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.

Course Baked goods

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings 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