Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) Recipe #362534
These are definitely 5 stars. Do use muffin cups it makes them a lot more professional looking.
by UmmBinat
56 min | 30 min prep
5 large muffins
- 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
- Preheat oven to 350°F.
- 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.
- Mix.
- Add to it 1/3 cup canola oil, the eggs, applesauce, and chopped apples.
- Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
- Line muffin tins and oil a little bit to prevent any sticking.
- Generously fill muffin cups with mixture.
- 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.
- Mix and sprinkle onto each muffin.
- Bake for about 26 minutes.
- Cool and enjoy for breakfast or a snack anytime!
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5 stars