… These Apple Cinnamon Muffins Could Get Me in Trouble!
These gluten-free, dairy-free, vegan apple cinnamon muffins are SO good I could easily hide myself in a cozy corner of the house and devour six or seven of these without blinking an eye. I know it’s not polite to compliment your own cooking – I’m really just supposed to be here to tell you how good a recipe is so you can go off and impress your family with your re-creation – but I can’t help it.
Muffins serve many purposes. They are a quick breakfast, a relaxed breakfast with your favorite cup of coffee or tea, a healthful after-school snack, even a less-sweet treat for dessert. These muffins offer you one more thing … flavors of Fall through and through. A seasonal comfort food, if you will.
Pieces of sweet apple are scattered here and there in a tender bread/cake/muffin texture of light crumb. Cinnamon offers warm, seasonal notes. And because these muffins are egg-free, tiny crunches of chia seeds are present in every bite. I love how chia seeds add more character to an already delicious treat. And more nutrition too!
Want to bring everyone to the breakfast table this weekend? Bake up a batch of these Apple Cinnamon Muffins and let the scents waft throughout the house. Better hide some of these muffins for yourself though before they’re gone.
By the way … these muffins freeze well … so make a double batch!
Gluten-free Dairy-free Egg-free Apple Cinnamon Muffins
Ingredients
- 6 Tablespoons hot water
- 2 Tablespoons chia seeds
- 2 cups (240g) gluten-free all-purpose flour Authentic Foods Bette's Gourmet Four Flour Blend
- 1 Tablespoon baking powder - I use Clabber Girl
- 1 1/3 teaspoons guar gum or xanthan gum - omit if your a-p flour already contains it
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/3 cup grapeseed oil
- 1/2 cup white sugar
- 2 Tablespoons applesauce
- 1 1/4 cup finely diced apple - I use Pink Lady, Cortland, or Honeycrisp
Directions
- Preheat oven to 375ºF. Lightly spray or oil a 12-cup muffin tin, or line with cupcake papers.
- Combine hot water and chia seeds in a small bowl. Set aside to gel while proceeding with the directions.
- Add flour to a bowl. Sift baking powder and guar gum into flour. Stir in cinnamon and salt. Set aside.
- Blend together the brown sugar, white sugar, oil and applesauce until well combined and sugars are beginning to dissolve.
- Beat chia seed mixture into the wet ingredients until well combined. Add apple and mix well.
- With mixer on low, gradually add the flour mixture into the wet ingredients. Blend until well combined.
- Fill muffin cups evenly with all batter. I like to use a #20 scoop because the batter equals almost exactly 12 level scoops, just perfect to fill all the muffin cups.
- Bake at 375ºF for 17-19 minutes, or until a toothpick inserted in center of muffin comes out clean. Remove muffin pans from oven and cool on cooling rack 5 minutes. Remove muffins from pan and let rest on cooling rack to finish cooling. Serve warm or at room temperature.
- Store room temperature muffins in an airtight container on the countertop for 3-4 days. For longer storage, individually wrap muffins in plastic wrap, then place in a re-sealable bag and store in the freezer for up to three months. Easily defrost by removing plastic wrap and warming for about 20 seconds int the microwave, or place plastic-wrapped muffin on countertop or fridge to thaw.
If you like this recipe and would like to be the first to know what’s coming next, be sure to subscribe to the email list on the right side of this page.
Safe food is a journey … Thrive!™
Other recipes you might enjoy:
Layered Baked Apples donning Baked Apples w/ Crumble Topping
Chunky Apple Butternut Squash Pie
Walnut-Apple Coffee Cake
5 Comments
Leave a Reply to Connie Veilleux Cancel reply
Proud to be included among the Top Rank Gluten-Free Blogs by RankedBlogs.com!
These look lovely! I completely agree with you that muffins can be a comfort food at this time of year. 🙂 Yum!
POST Box 61
I just baked the gluten, egg and dairy free muffins. Haven’t tried them yet but they look better than I’ve made before. Thanks!!
So glad they look delicious to you! I hope they taste even better than that! 🙂 Let me know how they turn out.
Wow amazing recipe with full of nutrient. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.
I appreciate your kind words, Mira. I’m continuously working on creating recipes that treat our taste buds while are still providing our bodies with healthy choices. Thanks the for boost! xConnie