There is something magical about the scent of cinnamon and cooked apples that will fill your kitchen when you bake these treats. These muffins are moist and flavorful while the crumb topping lends a slightly crunchy texture and a bit of sweetness. Grating the apple distributes the flavor throughout the entire bake. The blend of gluten free flours adds a healthy dose of B vitamins and minerals such as magnesium, iron, and potassium. In addition, oat flour adds a cholesterol lowering and microbiome friendly fiber called beta-glucan as well as anti-inflammatory and immune boosting compounds to the muffins. The flaxseed adds more fiber, omega-3 fatty acids, and antioxidants. These healthy muffins are tasty without the topping, but the Cinnamon Sugar Oat Topping (recipe found here) makes them stand out. They make a nice accompaniment at a holiday breakfast or as a perfect afternoon snack. Substitutions to make a vegan version are included.
Prep Time
15 minutes
Cook Time
22 minutes
Serves
24
Ingredients
- ½ cup flaxseed meal
- ¼ cup tapioca starch
- ½ cup organic brown rice flour
- ½ cup organic gluten-free oat flour
- ¼ cup organic sorghum flour
- ¼ cup organic buckwheat flour
- 1 T baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 egg
- ½ cup organic coconut sugar
- ¾ cup coconut milk
- ¼ cup coconut oil melted
- 1 tsp apple cider vinegar
- 1 apple peeled, cored, and grated
- 1 recipe Cinnamon Sugar Oat Topping
Steps
1
Preheat oven to 400℉. Line 24 muffin cups with unbleached parchment paper liners.
2
In a large bowl, mix the flaxseed meal, tapioca starch, flours, baking powder, cinnamon, and salt until well combined.
3
In a second large bowl, whisk the egg. Add the coconut sugar, coconut milk, melted coconut oil, and apple cider vinegar and mix well.
4
Make a well in the flour mixture and pour in the egg mixture. Mix until well combined. Add the grated apple and mix well.
5
Ladle the batter into the muffin cups till they are full. Top each of the muffins with a generous tablespoon of Cinnamon Sugar Oat Topping and gently press the topping into the muffins.
6
Bake for 22 minutes or until the muffins are light brown and spring back when pressed lightly.
Vegan version:
Replace the egg with one flax egg by mixing 1 T flaxseed with 3 T water and letting the mixture sit for 5 minutes. Alternatively, the egg can be replaced with 3 T of aquafaba.
Fill your kitchen with the warm scents of cinnamon and apple...
Use organic ingredients if possible to get the best health benefit. Gluten free baked items are generally best freshly made, but freezing and reheating provides a good alternative. Make a batch of these muffins and freeze left overs to be reheated individually as needed.