Gluten Free Berry Muffins


Nonstick cooking spray

1½ cups all-purpose GF flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon ground nutmeg

2 eggs, lightly beaten

¾ cup unsweetened applesauce

¼ cup agave syrup

1½ teaspoons vanilla

1 cup fresh raspberries and/or halved strawberries

3 ounces 70% to 80% dark chocolate (chopped)

⅓ cup chopped walnuts


Preheat oven to 350°F. Coat twelve cup muffin tin with cooking spray. In a large bowl stir together the GF flour, cinnamon, baking powder, baking soda and nutmeg. Make a well in center of flour mixture.

In a small bowl combine eggs, applesauce, agave syrup and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in berries, chocolate and walnuts. Spoon batter into the prepared muffin cups, filling each three-fourths full.

Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack.