You know one of the best things about fall? Noshing on delicious apple recipes like these gluten free apple muffins. Not only are these muffins gluten free but, they’re grain free too. Try these tasty muffins and see what you think!
I like making muffins because they are portable and quick to make. If you’re looking for muffins for kids, these apple streusel muffins certainly make the cut. The crunchy sweetness on top is a nice contrast to the fluffy muffin underneath.
I actually hadn’t used or cooked with oatmeal in a long time. But I came across this new Zego oats at a conference and decided to give them a try. The brand tests all their products for glyphosphate, pesticides and other allergens for peace of mind.
The oats hold up quite well in the streusel topping which will probably be your favorite part.
By the way, these gluten free goodies take less than 3 0 minutes to bake. That’s another reason I like muffins so much. They come in as handy snacks on our homeschool field trip adventures.
Rain Drop keeps begging me to whip up a batch of blueberry muffins. I suppose, I’ll have to come up with a recipe for those next. I actually think she’s plotting to steal my recipes and open a specialty bakery.
But until then, just come the blog and try my tasty healthy treats. I used homemade apple sauce in the muffins for a extra flavor boost. Since the recipe uses the skins of the apples, you can bet you’re getting a extra boost of fiber too.
You can also used good store bought applesauce for these easy gluten free apple muffins.
Even so, you can even kick up the nutrition even more with the addition of Sunfiber. It gives you a whopping 6 grams of fiber per serving, is tasteless and can be easily added to recipes.
To make these apple muffins dairy free just swap the butter for coconut oil. It takes just as good.
I highly recommend washing these apple muffins down with some homemade almond milk. Now that’s good eating.
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1 cup applesauce
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1 egg (beaten)
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 1/2 cup melted butter
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp butter
- 2 tsp brown sugar
- 1/4 cup gluten free oats
- 1 tsp cinnamon
Preheat oven to 350 degrees F.
In large bowl combine flour, tapioca, baking soda and salt.
In another bowl beat egg, vanilla, vinegar, butter and half a cup of butter.
Add wet ingredients to dry.
In a separate bowl mix together cinnamon, brown sugar, oats and butter for streusel and set aside.
Fill a muffin tin with paper liners and scoop muffin mixture using an ice cream scoop.
Top each muffin evenly with streusel topping before placing in oven.
Bake for 20 minutes.
Turn off oven and leave in for last 5 minutes to continue browning.
Cool and enjoy.