Apple Cinnamon Muffins With Crumble Topping (Gluten-Free)

Ingredients

• 1/2 cup plus 1 tbls brown rice flour
• 1/2 cup rice flour (White Rice flour)
• 1/4 cup tapioca flour
• 1/3 cup potato starch
• 1/2 cup plus 2 tbls brown sugar
• 2 teaspoons baking powder (gluten free)
• 1 teaspoon baking soda
• 1 teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
• 1/4 teaspoon salt
• 1/3 cup plus 1 tbls canola oil
• 2 eggs (I use Ener-G egg replacer)
• 1 cup unsweetened applesauce
• 1 1/2 apples, pealed and chopped (organic are better)
• 1 1/2 teaspoons cinnamon
• 1/2 cup ground cashews or almond meal

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Sieve into a medium bowl 1/2 cup brown rice flour with the white rice flour, tapioca flour, potato starch, a 1/2 cup brown sugar, baking powder, baking soda, xanthan gum, salt, and 1 tsp cinnamon.

3. 3

   Mix.

4. 4

   Add to it 1/3 cup canola oil, the eggs, applesauce, and chopped apples.

5. 5

   Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).

6. 6

   Line muffin tins and oil a little bit to prevent any sticking.

7. 7

   Generously fill muffin cups with mixture.

8. 8

   Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.

9. 9

   Mix and sprinkle onto each muffin.

10. 10

    Bake for about 26 minutes.

11. 11

    Cool and enjoy for breakfast or a snack anytime!