Gluten-Free Mana Muffins
Amazing and healthy gluten-free muffins – also lots of fiber! Great for gatherings and a delicious dessert to eat with coffee. Up to 15 Flavorful muffins with a cinnamon-citrus taste.
1 and 1 /2 cups all-purpose 'Ulu flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 Tbsp. butter, melted
2/3 cup sugar
1 egg, lightly beaten
1 tsp. pure vanilla extract
1 1/2 cup apple puree
1 cup orange or pineapple juice pulp (can substitute shredded carrots)
Preheat the oven to 350 degrees F. Grease a 12-15 cup muffin tin with non-stick cooking spray or with cup liners.
In a large bowl mix together flour, baking soda, cinnamon, and salt.
Make a small well in the center of the dry ingredients and add the butter, sugar, egg, vanilla, and applesauce.
Stir, mix together and combine, but don’t over mix.
Fold in the juice pulp (or shredded carrots) just until combined.
Divide batter evenly among the muffin tin(s). Bake for 18-20 minutes until a toothpick inserted in the center of the muffin comes out clean.
Remove to a wire rack to cool completely.
Keep muffins in an airtight container. Store for up to three days.
You can use oranges, pineapples, or shredded carrots for the juice pulp. You may also use unsweetened applesauce instead of making a puree.