Gluten Free Muffins: Genie's Sunflower Seeds Muffin

When I was first diagnosed with Celiac Disease I was only able to eat plain foods that were dairy free, sugar free and of course gluten free. At the time I didn't know where to find gluten free recipes that met all these requirements so I came up with a muffin recipe made from ingredients that my poor abused digestive system could tolerate. It took several variations before I created a muffin that was easy to make, easy on the digestive system, low in carbs, moist, and taste good.

This muffin does brown better in a metal muffin pan rather than in a silicon pan. I didn't add baking powder because my sensitive stomach couldn't handle it at the time. I used sunflower seeds because that is what I had at the moment, but I believe that pecans would be a good substitute for the sunflower seeds. Next time I make them I'm thinking of adding mini chocolate chips to the mixture, I'm sure that can only make them better.

Genie's Sunflower Seeds Muffin
1 cup applesauce
½ cup agave
2 cups almond flour
2 eggs
¼ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon cinnamon
½ cup sunflower seeds

Preheat the oven to 350 degrees Fahrenheit
Pour the applesauce into a medium sized mixing bowl.
Add the agave and stir until smooth.
Add 2 cups of flour slowly while using a mixer on a medium speed.
Add the eggs and mix until smooth
Add the spices and stir until they are thoroughly blended together.
Finally fold the sunflower seeds into the mixture.
Pour into a muffin pan filling each section 3/4ths full because this recipe has nothing to make it rise.
Bake for 15-20 minutes until done.

This recipe makes 12 regular sized muffins.