Recipe for Health: Simple Gluten Free Muffins

My gluten free baking adventures have lead me to a tasty, super simple, versatile muffin recipe! Gluten free baked goods can often be dry and heavy. With some experimenting, I've finally found the right combination of ingredients to make this one a yummy crowd pleaser. The versatility of this recipe makes it easy to add your favorites and customize it to your liking. Choose from the add-ins, or create your own! I recently made a batch of cinnamon raisin and the house smelled amazing...

Gluten Free Muffins
2 C gluten free all purpose flour (I used Trader Joe's brand)
1 t baking soda
1 1/2 t xanthan gum
1/8 t salt
1/2 C coconut oil
1/2 C honey
1/2 C non-dairy milk (I used unsweetened almond milk)
2 eggs
1 C applesauce
1 t vanilla

***Options for add-ins:
1 t cinnamon
1 C chopped, peeled apples
1 C dried fruit (I've used raisins and gogi berries in two separate batches; both were delicious)
1/2 C nuts
1 C blueberries (I used fresh for one batch - YUM)

Directions:  Preheat oven to 350 degrees and line muffin tin with paper muffin liners. Combine flour, baking soda, xanthan gum and salt in a large mixing bowl. In a large microwaveable bowl, combine oil and honey and microwave for 30 seconds, or until oil is melted and the two are very runny. Beat into this mixture the milk, eggs, applesauce and vanilla until combined and smooth (do quickly, as the coconut oil returns to a solid at room temperature). Add to the dry ingredients and stir until batter is smooth. Choose your add-ins and mix them in here. Pour into prepared tins. Bake for 15-20 minutes, or until golden brown on top and springy to the touch. Cool and store in airtight container in the fridge or freezer. Makes 15-18 muffins.