So I had a big day Sunday. I peeled almost 30 apples, made 9 jars of quite yummy applesauce (plus some in the freezer), and managed to burn myself pretty nicely. Hey, you win some, you lose some, but the burn is another story.
So before that happened, I’m in my kitchen, big pot of apples cooking on one burner, huge canning kettle coming up to temperature on the other. Little Miss and her daddy are relaxing in the living room, and I think hmm, since I need to be in the kitchen anyway, let me use this time.
Rewinding for a moment, last weekend we visited my brother and sister-in-law upstate and we made a visit to the rather windy, but always lovely Schenectady Farmers Market. I’m kind of kicking myself for not buying more Pucker’s Gourmet pickles, but again, that’s another story.
So we stop to buy some bread and I nudge my husband and nod towards what is labeled as a “carrot apple oatmeal raisin” muffin. Another couple of nudges got me one, and we decided to share it the next morning. It was fluffy and beautiful, and quite yummy; not a combination I would have necessarily thought of. So for the past week I’ve had this flavor combination kicking around in my head.
Fast forward again to Sunday. In between stirring the apples, I shredded some carrots and diced an apple real small and well…threw things together. I made up the recipe off the top of my head based on what I know of baking (and had the forethought to write down what went into the bowl for in case they came good). And come good they did.
My muffins don’t have the beautiful golden domed top of the one we bought at the farmer’s market. But you know what they don’t have either? Gluten and dairy. The ingredients are actually quite simple, and the outcome was moist, yummy, just sweet enough muffins that peeled cleanly out of their wrappers.
I’m calling these Autumn Kitchen Sink Muffins. Are you familiar with the “kitchen sink” concept? That’s when everything goes in but the kitchen sink (my soups tend to be kitchen sink soups too). I could call these Gluten Free, Dairy Free Apple Carrot Oatmeal Chocolate Chip Raisin muffins, I suppose, but that seems like a mouthful.
The recipe is incredibly straightforward, but there is one point I will clarify. I happen to have recently bought oat bran, which is what I used here, but in the past I have simply thrown organic rolled oats into the food processor to grind them into oat bran. Because this recipe doesn’t rely on gluten free flour, you don’t get that odd taste and texture that it often gives baked goods. As you’ll see when you’re mixing, the ingredients distribute nice and evenly so each bite is consistent; you don’t get doughy bits and them random mouthfuls of just the mix ins.
Feel free to leave out the chocolate chips or raisins, or substitute in craisins or other dried fruit. A handful of rolled oats would add some extra chew.
Okay, enough talk. You got all the big points. They’re gluten free. They’re dairy free. They’re easy. And they make a very serviceable dessert or breakfast, because most of the sweetness is natural.
Autumn Kitchen Sink Muffin Recipe (gluten free and dairy free)
- 2 carrots, shredded and peeled
- 1 medium apple, peeled, cored and diced
- 1.5 tsp baking powder
- 1/4 cup sugar
- 1 cup oat flour
- 1/4 cup baking oil (I used avocado, because it’s what I had handy)
- 2 eggs
- Pinch of salt
- Healthy sprinkle of cinnamon
- Generous handful each of raisins and chocolate chips
- Sprinkle of ground chia/flax seeds and hemp seeds (totally optional, but I threw them in)
- Preheat oven to 400 degrees Fahrenheit. Grab a muffin tin and some liners.
- Peel and shred two medium carrots (I used a box grater), then peel, core and dice a medium sized apple into very small pieces, set in a bowl.
- Add sugar, baking powder, oat flour, salt, cinnamon and the ground seeds, if you’re using them. Mix it up so everything is evenly distributed.
- Add oil and stir in, followed by 2 eggs. Drop your mix ins on top (raisins and chocolate chips in this case) and stir until the mixture looks even.
- Spoon into waiting muffin liners, filling half to 3/4 of the way. These will puff up somewhat, but should not puff enough to overflow.
- Bake for about 20 minutes, or until a toothpick in the center of one comes up clean. Allow to cool slightly before removing to a wire rack, or to enjoy warm.
This recipe made 9 muffins, and any leftovers will last several days in the refrigerator.