Originally Posted by LaughingHyena
my kids love making these banana muffins http://www.catcancook.com/awesome-banana-muffin-recipe/
I use the same recipe for apple and cinnamon ones, just replacing the banana with a couple of home made apple sauce (just peeled apples cubed and cooked till soft) and a teaspoon of cinnamon.
I haven;t tried them with 100% whole wheat flour, I usually use part whole wheat and part plain depending on what I have in stock.
They look good...I will need to try them out. I have 'muffin-phobia'...my muffins never turn out very well. (soggy in the middle, or dry, or tasteless) I gave up on muffins years ago and make quick breads or cakes instead.
A friend of mine gave me this apple cranberry cake recipe but I haven't tried it yet:
Apple Cake Recipe with Cranberries
1 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup xylitol
1/2 cup grapeseed oil
1/2 cup applesauce
1/2 cup almond milk
1/4 teaspoon lemon juice
2 tablespoons raw honey
2 teaspoons vanilla
1 tsp molasses
3 cups chopped apples
1 cup fresh or frozen cranberries
Sprinkle of xylitol and cinnamon
Preheat oven to 350 degrees F.
Grease a 9X13 pan.
In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, xylitol. Set aside.
In a smaller bowl combine the wet ingredients: egg, grapeseed oil, applesauce, vanilla, almond milk, vinegar, honey, vanilla and molasses. Whisk till combined.
Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.
Add half the apples and cranberries and stir in (keep some for the top).
Scoop the batter into the prepared 9X13 pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.
Sprinkle lightly with xykitol and cinnamon.
Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center.