When it is cold outside the first thing I think about is tea and muffins and yes fuzzy slippers. It is that time of year where everywhere you look it is either pumpkin something or apple something. Last week our CSA box had about 10 large honey crisp organic apples in the delivery. I love apples but who can eat 10 in a week? I was trying to come up with something that I had not ever made before and decided to try making some apple muffins. This recipe has a little bit of a twist to it as I made my own applesauce for the muffins. If you have a slow cooker you can do this too. If you do not you can use unsweetened apple sauce as well. You know me, ditch the cans and jar stuff whenever you possible can.
Gluten Free Apple Muffins
- 2 Cups Gluten Free Flour (I used Trader Joe’s)
- 1 Tsp. Baking Soda
- 1 Tsp. Cinnamon or Nutmeg
- 1/2 Tsp. Salt
- 2 Eggs
- 1/2 Cup Honey
- 1/2 Cup Melted Coconut Oil
- 1/2 Cup Unsweetened Almond Milk
- 1 Cup Apple Puree ( I cooked two large apples in the slow cooker for an hour then pureed them in my blender- you can use store bought applesauce too)
- 1 Tsp. Vanilla
- 1/2 Cup Diced Walnuts
- 1/2 Cup Diced Apples
Optional Topping Mix:
If you want to add a topping to your apple muffins you can do this by mixing 1 cup of gluten free oats, 2 Tbs. melted butter or coconut oil, 3 Tbs. coconut palm sugar, and 1 Tsp. cinnamon in a bowl and the set it aside.
Preheat the oven to 350 degrees. Mix all the dry ingredients in one bowl then set aside. Next in a kitchen mixer add all your wet ingredients. If you are using your own apple puree make sure you blend it up good before adding it to the mix. Slowly fold in your dry ingredients and gently mix together. Do not over blend. Pour ice cream scooper size servings into a muffin prepared pan. I like to use parchment paper for my muffin liners. If you are using the above topping I like to place them in the oven for 5 minutes then pull them out and add a little topping to each muffin before returning them to the oven. It helps to have the muffins set up a little so the topping does not sink into the muffin. Total cook time should be about 15- 20 minutes depending on your oven.
Just in case you want another pumpkin recipe, check this one out. I have made it and it really is tasty. Now if you are looking for some good tea suggestions please check out my Tea Store. Our loose leaf tea is all organic and non gmo. My favorite is Body Balance.