Cinnamon Apple Muffins- gluten-free, top 8 allergen free
As summer winds down and the kids all go back to school, it marks the beginning of fall for us. For over a decade we had two apple trees on our property and the apples were ready about the same time. We spent much time harvesting apples, peeling them, cutting them, slicing them, dehydrating them, freezing them, giving some to our neighbors, and baking anything we could think of using these apples. One of our favorite recipes that we came up with using our home grown apples was cinnamon apple muffins. There is something comforting about the smell of cinnamon and apples together, they just give the sense of a warm and cozy fall day. These muffins are always anticipated with great excitement each fall and we are excited to share the recipe with you. We have added a crumble topping and a glaze topping for those that like toppings on their muffins or you can just eat them on their own. Whichever you prefer, just be sure to enjoy them. Go on over and pick up our Rustic Scoop™ Pancake and Waffle Mix, which is what you will need to make these muffins.
Cinnamon Apple Muffins
1 Cup Granulated sugar, we prefer coconut sugar
2 teaspoons Ground Cinnamon
½ Cup Butter or alternative butter of choice
½ Cup Unsweetened apple sauce
1 Cup Milk of choice
½ Cup Egg whites, 6 Tablespoons Aquafaba (garbanzo bean water), or powdered egg replacer for 2 eggs
2 teaspoon Vanilla extract
2 Apples peeled and chopped into small cubes
Crumble Topping Ingredients
1 Cup Gluten-Free Oats
½ Cup Coconut sugar
1 teaspoon Ground Cinnamon
6 Tablespoons Butter of choice chilled
Cinnamon Vanilla Glaze Ingredients
1 ½ Cups powdered sugar
2 teaspoons Milk of choice, or to desired thickness
¼ teaspoon Salt
½ teaspoon Vanilla extract
½ teaspoon Ground cinnamon
Peel and slice apples, chop them into small cubes, and place them in a bowl of water with 1-2 teaspoons of lemon juice. The lemon juice helps them to not brown.
Preheat your oven to 350° F. Prepare muffin pan and spray 18 muffin papers with non-stick spray (avocado oil doesn't work) or a bread loaf pan with non-stick spray.
In the bowl of a stand mixer, put the Rustic Scoop™ Pancake and Waffle Mix, your sugar of choice, and cinnamon. Mix on medium speed until well combined. Next add the butter and mix on medium speed until the butter is in small pea sized pieces. Add the rest of the liquid ingredients and mix on medium speed until well combined. Drain your chopped apples, pat them dry with a paper towel, and add them to the batter. Using a spatula, fold in the apples until they are well incorporated throughout the whole batter. Get your prepared muffin pan or bread pan. For muffins, use a large cookie scoop, approximately ⅓ Cup, fill each muffin paper with batter.
Crumble Topping Directions
Place all of the dry ingredients into a bowl and combine well with a spoon. Next, add the butter of choice and cut it into the dry ingredients using two knives or a pastry knife. Once you have filled each cupcake paper with batter, evenly spread the crumble topping on top of each of them. If you are making a loaf, place the crumble all over the top of the loaf prior to baking and gently pat.
With or without the crumble topping, bake on 350°F for approximately 20 minutes or until a toothpick comes out clean. Once the muffins are done baking, place them each on a cooling rack.
Cinnamon Vanilla Glaze Directions
After the muffins (or bread) have cooled completely, you can top them with the cinnamon apple glaze if that is your preference. Drizzle using a spoon or pastry bag.
For bread, fill your bread loaf pan with all of the batter and smooth the top with your spatula. Add crumble topping if desired before baking. Bake your loaf on 350°F for 45 minutes or until a toothpick comes out clean. Enjoy!
We would love to know if you make this recipe so we can share it with our community.