Gluten Free Fresh Apple Cinnamon Muffins

Gluten free baking can be challenging at first. But once you learn new tricks, I promise it will be delicious.

Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions. (check out my category Halloween and Thanksgiving.

The perfect dessert for a chilly, rainy night. Sweet fresh apples from the Long Island farms blended into the perfect muffin batter. (Check out my post Harbes Farm Out East North Shore Long Island)

Mix your milled flax in water and stir well. Set aside to allow to thicken for 10 minutes. This replaces eggs as I'm allergic. Or you can use unsweetened applesauce. If you choose to, you can use one egg in place of the flax or applesauce, which will go later into the wet ingredients. (see above video) See where I buy specialty items - for important links.

This recipe is almost identical to my Gluten Free Chocolate Chip Muffins only I replace the chocolate chips with apple chunks and cinnamon. For more amazing Fall desserts check out my Category Halloween and Thanksgiving.

Whisk together all wet ingredients including either the flax, applesauce or egg. Set aside. It will be added to the dry ingredients later.

Check out my Category Gluten Free Soups - wonderful for the upcoming season and a great starter to holiday meals.

Mix together all dry ingredients Whisk together well, Set aside as you prepare you apples (see video)

Halloween Traditions with a FUNNY story.

Peel and dice your apples - dice into small cubes so that they cook as you bake the muffins. (see video)

Add apple chunks into the batter then add your cinnamon and gently fold into batter. Do not overmix. You want fluffy muffins, not dense muffins. (see video)

Coat your muffin tins with a bit of olive oil and fill with batter. Set aside. (see video)

Prepare your crumble topping according to the ingredients below. Mix together all dry ingredients then add melted butter. Mix first with a spoon then crumble gently with your fingers. Place crumble on top of muffins and place into a 350 degree preheated oven. Bake approximately 30 minutes or until a toothpick comes out clean. (see video)

Allow to cool about 15 minutes then remove and place onto a cooling rack. Allow to cool completely before serving. Sprinkle top with cinnamon sugar before serving.

Store in a covered container. I refrigerate mine then heat in the microwave about 15 seconds.

Ingredients:

Muffins:

1 tablespoon milled flax mixed in 2 tablespoons water OR 1/4 cup unsweetened applesauce - both replace 1 egg OR 1 egg if you can eat eggs

1/2 cup olive oil

1 cup milk

2 teaspoons vanilla extract

2 cups gluten-free flour - I used King Arthur Gluten Free Measure for Measure flour)

1/2 cup sugar or sugar substitute

1 tablespoon baking soda

1/2 teaspoon salt

Approximately 2 medium apples, peeled and diced small

2 teaspoons Cinnamon

Crumble Topping:

4 tablespoons melted butter

1 cup gluten free flour

1/2 tablespoon tapioca flour

1/8 teaspoon salt

Cinnamon Sugar