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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!
Find the inner strength to let the muffins cool and enjoy! Feel free to freeze these muffins for later. 🙂
Related: Gluten Free, Sugar Free Blueberry Muffins
Gluten Free Apple Cinnamon Muffins
MAKES 12 MUFFINS
Ingredients
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
Instructions
- In a mixing bowl beat the sugar, butter and eggs and until combined.
- In a separate bowl combine the dry ingredients.
- Add vanilla to the wet ingredients and mix.
- Add the coconut milk and flour mixture to the wet ingredients, alternating each.
- Fold in the apples.
- Fill muffin tins with liners or grease pans and fill each spot equally until batter is gone.
- *Optional* Sprinkle brown sugar on the tops of the muffins.
- Bake at 375 for 20 minutes.
Any recipes with apples are my fave, but this one looks extra yummy! Great post xo
Thank you, Jae!
Ive been on a huge cinnamon kick the last few months. These sound so great!
I love cinnamon 🙂 I hope these rank high in your cinnamon recipes!
These look like a really yummy grab and go breakfast. I agree with you and prefer apples to pumpkin as well 🙂
Thanks, Lianne! Team Apples all the way 😉
I do all GF baking so I’m definitely pinning this to bake for my next brunch!
You’re awesome! I hope you and your brunchers enjoy 🙂
These must taste wonderful when they are warm. Based on the ingredients, they are probably delicious and anyone would be happy to indulge even if they don’t need a gluten free diet.
They are extra delish when they are warm! And thank you Anne, that is such a great compliment.
These look and sound delicious!!! Definitely making these asap!!!
Would be honored if you would go vote for America / New York – Chloe here http://bit.ly/2hzEm42
Thank you Chloe! And I just voted, best of luck!!
These look so good!! And I think I actually have millet flour and tapioca flour in the pantry currently. Score!
Awesome, Jenn! Let me know how you like them if you make them 🙂