutrients. If you're fresh out of coconut sugar then raw honey or pure maple syrup would do the trick too, but you'll need to use 1/4 cup less.

The muffins were a hit, breakfast was a breeze, and I had a great time visiting with my friend while our kids played. Well...sort of. It's never really easy to have a conversation with toddlers running around and a  teething baby, but it was good to see her anyway.

*Makes a dozen muffins.

Gluten Free Applesauce Muffins:
2/3 cup Organic Buckwheat Flour

2/3 cup brown rice flour

2/3 cup GF oatmeal (pulse in food processor until flour consistency) 

3/4 cup coconut sugar

1/2 tsp. sea salt

1/2 tsp. baking soda

1 tsp. unflavored gelatin

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup unsweetened applesauce

2 eggs, beaten

1 cup almond coconut milk (almond, coconut, rice, or organic dairy milk would all work)

1 tsp. vanilla extract

Start by preheating the oven to 400 degrees. Combine all the dry ingredients including the unflavored gelatin. Then add in the wet ingredients and mix until everything is blended together. Pour into muffin cups and bake for 20 minutes. Cool em' and eat em'! They're sturdy and store well so these would be great for a breakfast or snack on the go.



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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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