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I love the summer heat, but the cool fall air is so refreshing. There is so much to do and see (and eat) in autumn. Apple picking (cue these Gluten Free Apple Cinnamon Muffins!), cider doughnuts, pumpkins, and postcard-worthy foliage at our fingertips. It is truly a remarkable season. If only it lasted longer before we must give in to winter.
I recently asked on an Instagram post if people were Team Apple or Team Pumpkin. It seems like “Pumpkin Spice” might as well be the name of a cult come September, but I must say I am definitely more Team Apple! However, I can still appreciate a solid pumpkin dessert, if you wanted to, you know, send over some samples of your baked goods… 😉
It was inevitable after picking juicy McIntosh apples (my favorite) that I was craving apple pie and all things sweet. I started with my Gluten Free Blueberry Muffin recipe and tweaked it from there. I changed the 1 cup of organic sugar to a 1/2 cup of organic sugar + a 1/2 cup of organic brown sugar, because we all know that brown sugar just goes hand-in-hand with apple and cinnamon.
These muffins are super easy to make and can be frozen to use for grab-and-go breakfasts or added to lunch bags.
Leave me a comment if you try them out and let me know what you think!
Gluten Free Apple Cinnamon Muffins – Girlinhealing.com
Makes 12 muffins
- 1 cup Bob’s Red Mill Tapioca Flour
- 1 cup Bob’s Red Mill Millet Flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 TBS cinnamon
- 1/2 cup organic sugar
- 1/3 cup organic brown sugar, plus some for topping
- 2 organic eggs
- 1 stick (1/2 cup) organic unsalted butter (or non-dairy butter replacement)
- 1 tsp vanilla
- 1/2 cup coconut milk (or milk of choice)
- 3 chopped & skinned apples
1. In a mixing bowl beat the sugar, butter and eggs and until combined.
2. In a separate bowl combine the dry ingredients.
3. Add vanilla to the wet ingredients and mix.
4. Add the coconut milk and flour mixture to the wet ingredients, alternating each.
5. Fold in the apples.
6. Fill muffin tins with liners or grease pans and fill each spot equally until batter is gone.
7. *Optional* Sprinkle brown sugar on the tops of the muffins.
8. Bake at 375 for 20 minutes.
Find the inner strength to let the muffins cool and enjoy! Feel free to freeze these muffins for later. 🙂