Apple Cinnamon Muffins (gf + df)
Fall is my favorite season because fall means its time for pumpkin spice, chunky sweaters, crispness in the air, and of course apple picking! Apples are a classic fall favorite of mine, so I love to create new recipes with them. My latest creation is this apple muffin recipe. These muffins came out super moist and packed with apple flavor. I decided to use shredded apples rather than diced because it helps distribute the apple flavor evenly throughout each muffin and it creates a great texture.
This recipe is not only GF, but also dairy free and made with the most wholesome ingredients – perfect for breakfast, a snack, dessert, or literally any time of day.
The Secret GF
1 ½ cups GF flour blend
1 cup almond flour
1 ½ tsp xanthan gum (omit if your GF flour blend lists this as an ingredient)
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon
½ cup coconut oil, melted
⅔ cup agave
Optional toppings: coconut sugar, GF rolled oats
Preheat the oven to 350⁰F. Line a muffin tin with muffin wrappers.
In a medium mixing bowl, combine all dry ingredients (flours, xanthan gum, baking powder, baking soda, salt and cinnamon). Set aside.
In a large mixing bowl, whisk together the eggs, coconut oil, and agave.
Peel the apples and shred using a cheese grater. Add shredded apple to the large mixing bowl.
Add the dry ingredient mixture to the large mixing bowl and whisk until just combined.
Divide the batter in the muffin tin and sprinkle oats and coconut sugar on top of each muffin.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins rest in the tin until cool enough to handle. Transfer to a wire rack to finish cooling.