Apple Almond Butter Muffins

• 1-3/4 cup Quinoa Flour
• 3/4 cups Dark Brown Sugar
• 1 Tablespoon Baking Powder
• 2 teaspoons All Spice
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1 cup Milk
• 1 cup Scant, Almond Butter
• 2 whole Eggs
• 1 teaspoon Apple Cider Vinegar
• 1 whole Apple, Cored And Diced

1. Preheat oven to 350u0b0F and line 22 muffin wells with paper liners (almost 2 full muffin pans). In a large mixing bowl whisk the quinoa flour, dark brown sugar, baking powder, all-spice, salt and baking soda together to aerate them. In another bowl whisk the milk, almond butter, eggs and apple cider vinegar together until smooth. Pour the wet ingredients into the dry ingredients and whisk them all together just until a batter forms. Gently fold the apple into the batter with a spatula.
2. Use a 1/4 cup measure to scoop the batter into each lined muffin well. Get the muffin pans into the oven to bake for 20-25 minutes. Check that they are baked through with a toothpick. If inserted in the center of the muffin it should come out cleanly. Allow them to cool in the pan for a few minutes.
3. Let them finish cooling on a rack, then serve immediately! They will also keep for 2 days in an airtight container for an amazing and healthy snack any time of day. Enjoy!

quinoa flour, brown sugar, baking powder, all spice, ubc, ubc, milk, butter, eggs, apple cider vinegar, apple

Taken from tastykitchen.com/recipes/breads/apple-almond-butter-muffins-2/ (may not work)