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My new favourite breakfast muffin …

Smooth and satisfying, these muffins are a fabulous combination of healthful and delicious ingredients for the gluten-free and gluten-loving alike. 

The original recipe calls for both millet and quinoa flour, but quinoa flour is a great stand alone flour in muffins and loaves, so there’s no reason to muck around with more than one flour here.  I also swapped out tahini paste for almond butter since apples, oats and almonds are such a classic breakfast pairing. Cream of tartar and baking soda instead of baking powder ensure that your muffins remain gluten-free without relying on the guarantee of a baking powder manufacturer.

I’ve been enjoying McIntosh apples fresh from the Annapolis Valley in Nova Scotia, and recommend using the most flavourful apples you can get your hands on!  

oatmeal & apple muffins (approximately 8 muffins)
adapted from La Tartine Gourmande by Beatrice Peltre
2 large eggs
1/2 cup packed brown sugar
2 Tbsp almond butter (chunky)
2 Tbsp butter (softened)
1 tsp pure vanilla extract
3/4 cup quinoa flour
1/2 cup rolled oats, and extra for topping
1/4 tsp salt
1/2 tsp cream of tartar
3/4 tsp baking soda
2 medium apples (grated)
Cream together brown sugar and eggs in a medium mixing bowl.
Add the almond butter, softened butter, and vanilla.  Mix well.
In a smaller mixing bowl, combine the quinoa flour, rolled oats, salt, cream of tartar and baking soda.
Combine wet and dry ingredients, and mix until just combined.
Add the grated apple and stir. 
Pour batter evenly into lightly greased muffin tins and sprinkle tops with rolled oats. 
Bake at 350 degrees for approximately 20 minutes.