Gluten Free Cinnamon Apple Muffins
These gluten free and dairy free Cinnamon Apple Muffins are a great way to embrace fall flavors! They are lightly sweetened and packed with apple flavor.
Servings 12 muffins
Ingredients
- 2 cups grated apple (peeling them is optional) *about 2-3 apples
- 1 ½ cups 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 2 eggs
- ¼ cup olive oil*
- ½ cup applesauce**
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract
Topping (optional)
- 1 tablespoon coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350F. Line a muffin pan with muffin liners.
- Peel apples if desired then chop and grate the apple (see FAQ above for easiest way to do this). Place shredded apple in a paper towel or cheesecloth and gently squeeze once to remove just a little bit of the moisture. Don’t overdo it and don’t squeeze all the liquid out. Set aside.
- Sift all dry ingredients together in a bowl (flours, baking soda, salt, cinnamon).
- Combine all wet ingredients together in a separate bowl (eggs, oil, applesauce, maple syrup) and beat until smooth with an electric mixer or stand mixer.
- Add dry ingredients to the wet ingredients and combine on low (with paddle attachment if available) until there are a few flour streaks left.
- Fold in the shredded apple.
- Divide batter evenly among muffin tin. you should get 12 muffins. Sprinkle the tops with cinnamon sugar mixture if desired.
- Bake for 23-27 minutes, until a toothpick just comes out clean. Start checking at 23 minutes and don’t over bake!
- Let cool for 10 minutes in the pan then remove muffins to a wire rack to finish cooling.
Notes
*melted coconut oil also works
**if you are a huge cinnamon fan, you can use cinnamon applesauce