Gluten Free Butterscotch Chip Muffins

Gluten Free Butterscotch Chip Muffins

Gluten Free Butterscotch Chip Muffins

Gluten Free Butterscotch Chip Muffins
Adapted from: Gluten-Free Goddess

Yield: 12 muffins

  • 1 cup sorghum flour
  • 1/2 cup quinoa flour
  • 1/2 cup arrowroot flour
  • 1 cup rolled oats
  • 1-1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup organic coconut palm sugar (low-glycemic index) or brown sugar
  • 1 tsp cinnamon
  • 1 tbsp chia seeds or ground flax, mixed with 2 tbsps boiling water (let sit for 5 min before adding to batter)
  • 2 eggs
  • 3 tbsps pure maple syrup
  • 1/3 cup finely shredded apple (approx 1 apple)
  • 1/3 cup coconut oil, melted (or olive oil)
  • 1 tsp vanilla
  • 1 to 2 tbsps water
  • 2/3 cup butterscotch chips

Preheat oven to 350F

Combine dry ingredients: flours, oats, baking soda and powder, cinnamon, salt, sugar. In separate bowl, combine apple, oil, vanilla, and apple. Add wet to dry; gently fold in butterscotch chips. Add 1 to 2 tbsps of water, if necessary. Fill 12 lined or greased muffin cups. Bake for 20 to 30 minutes, until toothpick inserted in center comes out clean.

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