Gluten Free Apple Muffins

Learn how to make these delicious spice infused apple muffins with a crumbly streusel. They are grain free courtesy of the cassava flour, very easy to make and are a perfect grab on the breakfast or just great to snack on.

We always have apples in abundance in my house so making muffins just seems like the obvious thing to do.

Nothing beats Jamaican

Recipe preparation

This recipe is very straight forward and incredibly simple. All you need to do is add the dry ingredients to a bowl and in another, bowl, I prefer to use a jug, add the wet ingredients.

Combine the wet with the dry ingredients and then add your chopped apples.

You can use any type of apple for these muffins but we enjoy using naturally sweet apples, so pink lady and gala apples, they win each and every time.

I love to use these apples in other recipes like this

Reasons to make these muffins

• They are grain free and gluten free
• A great way to use any excess apples that you may have
• You can use ANY type of apple .i.e pink lady, gala, granny smith etc..
• Very very simple to make
• Don't take very long to prepare and bake
• Made using cassava and almond flour
• Doesn't require mixing multiple gluten free flour

The steps

• Preheat oven at 356F/180C.
• Line a muffin pan with cupcake liners and set aside.
• In a medium sized bowl, add the cassava flour, almond flour, baking powder, cinnamon and pink salt.
• Stir to combine the dry ingredients.
• In a separate medium sized bowl or a jug, whisk together the eggs, maple syrup, coconut oil, apple sauce and vanilla.
• Mix the wet ingredients into the dry bowl (do this in increments) using an large spoon until the batter is smooth.
• Carefully fold in the chopped apple.
• Spoon the batter into the muffin pan filling up to ¾.
• To make the topping, mix together the cassava flour, raw cane sugar and cinnamon in a small bowl.
• Use your hands to breakdown the cold vegan butter with the flour mixture until a crumb is formed.
• Sprinkle the streusel over the top of each muffin.
• Bake in the oven for 25-30 minutes (insert a toothpick to determine its readiness).
• Once baked remove the muffins and transfer them to cool completely on a wire rack.

Notes and tips

• Feel free to use any type of apple for these muffins although we recommend naturally sweet apples i.e gala and pink lady.
• The amount of muffins will vary, depending on the size of the muffin liners, I managed to make 7 in total.
• You can leave the skin of the apple on (for additional fibre) or remove it prior to folding it into the batter.
• I haven't tested this recipe without using eggs (i.e vegan) so I don't know if it works or how it will hold up.
• Any leftovers should be stored in an airtight container for up to 3 days.
• These muffins are freezer friendly, make sure they are wrapped well to avoid freezer burn and keep for up to 3 months (thaw out before eating).
• If you don't want to use cupcake holder/liners make sure your tray is completely non stick.
• You can grate the apple or chop them fine (about ¼'') or into larger chunks (½'' or so).

More muffins, cupcakes and cake recipes to try

• Gluten Free Pumpkin Muffins
• Vegan Cornbread Muffins
• Gluten Free Gingerbread Muffins
• Jamaican Rum Cake
• Jamaican Ginger Cake
• Jamaican Fruit Cake
• Sorrel Cake
• Gluten Free Orange Pound Cake
• Chocolate Mint Cupcakes
• Caribbean Coconut Rum Cupcakes

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Gluten Free Apple Muffins

Learn how to make these delicious spice infused apple muffins with a crumbly streusel. They are grain free courtesy of the cassava flour, very easy to make and are a perfect grab on the breakfast or just great to snack on.

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Course: Baked goods

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 people

Calories: 352kcal

Author: Charla

Ingredients

• ▢ 1 cup cassava flour (120g)
• ▢ 2 tablespoon almond flour (30g)
• ▢ 1 teaspoon baking powder (4g)
• ▢ 2 teaspoon cinnamon (4g)
• ▢ ¼ teaspoon pink salt (1.5g)
• ▢ 2 large eggs
• ▢ ¼ cup maple syrup (60ml)
• ▢ ⅓ cup coconut oil (80ml)
• ▢ 1 cup apple sauce (244g)
• ▢ 1 teaspoon vanilla (4g)
• ▢ ⅓ cup apple (40g) chopped

For the streusel

• ▢ ⅓ cup raw cane sugar (66g)
• ▢ ⅓ cup cassava flour (40g)
• ▢ 3 tablespoon vegan butter (24g)cold
• ▢ 1 teaspoon cinnamon (2g)

Instructions

• Preheat oven at 356F/180C.
• Line a muffin pan with cupcake liners and set aside.
• In a medium sized bowl, add the cassava flour, almond flour, baking powder, cinnamon and pink salt.
• Stir to combine the dry ingredients.
• In a separate medium sized bowl or a jug, whisk together the eggs, maple syrup, coconut oil, apple sauce and vanilla.
• Mix the wet ingredients into the dry bowl (do this in increments) using an large spoon until the batter is smooth.
• Carefully fold in the chopped apple.
• Spoon the batter into the muffin pan filling up to ¾.
• To make the topping, mix together the cassava flour, raw cane sugar and cinnamon in a small bowl.
• Use your hands to breakdown the cold vegan butter with the flour mixture until a crumb is formed.
• Sprinkle the streusel over the top of each muffin.
• Bake in the oven for 25-30 minutes (insert a toothpick to determine its readiness).
• Once baked remove the muffins and transfer them to cool completely on a wire rack.

Notes

• Feel free to use any type of apple for these muffins although we recommend naturally sweet apples i.e gala and pink lady.
• The amount of muffins will vary, depending on the size of the muffin liners, I managed to make 7 in total.
• You can leave the skin of the apple on (for additional fibre) or remove it prior to folding it into the batter.
• I haven't tested this recipe without using eggs (i.e vegan) so I don't know if it works or how it will hold up.
• Any leftovers should be stored in an airtight container for up to 3 days.
• These muffins are freezer friendly, make sure they are wrapped well to avoid freezer burn and keep for up to 3 months (thaw out before eating).
• If you don't want to use cupcake holder/liners make sure your tray is completely non stick.
• You can grate the apple or chop them fine (about ¼'') or into larger chunks (½'' or so).

Nutrition

Calories: 352kcal | Carbohydrates: 74g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 356mg | Potassium: 157mg | Fiber: 3g | Sugar: 37g | Vitamin A: 548IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 3mg

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