Gluten-free Cinnamon Applesauce Muffins

This is a hybrid of two recipes I found online — one for cinnamon roll muffins, and another for applesauce muffins. I really just wanted to use up some applesauce, but the idea of plain applesauce muffins just didn’t appeal to me as much as this spiced-up version, with oats and walnuts.  They are good enough for dessert and wholesome enough to accompany breakfast.  Also, a great way to use up that jar of applesauce that’s been sitting in the fridge for too long.


Muffin Batter

  • 1 1/2 c. applesauce
  • 4 eggs
  • 3/4 c. sugar or equivalent alternative sweetner*
  • 1/3 c. grapeseed oil or coconut oil
  • 1 c. almond flour
  • 1/3 c. coconut flour
  • 1/2 c. gluten free oats
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • 1/2 c. chopped walnuts


  • 2 Tbsp. cinnamon
  • 2 Tbsp coconut oil
  • 2 tbsp agave plus 5-10 drops stevia


  1. Preheat your oven 325°.
  2. In a large bowl, combine the applesauce, eggs, sugar, vanilla and oil.
  3. In a smaller bowl, whisk together the flours,  salt, baking soda, baking powder, cinnamon and nutmeg.
  4. Add the dry ingredients and the nuts to the wet ingredients and stir just until moistened.
  5. Spoon the batter into the muffin tins.
  6. Drizzle small amount of topping onto muffins.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Enjoy!

Inspired by a combination of things I had on hand and the desire to create more family-friendly lentil dishes, this shepherds pie recipe took a flavorful turn, thanks to some great macrobiotic ingredients. Kombu adds so much flavor to anything, and Kuzu root is like corn starch with medicinal properties. I’m just learning how to incorporate these into everyday cooking and this was a great way to do it.

The truffles are something I’ve tried before and enjoy every time – so easy and quick to make when you get the urge for something sweet.


Vegetarian Shepherds Pie

Sauce: Ghee, leek, shallot, garlic, shiitake, herbamare seasoning, salt, kuzu root starch (forgot to add parsley)

Filling: french green lentils, haricot vert (french green beans), zucchini, peas, carrots (julienne) — steamed/sauteed with water and ghee

Topping: Boiled sweet potatoes, milk and a touch of salt, pureed/whipped in food processor

Mix filling with sauce and top with whipped sweet potatoes.  The sweet potatoes were so good, I licked the food processor clean, and the sauce for this is intensely flavorful.


Raw Truffles

8 or so dates, 1/3 cup cocoa powder, walnuts, hempseeds, vanilla and almond extract, salt

Process dates in food processor and add the rest slowly into food processor or by hand (whatever works best for you). Roll into balls and enjoy!