Gluten-Free Apple Muffins
Ingredients:
- 1 cup Apple (peeled, diced)*
- 2 tbsps Tapioca Flour (divided)
- 1/3 cup Pure Maple Syrup (plus 1 tbsp for apples)
- 2 eggs
- 1/3 cup Apple Sauce
- 2 tbsps Extra Virgin Olive Oil
- 2 tbsps Milk (nut milk, coconut milk or whole milk)
- 1 1/2 cups 1:1 Baking Flour Made Without Wheat Ingredients
- 1 1/2 tsps Baking Powder
- 1/4 tsp Back Soda
- 1/8 tsp Sea Salt
- 2 tsps Cinnamon
- 1/3 cup Chopped Walnuts*
Directions:
- Preheat the oven to 425°F and line a muffin pan with muffin liners.
- In a bowl, combine the apples, half of the tapioca flour and one tablespoon of maple syrup. Set aside.
- In a large mixing bowl, combine the baking flour, the remaining tapioca flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, maple syrup, apple sauce, oil and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the apples and walnuts. The batter will be thick.
- Evenly divide the batter into the muffin liners. Bake the muffins for five minutes, then lower the heat to 350°F. Bake for another 12 to 15 minutes, until they are slightly firm to the touch and a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes in the pan before removing them to a cooling rack for 10 to 15 minutes. Enjoy!
Notes:
- *This recipe was tested with a Honeycrisp apple.
- *No walnuts: Use chopped pecans instead.
Yield: 9
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes