Gluten-free apple muffins with candied walnuts and pecans

1. Preheat oven to 400 degrees. Grease a muffin pan with an oiled brush or a canola oil cooking spray.
In a small bowl, dredge the candied nuts with 1/2 tsp of cinnamon.
In a large bowl, mix (using a whisk) together all dry ingredients: brown rice flour, millet flour, tapioca flour/starch, baking powder, teaspoon salt, and 1/2 tsp ground cinnamon. In a smaller bowl, whisk together brown sugar, canola oil, and eggs. Once they are well combined, add agave, applesauce, and vanilla extract. Whisk well.
Add the whisked liquid ingredients to the dry ingredients. Mix to combine. Add the chopped apples and mix gently. Add 1/3 cup of the candied nuts and mix gently.
Pour the mixture into the greased muffin pan. Sprinkle with remaining 2 TB of the chopped candied nuts.
Bake for 20-22 minutes, until a toothpick comes out clean.
Let the muffins rest for a few minutes in the pan. After about 5-10 minutes, remove the muffins from the pan and let them cool completely on a wire rack.
These muffins are so moist and delicious. It’s got me thinking twice about my aversion to baking!

2. * It’s a very simple recipe. So don’t skip the candied nuts. It makes a difference in texture and taste.
** You shouldn’t need additional liquid. The batter should be plenty moist. But if feel that you need it, add little at a time. Remember, apple pieces also give out moisture once introduced to heat.