Apple Cinnamon Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

1 cup applesauce
1/3 cup greek yogurt
1 tsp vanilla
1 tsp ground cinnamon

1 tsp baking powder
1/2 tsp baking soda

2 eggs
1 1/2 cups gluten free flour blend
1/2 cup rolled oats
1 apple, chopped

Method

Preheat oven to 350 F.

In a large bowl, mix applesauce, greek yogurt, and vanilla.  Beat in the eggs and mix well until incorporated.  

Add in the gluten free flour, rolled oats, baking powder, baking soda, and cinnamon and mix for about 1 minute until well combined.  Stir in the chopped apple.  Batter should be of medium consistency.

Grease muffin tin with cooking spray or oil.  Fill muffin tins just over 1/2 full of batter.  Bake for 15 minutes and then test to see if they are done.  Bake for an additional 5 minutes or until fully cooked.  They are done when a toothpick comes out without any wet batter on it and tops are slightly brown.  Let muffins cool on a rack and then remove from muffin tins.

Peanut Butter Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 20 cookies

Ingredients

1/2 cup peanut butter
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 cup gluten free flour blend
1/2 cup oat flour

Method

Preheat oven to 375 F.

With an electric mixer, cream peanut butter and brown sugar on medium speed for about 30 seconds until fluffy.  Beat in the egg and mix for an additional minute until incorporated.  

Add in the gluten free flour, oat flour, baking powder, baking soda , and mix on medium-low speed for about 2 minutes until well combined.

Roll dough into 2-inch balls and place on the cookie sheet.  Using a fork, flatten balls by making crisscross marks on top. Bake for 8-10 minutes or until cookies turn slightly brown.  Cool cookies on a rack, and store in an airtight container or freeze.

Recipe adapted from http://www.fitsugar.com/Gluten-Free-Peanut-Butter-Cookies-31089480

Slimmed-Down Brownies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 16 squares

Ingredients

3/4 cup gluten free flour blend

1/2 cup cocoa, unsweetened

1/4 tsp salt

1/2 tsp baking powder
4 tbsp butter, room temperature

1/2 cup sugar
1 large egg

2 egg whites

1 tsp vanilla extract
1/2 cup greek yogurt 
21/4 cup chocolate chips, semisweet

Method

Preheat oven to 350 F (175 C).

Grease a 8-inch square baking pan with cooking spray or oil.

With an electric mixer, cream butter and sugar at medium speed for 2 to 3 minutes, or until combined. Add in the egg, egg whites, greek yogurt and vanilla extract.  Continue beating until incorporated.

Add in the gluten free flour, cocoa, baking powder, and salt, and mix gently on medium-low speed  until well combined.  The batter will be thick.  Stir in chocolate chips if desired.

With a spatula, spread mixture evenly in pan and bake for 25 to 30 minutes, or until a toothpick inserted in center of pan comes out dry.  Cool on rack before removing from pan and slicing into 16 squares. 

Recipe adapted from http://www.fitsugar.com/Slimmed-Down-Brownie-Recipe-1880765

French Vanilla Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-14 cupcakes

Ingredients

For The Vanilla Cupcakes:

1/2 cup granulated sugar
1 tbsp french vanilla cappuccino mix
1 1/2 cups gluten free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
2 large eggs, room temperature
1/2 cup greek yogurt 
1 Tbsp. vanilla extract
2/3 cup milk or almond milk

For The Vanilla Buttercream Frosting:

1 cup butter, softened
4 cups powdered sugar
1 tbsp vanilla extract
3-4 tbsp milk or almond milk 

Method

To Make The Cupcakes:

Preheat oven to 350 F (175 C).

Add granulated sugar and butter to the bowl of a stand mixer, and beat on medium speed for about 30 seconds until blended. Add in the eggs, greek yogurt and vanilla extract and beat for an additional 1 minute until smooth.

Add in the gluten free flour, french vanilla mix, baking powder, baking soda and salt, and mix on medium-low speed for about 2 minutes until well combined.

Slowly add milk and mix on low speed until just combined. The batter will be of medium consistency.

Fill cupcake liners just over 1/2 full. Bake for 15 minutes and then test to see if they are done. Bake for up to an additional 5 minutes until fully cooked. They are done when a toothpick comes out without wet batter stuck to it and the tops are light golden brown. Remove and let cool on a cooling rack. Once the cupcakes have reached room temperature, frost with the Vanilla Buttercream Frosting (recipe below).

To Make The Buttercream Frosting:

Add the butter to the bowl of a stand mixer and beat for 1 minute on medium speed until smooth. Add the powdered sugar, vanilla extract, about 2 Tbsp. milk and reduce speed to low for a minute. Then increase speed to medium high and beat for an additional minute until smooth. Add an extra tablespoon or two of the milk if you need a thinner frosting.  Add food colouring to the frosting if desired.