Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)

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Ingredients for 12 servings

1/2 cup potato starch

1/2 teaspoon salt

4 teaspoons potato starch or tapioca starch or commercial egg substitute

2 1/3 cups spelt flour (I use Bob's Red Mill)

1/2 cup applesauce

4 teaspoons cinnamon

2 teaspoons baking powder

1/4 cup water

1 teaspoon vanilla extract

1/2 teaspoon xanthan gum (I use Bob's Red Mill)

1 cup apple , diced small

1 teaspoon baking soda

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)

Wet Ingredients

Dry Ingredients

1/2 cup apple juice

1/4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes)

1/3 cup sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup sugar)

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)

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