Gluten-Free Apple Muffins

gluten-free apple muffins

Gluten-free Apple Muffins

Gluten-Free Apple Muffins

Gluten-Free Apple Muffins are irresistibly delicious, even if you are not on a gluten-free diet. They are also grain-free. The use of almond and coconut flours (available at most grocery stores), add a nice flavor instead of using regular flour. The maple syrup along with the apples and nuts, all compliment each other. We use our Saigon Cinnamon in this recipe, and with most of our baking since it has the sweetest flavor of all the cinnamons.

Yield: 12 muffins (Uses tree nuts)

Ingredients
Muffins:
2 Cups Almond Flour
¼ Cup Coconut Flour
½ Teaspoon Sea Salt
½ Teaspoon Baking Soda
2 Teaspoons Baking Powder (Gluten-free if necessary)
4 Teaspoons Ground Vietnamese Saigon Cinnamon (gives the biggest cinnamon flavor)
½ Teaspoon Ground Nutmeg
½ Teaspoon Ground Ginger
3 Large Eggs
½ Cup Plain Greek Yogurt
⅔ Cup Honey
1 ½ Teaspoons Vanilla Extract
1 ½ Cups Peeled and Diced Apples (Use a firm apple like Gala or Granny Smith so it doesn’t get mushy while baking.)

Streusel:
¼ Cup Almond Flour
1 Teaspoon Coconut Flour
¾ Teaspoon Ground Vietnamese Saigon Cinnamon
1 Tablespoon Coconut Oil, (bring to room temperature
1 Tablespoon Maple Syrup
⅛ Teaspoon Sea Salt
⅓ Cup Pecans or Walnuts, chopped small

Directions:
Preheat the oven to 425 F. Place 12 paper muffin liners in a muffin tray.

Prepare the streusel topping first. In a small mixing bowl, combine the all the streusel ingredients, except the nuts. Combine well. Add the walnuts or pecans and stir again, folding them in.

In a medium mixing bowl, combine the dry muffins ingredients. In a second larger mixing bowl, combine the eggs, honey, vanilla, and yogurt. Add the dry mixture and fold in until everything is moist. Don’t over mix. Add the diced apples and gently fold in.

Ladle evenly, about ⅓ cup of batter into each muffin cup. Sprinkle the streusel on top of the muffins.

Bake at 425 F for 5 minutes. Lower the temperature to 350 F, then bake another 10 – 15 minutes, until a toothpick comes out clean. Remove from the oven, and let cool for 10 minutes before moving the muffins to a wire rack to further cool. If you have any left over (they are hard to resist), store in the refrigerator in a covered container.

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