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  • 2 cups flour*
  • 1/2 cup tapioca flour (a binding agent)
  • 2 tablespoons ground flax seed
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon xanathan gum, arrowroot, or cornstarch (used for binding agent)
  • 1/2 teaspoon fine sea salt
  • 1 generous teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup orange juice (juice of 2 oranges)
  • 1/2 cup applesauce
  • 1/2 cup agave nectar or maple syrup
  • 1/3 cup grape seed oil, or oil of your choice
  • 3/4 cup combo chopped walnuts, pecans, pumpkin seeds, and sunflower seeds
  • 1/2 cup raisins or currants
  • 1 cup grated carrots or zucchini
  • 1 small apple, chopped


  1. Preheat oven to 350º. Line a 12 cup muffin pan with paper liners
  2. Mix dry ingredients in large bowl
  3. Mix wet ingredients in a medium bowl
  4. Whisk together wet and dry bowls, add fruits, nuts and grated veggies. Mix final ingredients with a wooden spoon being careful not to over mix.
  5. Bake 25 – 30 minutes. Cool on a wire rack.

Good to know

I like using one cup teff flour and one cup all purpose gluten free baking flour, both from Bob’s Red Mill, but use any combination of flour in your pantry such as whole wheat, teff, oat, etc.  Baking with one hundred percent whole wheat flour produces a dense bread.  If you bake with a 50 whole wheat / 50 all purpose wheat flour,  the bread will have an airier crust.  For oil free muffins replace 1/3 cup of oil for 1/3 cup applesauce. Ground flax seed or flax seed meal  replace the traditional 2 eggs. These muffins freeze well. Great for traveling and breakfast on the go!

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