Gluten Free Cinnamon Apple Muffins
I came up with this healthy gluten free cinnamon apple muffin recipe because I was craving sweets and wanted something with no added sugar (as it was making me break out), that still tasted sweet. You can use other types of apples; pink ladies are just one of my favorite kinds. You can also use honey if you are against using agave, just make sure to add one tbsp of water so the muffins don’t get dried out. These muffins are great with dairy free vanilla ice cream as a dessert or for an on the go snack or breakfast. – Kara, The Accidental Chef
Serves 12
Ingredients:
- 2 cups of blanched almond flour
- 1/2 tsp of sea salt
- 1/2 tsp of baking soda
- 1/4 cup of tapioca flour
- 2 tsp of ground or freshly grated cinnamon
- 1/4 cup of grapeseed oil
- 1/2 cups of agave nectar
- 1 large egg
- 1 tbsp of maple extract (can use vanilla if you can’t find maple)
- 1 large Pink Lady Apple, cut into bite size pieces
- 2 tbsp of water
Directions:
Preheat the oven to 35 degrees.
Line 12 muffin tins with paper liners.
In a large bowl, combine the almond flour, salt, baking soda, tapioca flour, and cinnamon.
In a medium separate bowl, whisk the grapeseed oil, agave, egg, and maple extract together.
Stir the wet ingredients into the dry bowl ingredients, until fully combined.
Then add the tbsp of water and mix again until fully combined.
Then gently fold in the apples.
Using an ice cream scoop to spoon the batter into the paper lined cups.
Bake for 27 mins or until the muffin tops are golden brown.
Let the muffins cool in the pan for 20 mins and then serve.
Serves 12 (Serving Size: 1 Muffin) | Calories per serving : 195 | Fat: 13.4 g | Carbs: 13.5 g | Net Carbs: 10.3 g | Protein: 5.9 g |Iron: 8%
