Today I’m going to show you how make easy delicious gluten free apple cinnamon muffins.

Here is another recipe to add to your “apple cinnamon” themed baking. It’s been fun playing around with this flavor combination and try some new things.

I love adding fruits and vegetables to my muffins and serving them to my kiddos. Especially since getting them to eat vegetables can be a challenge.

Muffins are a great after school or lunchbox treat paired with some protein of choice. Pumpkin and zucchini muffins are two other favorites in our home.

I am not really an apple connoisseur so I don’t tell you what apples to bake with specifically. I tend to use honey crisp, Jonathan or Granny Smith. You can be the judge of what you think would be best.

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My Ingredients

I used King Arthur’s gluten free all purpose flour to make these muffins. I can’t believe I have actually found a flour that had been consistent in most of my recipes. It’s been amazing. Coming up with new things is not intimidating anymore and recipe testing takes less time.

I added some Authentic Foods brand Sorghum flour to this recipe so it would have more of a muffin texture rather than a cupcake.

This recipe is pretty cut and dry (just the recipe not the muffin, they are super moist). I always suggest making my recipes as they are written but if you want to use real egg, you will need 1 egg.

I only use organic cane sugar in all of my baking and or organic brown sugar. Nothing refined. I haven’t had much luck with sugar alternatives giving me the flavor I desire. So we eat less but it tastes better, know what I mean?

My Method

You can make these muffins two ways, with a crumble topping or without. The instructions in the recipe below give you all the details on how to make them with a crumble toppling. If you choose to just make a regular muffin you will want to reduce your cooking temperature to 325 and cook the muffins for 22-25 minutes. Everything else stays the same.

If you choose to make the crumble topping you will mix up the topping before you put the muffind in the oven to bake. They will have a crunchy candy like topping and that is why we bake them at a higher temperature than regular muffins.

You’ll do half of the mixing with a mixer and the remaining with a spatula. I shredded my apples in the food processor which saved me a ton of time.

Take a “look over” my shoulder to see how to make these muffins

Be sure to post your pictures in the stay gluten free community (it’s FREE to join, click here) so that I can see your results. I love getting your feedback.

Thanks for coming along on the apple cinnamon ride these past few weeks it’s been really fun!

Until Next Time!

You saw the post gluten free apple cinnamon muffins here at Stayglutenfree.com.

Gluten Free Apple Cinnamon Muffins

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast, Sweet Treats

Servings 12 Muffins

Ingredients

  

Muffins

• 170g 1 cup King Arthur's All Purpose Gluten Free Flour
• 70g 1/2 cup Sorghum flour
• 90g 1/2 cup Organic cane sugar
• 90g 1/2 cup Organic packed light brown sugar
• 2 tsp baking powder
• 2 tsp Ground cinnamon
• 1 tsp Apple pie spice
• 1/2 tsp Xantham gum
• 1/2 tsp salt
• 1/3 cup Canola or melted coconut oil
• 1/2 cup So Delcious Coconut milk room temperature
• 1 tbsp Bob's Red MIll Egg Replacer
• 2 tbsp Warm water
• 2 apples peeled, cored and grated in food processor about 1 cup
• 1/4 Cup Cold water

Topping

• 1/4 cup Organic cane sugar
• 2 tbsp King Arthur's All Purpose Gluten Free Flour
• 2 tbsp Earth Balance butter sticks melted
• 1 tsp Ground cinnamon

Instructions

 

• Preheat oven to 400 degrees and add liners to muffin pan.
• In a medium bowl whisk together flours, sugars, baking powder, cinnamon, apple pie spice, xanthan and salt. Set aside.
• In small bowl add egg replacer and warm water. Stir and let sit for one minute to thicken.
• In stand mixer bowl (paddle or whisk attachment is ok), mix oil, egg replacer, and milk. Mix until combined for 1-2 minutes. It will look a little frothy.
• Remove bowl from stand mixer and add dry mix, shredded apples and water. Use a spatula to mix this into a batter.
• Divide and fill each muffin cup evenly.
• In small bowl mix up the topping ingredients and sprinkle it on top of each muffin before baking.
• Bake muffins for 15-20 minutes. Mine took about 17 minutes.
• Let them cool. Serve and enjoy!

Notes

Keyword Gluten free, muffins