Gluten-Free Muffins – Apple Cinnamon

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Gluten-Free Apple Cinnamon Muffins

The Key to Gluten-Free Muffins

Gluten-free baked goods are hard to get right – but they ARE doable (and they can be absolutely delicious). The role of gluten in baked goods is to provide structure and allows baked goods to rise by trapping gas bubbles from fermentation. Without it, you might find that your baked goods turn out to be crumbly, or lose their structure easily. The key is to find a balance between moisture and fibrous flours to create a moist and desirable texture while the flour absorbs some moisture to hold the ingredients together. Find out the secrets to the recipe for our Apple Cinnamon muffins below…

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Did Someone Say Gluten-Free Muffins…? Count us in!

Autumn is the perfect time to celebrate all-things-apples – and what better way to celebrate than to enjoy a fluffy apple muffin – straight from the oven? We mix fresh applesauce (recipe HERE) into these gluten-free muffins to make a sweet treat without grains.

Oftentimes, gluten-free muffins can fall apart due to the lack of gluten (the protein that typically holds baked goods together). Our apple muffins use applesauce and an egg to hold the muffins together and hydrate them with a naturally sweet homemade applesauce. Feel free to top the muffins with extra applesauce, a small pad of butter or (chef kenzie’s favorite) – a small dollop of cream cheese!

How would you serve these muffins? Comment your ideas or post a picture of your creation in our Facebook Group – we always love to hear what you’ve been cooking!

More Gluten-Free Muffins!

  • Apple Spice Pancakes (Always Delicious pg. 96) – Bake in mini muffin tins at 350°F for 12-15 minutes, until a skewer comes out clean.
  • Grain-Free Waffles – Bake in mini muffin tins at 350°F for 12-15 minutes, until a skewer comes out clean. (Optional: Stuff with dark chocolate, peanut butter, or fresh fruit before baking for a stuffed mini muffin!)
  • Grain-Free Pumpkin Spice Muffins.

Looking for more tips and cooking inspiration?

Follow Chef Dawn Ludwig and Chef Kenzie Osborne on Instagram, and check out our Pinterest account.

Apple Spice Muffins

Gluten-Free Apple Cinnamon Muffins

Chef Dawn Ludwig
These Apple Cinnamon Gluten-Free Muffins are an excellent treat for special occasions! They are the ultimate allergen-free muffin for parties or classrooms with multiple food allergies. Most of all though, these Gluten-free, Grain-free, Egg-free, Nut-free are Absolutely Delicious!! While they use only Phase 2 ingredients, this recipe is a perfect example of one that should be used with caution during Phase 2 because the combination of two sweeteners with refined bean flour bumps this recipe into the Phase 2.5 to Phase 3 category.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour
Course Breakfast, Dessert, Side Dish
Cuisine American
Servings 6 muffins

Ingredients
  

  • ¾ cup chickpea (garbanzo) flour
  • ¼ cup coconut flour
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ⅓ cup avocado oil
  • 1 egg (or 1 tbsp chia seeds or flax seeds finely ground in a coffee or spice grinder and mixed with ¼ cup water)
  • ½ cup Extra Thick Applesauce OR 1 medium apple with 2 tablespoons water, cooked until soft and puréed
  • ½ cup unsweetened soy milk, whole milk, or almond milk
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 350°F.
  • First, combine chickpea flour, coconut flour, baking soda, and baking powder into a bowl.
  • Then, in a separate bowl, place oil, egg, Extra Thick Apple Sauce, soy milk, vanilla extract, honey, maple syrup, cinnamon, and salt. Blend with immersion blender until smooth.
  • Finally, add wet to dry ingredients, and stir or whisk until smooth. Because the batter is gluten-free, it’s ok to blend again with the immersion blender to get the lumps out.
  • Line 6 muffin tins with muffin cups. Fill each evenly with batter.
  • Bake for 25 to 30 minutes. Remove muffins from the tin and cool at least 15 to 20 minutes before serving.

Notes

Nutrition (Per Muffin)

Fat: 15g
Carbohydrates: 21g
Protein: 5g
Calories: 240
Keyword Dairy-Free, Grain-Free, Phase 2
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