Apple Pie Muffins - Gluten Free and Dairy Free

9:57 AM

Apple Pie Muffins pictured with coconut ice cream and a sprinkle of crushed cookies on top.
I love apple pie and I love muffins...so when I put them together it was a pretty great result!

Ingredients:
1 3/4 cups of gluten free flour
2 tsp baking powder
1/2 tsp salt
1/2 cup maple syrup
4 large eggs
3/4 cup of unsweetened applesauce
1/2 to 1 tsp cinnamon (depending on what you like)
1/2 to 1 tsp cardamom (depending on what you like)
1 tsp vanilla extract
A finely chopped apple (optional)

  1. Preheat oven to 350F
  2. Combine all wet ingredients and mix well.
  3. Add in flour and baking powder and continue to mix until everything is well combined. Note: batter might be a bit thinner than usual muffin batter. (Optional) If you are adding the apple, combine it at the very end.
  4. Fill muffin cups up 3/4 of the way with batter. Make sure tin is either greased or you are using muffin papers.
  5. Bake for 30 minutes until a toothpick comes out clean.
Optional Crumble Topping:
1 cup pretzels
1 cup cereal or cookies
1/2 cup gluten free flour
  • Combination ideas (almost anything works, but the trick is to make sure there is something a bit salty to heighten the sweetness. You can also just add 1/2 tsp of salt if you only have sweet things in your pantry):
    • GF pretzels + Gorilla Munch + flour
    • GF pretzels + Annie's Gluten Free SnickerDoodle Cookies + flour
    • Ends of GF cereal boxes + flour + salt
    • Ends of GF cookies (chocolate chip are pretty good) + GF pretzels + flour
1 stick of cold unsalted butter or 1/3 cup of oil for a dairy free option (I like the flavor of olive oil, but you can use an unflavored veggie oil too)

Spoon on top of each muffin prior to baking it in the oven. 

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5 comments

  1. Hi just saw your comment from twopeasandpod and was wondering what gluten free flour do u use, or do u make your own? Starting to go Gluten Free this week and am so confused. Any thoughts or suggestions would be great

    ReplyDelete
    Replies
    1. I primarily use Pamela's Artisanal blend gluten free flour. http://www.amazon.com/Pamelas-Products-Gluten-Artisan-Flour/dp/B00934S39E

      When I was first diagnosed with Celiac and went gluten free you had to make your own flour mix. Everything was mail ordered and there were no pre-made options. Now I really prefer just using a pre-made flour because it allows me to just do cup for cup replacements on my favorite recipes. One quick tip, gluten free flour when baking doesn't work well unless there is an egg involved (biscuits are a disaster for me). So I will often add just one egg in even if the recipe doesn't call for it.

      There are a ton of flour options out there and I have tried a good chunk of them. I tend to avoid mixtures that include pea flour, pea protein, or chickpea/garbanzo bean flour because it gives it a very weird taste (no matter how small a % of the flour it makes up). I used to use Glutino but they changed the formula to include pea protein and I can't stand the taste. Pamela's has been the best I have found and it isn't terribly expensive (for gluten free flour).

      I have been gluten free for a very long time (since about 7th grade) so feel free to ask any questions and I am happy to help!

      Delete
  2. Thanks for such the quick reply, even though I accidentally deleted hah, could you resend it so I can remember not to hit the wrong button please?. Their are so many different recipes and also buy this flour and such. I will definitely try Pamela's and thanks for your input. Have you had much issues with the gums in these products? Some say they do so concerned about this. I do not have Celiac disease, I have Fibromylagia, IBS, Depression, Anxiety and lots of mental and physical pain. Just trying to see if this will help with any of that. Don't know as to what extreme I need to go To?
    .

    ReplyDelete
    Replies
    1. I hope you feel better!
      Sure here you go:
      I primarily use Pamela's Artisanal blend gluten free flour. http://www.amazon.com/Pamelas-Products-Gluten-Artisan-Flour/dp/B00934S39E

      When I was first diagnosed with Celiac and went gluten free you had to make your own flour mix. Everything was mail ordered and there were no pre-made options. Now I really prefer just using a pre-made flour because it allows me to just do cup for cup replacements on my favorite recipes. One quick tip, gluten free flour when baking doesn't work well unless there is an egg involved (biscuits are a disaster for me). So I will often add just one egg in even if the recipe doesn't call for it.

      There are a ton of flour options out there and I have tried a good chunk of them. I tend to avoid mixtures that include pea flour, pea protein, or chickpea/garbanzo bean flour because it gives it a very weird taste (no matter how small a % of the flour it makes up). I used to use Glutino but they changed the formula to include pea protein and I can't stand the taste. Pamela's has been the best I have found and it isn't terribly expensive (for gluten free flour).

      I have been gluten free for a very long time (since about 7th grade) so feel free to ask any questions and I am happy to help!

      Delete
  3. These look so delicious! And healthy enough for breakfast... ;)

    ReplyDelete