Gluten Free Applesauce Oat Muffins

For a healthy, high fiber breakfast treat, try these yummy muffins which are also dairy free.  You can make these with regular flour by substituting an equal amount of wheat flour and omitting the xanthan gum.

1 1/4 c. GF flour blend (I used 1 c. of my blend* plus 1/4 c. sorghum)
1 c. GF oats (I used Bob's Red Mill gluten free oats)
1/2 c. packed brown sugar
1 tsp. xanthan gum
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1 egg
1/2 c. unsweetened applesauce (I used a single serve cup of applesauce)
1/2 c. canola oil
1/2 c. vanilla sweetened almond milk (or other milk + a splash of vanilla)
1/2 c. dried cranberries or raisins, optional

In a large mixing bowl, combine first 8 ingredients.  Mix in egg, applesauce, oil, and almond milk.  Stir in cranberries, and divide into 12 greased muffin cups.

Bake 20 minutes at 375 degrees.

*Brenda's Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. potato starch
1/3 c. corn starch
1/3 c. tapioca starch/flour
1 T. potato flour
1 T. sweet rice flour

The last two flours are optional, but recommended for a texture that most resembles wheat flour.