We had so many recipes to share with you, so we put a survey on our Facebook page to see what you all wanted to see first! These Gluten Free Apple and Cinnamon Muffins came up as the most requested! So, we tweaked the recipe a bit, and made them Gluten Free, and here they are! I must say, these are really soft and delicious with yummy apple cinnamon pieces throughout.
I thought an oat crust would work really well on these muffins, and it does! It just gives it an extra yummy factor, and a little crunch with the soft muffins! You could totally leave it off though if you’re rushed for time, or can’t be bothered making it!
I found it’s best to make the apple mixture first for this recipe, because as thats cooking and softening up on the stove, you can get the other ingredients for the muffins ready, and then just stir in the apples at the end.
We used Bob’s Red Mill Gluten Free one to one all purpose flour for this recipe. It works a treat substituting it in recipes that call for normal flour. It’s just awesome.
Usually I slather nuttelex (or any other plant based butter) all over my muffins, but for these Gluten Free Apple and Cinnamon Muffins I didn’t need to, they were so fluffy, soft and delicious! Trust me, if you like muffins – you NEED to make these!
I used coconut sugar for these, which gave it a a gentle caramel taste. You could also put sultanas or raisins in, if you’re into that kind of thing.
If you like apple desserts, you’d love our Apple Tarte Tatin as well. It’s delicious. And if you’re after other fruity desserts, try out our Hummingbird Cake, or our Apple and Blackberry Crumbles! If you like all of those well give our eBook a try!
Please share this recipe around with your friends!
- 1 1/2 cups Bob's Red Mill 1 to 1 baking flour
- 1/2 cup oats ground to flour
- 2 tsp bi carb soda
- 1 tsp baking powder
- 1/2 cup coconut sugar
- 1/3 cup oil
- 1 cup plant based milk
- 1 tsp vanilla extract
- 2 Tbsp apple sauce
- 2 - 3 apples (or 160g after peeling and coring) peeled and cored
- 1 tsp grated lemon zest
- 1 tsp lemon juice
- 1 Tbsp nuttelex
- 1/4 cup water
- 1/2 tsp cinnamon
- 1/2 cup oats
- 1/2 tsp cinnamon
- 2 Tbsp Gluten Free Flour
- 2 Tbsp coconut sugar
- 2 Tbsp nuttelex
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Add all of the ingredients into a small saucepan and cook until soft and the liquid is syrupy, about 7 to 10 minutes.
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Pre heat the oven to 160℃. Place gluten free flour, oat flour, baking soda, baking powder and coconut sugar into a bowl and mix well.
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In a separate bowl add the oil, plant based milk, vanilla extract and apple sauce and mix well. Add this mixture into the dry mixture and stir until thoroughly mixed through.
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Add the apple mixture and stir though well. Place 12 patty pans into a muffin tin and spoon the mixture evenly into these pans.
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Add all of the ingredients into a bowl and mix through with your hands to resemble a crumble, then spread this mixture evenly on top of the muffin mixture.
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Bake the muffins at 160℃ for about 22 minutes or until cooked through.
