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Recipe for Gluten-Free Apple Muffins

September 24, 2012

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Eating gluten-free has become increasingly common, due to growing awareness about allergies, food intolerance, and anti-inflammatory diets. If you only want to eat lean proteins, fruits, and vegetables, selecting gluten-free options is easy, but when it comes to baking, it’s necessary to learn about a few alternative ingredients. 

Integrative Nutrition graduate Jayda Siggers combines gluten-free flours, flaxseed meal and chia seeds to create this healthy, allergy-free muffin. Enjoy it warm out of the oven, or on-the-go for breakfast or a snack! 

Chia Apple Carrot Muffins

Vegan, gluten-free, nut free 


  • 1 cup buckwheat flour
  • ¾ cup black bean flour
  • ¼ cup quinoa flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • 4 teaspoons flaxseed meal
  • 1 tablespoon vanilla
  • ¼ cup chia seeds
  • 2 apples, cut into pieces
  • 1 cup carrots, cut into pieces
  • ¼ cup maple syrup
  • ½ cup coconut milk


  1. Preheat oven to 350 F.
  2. Lightly grease a muffin tray (if not using silicon).
  3. In a bowl, whisk together all dry ingredients and set aside.
  4. In a blender (or using an immersion blender), puree apples (with skins), carrots, vanilla, maple syrup and coconut milk.
  5. Fold wet ingredients into dry ingredients.
  6. Spoon the batter into muffin trays.
  7. Bake for 20 minutes.
  8. Allow muffins to cool before storing.
  9. Store in the refrigerator for up to 3 days, or freeze for long-term storage. 

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