I call these “I Love You Cinnamon Apple Muffins” because I make them especially for my children (Daddy gets a few too of course). My kids LOVE these muffins—and they love to make them with me (it’s just a big ole’ love-fest). I’ve included a few pictures of my son, Ethan, helping me one morning before preschool. These muffins are moist, yet fluffy and have such a nice cinnamon apple flavor. They make excellent snacks or can be part of a healthy breakfast. I hope your family enjoys these muffins as much as we do. Join me over at Gluten Free Easily for my gluten free Cinnamon Apple Muffin Recipe (gluten free, dairy free, cane-sugar free, nut free). I shared these muffins last month on March Muffin Madness over at my friend Shirley’s Blog, Gluten Free Easily. You can check out the guest post here.
- 2 eggs
- ½ cup coconut sugar
- ½ cup filtered water*
- ½ cup unsweetened applesauce
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 100 grams sorghum flour (3/4 cup)
- 100 grams brown rice flour (3/4 cup)
- 60 grams tapioca starch/flour (1/2 cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum*
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 cup peeled and small chopped apple*
- ½ teaspoon plain (or vanilla) stevia
- Preheat oven to 350 degrees.
- To make the cute little heart shapes, slice an apple and use a little heart cookie cutter.
- In a bowl, add together your dry ingredients. I use a scale to weigh out my gluten-free flours, but friends have told me they just scoop out the flours and the recipe comes out great.
- In a separate mixing bowl, add the 2 eggs, coconut sugar, applesauce, water (or dairy free milk), vanilla, and stevia and mix with a hand held mixer on med/high for 45 seconds. Add in melted coconut oil and mix another 30 seconds.
- Add the dry ingredients to the wet and mix by hand until the dry ingredients are mixed in with the wet, then mix everything again with the hand mixer for 20 seconds or so.
- Add in the chopped apples and mix by hand until incorporated.
- Fill your muffin tin to the top for nice big muffins, or fill just about ¾ of the way for smaller ones. Bake for 18 minutes on the middle rack. Makes 12 – 15 muffins (depending on how full the tin)
2. Sorry, but I do not have a vegan-tested version of this recipe, but will soon!
3. If you can’t have xanthan gum, use 1 tsp of psyllium husk—or just leave out the xanthan.
4. Any apple variety will do, but I love the tart of a Granny Smith.
This recipes was shared on the following weekly link parties: Fat Tuesdays, Allergy-Free Wednesday, Gluten Free Wednesdays, Whole Food Fridays,