This is a super speedy muffin recipe for anyone who loves the apple and cinnamon combo. This recipe is gluten-free, however, feel free to replace the gluten-free flour blend with plain white flour.
Apple and cinnamon muffins
Serves: 12 muffins Prep time: 10 mins Cook time: 20 mins
Ingredients:
1 + 1/2 cup gluten-free flour blend (I use Doves farm)
1 + 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch of cardamom (optional)
1/4 tsp salt
2 eggs
1 tsp vanilla bean paste or vanilla extract
1/4 cup coconut oil
1/4 cup maple syrup
2 apples
For the cinnamon sugar:
1 tbsp coconut sugar
1- 1/2 tsp cinnamon
dash of nutmeg
Instructions:
Preheat the oven to 180 degrees and prepare 12 silicone muffin cups ready or grease a muffin tin.
Mix the flour, baking powder, baking soda, coconut sugar, cinnamon, nutmeg, cardamom, and salt in a large bowl.
In a separate bowl, whisk the eggs with the vanilla bean paste, coconut oil, and maple syrup, then add it to the dry ingredients.
Prepare the apples: wash and cut them in half and grate them with the flesh facing the grater. This is by far the easiest and quickest method, no need to peel and cut your apples up. I use a 4 sided box grater. If any seed gets in, just pick them out.
Add the apples to the batter and mix well.
Mix 1 tablespoon of coconut sugar, 1/2-1 teaspoon of cinnamon, and a dash of nutmeg, and set aside in a small bowl.
Transfer the mixture to the muffin cups or muffin tin and sprinkle the cinnamon sugar on each muffin evenly.
Bake the muffins for about 20 mins.
Once ready, remove them from the oven and let them cool. These muffins are best consumed within 2 days; after 2 days, the texture will be drier.
