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Gluten Free Apple Cinnamon Muffins
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Brief Description
Delicious, though a bit dense, these muffins are a great start to the day.
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Main Ingredient
eggs
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Category: Quick Breads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Kid-Friendly Quick & Easy Gluten-Free Dairy-Free Make-Ahead
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Notes:
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Posted By: cookingmama
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Posted On: Nov 05, 2013
Number of Servings:
Ingredients:
- 3/4 cups - coconut flour
- 1/2 teaspoons - salt
- 1 teaspoons - cinnamon
- 1/2 teaspoons - baking powder
- 1/3 cups - sugar or a little more, little less, to taste
- 6 - eggs at room temperature
- 1 tablespoons - vanilla
- 1/2 cups - butter or coconut oil softened
- 1/2 cups - water
- 3 - small apples peeled, cored, diced or shredded
- 1/4 cups - chopped pecans or almonds or walnuts
- 1/2 cups - almond flour or meal
- 1/4 cups - sugar
- 1/2 teaspoons - cinnamon
- - pinch of salt
- 2 tablespoons - softened butter or coconut oil
Directions:
Preheat the oven to 350 degrees F. Prepare a muffin tin with 12 muffin papers or spray tin with nonstick cooking spray.
For muffins, combine flour, salt, cinnamon, baking powder, and sugar in a medium bowl, stirring well.
Add eggs, vanilla, butter or oil, and water to dry ingredients, stirring until most lumps are gone; it will be very thick. Fold in the apples.
Scoop the mixture into the muffin tin or muffin liners; be sure to fill all the way to the top for big muffins because the dough does not rise very much.
For the topping, combine in a small bowl the almond meal or flour, sugar, cinnamon and salt. Stir to combine; mix in the butter or coconut oil and then add in the pecans and stir gently. Spread equally over the tops of the muffins and pat down gently.
Bake for 25 minutes or until firm. They are best after cooled completely.
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