Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free) - cooking recipe

Ingredients

Dry Ingredients
2 1/3 cups spelt flour (I use Bob's Red Mill)
1/3 cup sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup sugar)
1/2 cup potato starch
4 4 teaspoons tapioca starch or 4 teaspoons commercial egg substitute
4 teaspoons cinnamon
2 teaspoons soy lecithin, powder . (I use Bob's Red Mill, NOTE ( If you are allergic to soy, substitute 2 tsp of oil for this ingredient)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (I use Bob's Red Mill)
Wet Ingredients
2/3 cup coconut oil (I use Tropical Traditions and sometimes use 1/3 cup coconut oil and 1/3 cup coconut creme for added)
1/2 cup apple juice
1/2 cup applesauce
1/4 cup water
1/4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes)
1 teaspoon vanilla extract
1 cup apple, diced small

Preparation

Preheat oven to 350\u00b0F.
Sift dry ingredients together. (This is important since the soy lecithin can clump).
Whiz wet ingredients in the food processor until combined, alternatively, use a stand mixer with whisk attachment.
Tip the sifted dry ingredients into the food processor or mixer bowl(switch to paddle attachment) and pulse or mix for a few seconds until just (really, just) combined.
Add apples and mix again until just combined. (Mixing too long will make these tender muffins a bit dense). The batter shouldn't be stiff, but definitely is not a wet batter.
Spoon batter into foil muffin liners; will make 24 mini muffins or 12 regular size muffins. (If using a muffin tin, grease it lightly first).
Bake mini muffins for 22-25 minutes, and regular muffins for 35-38 minutes.
If you used a muffin pan, let the muffins cool for a few minutes in the pan before tipping them out onto a wire cooling rack. Muffins made in the foil liners can be transferred to a rack right away.
Enjoy!