Get ready to indulge in these delightful Gluten-Free Apple Cinnamon Muffins! Perfect for breakfast or a snack, these muffins are moist, flavorful, and incredibly easy to make. With a hint of cinnamon and the natural sweetness of applesauce, they are sure to become a family favorite. Whether you’re gluten-free or just love a good muffin, this recipe is a must-try!
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Hello everyone! I’m Sarah Lee, a dietitian, and a mother. I will be your guide in making nutritious and delicious meals for your family. Today, I’m excited to share a recipe for a hearty snack: Gluten-Free Apple Cinnamon Muffins. These muffins are a perfect blend of warmth, sweetness, and a touch of spice, making them an ideal breakfast or snack option.
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The Origin of My Gluten-Free Apple Cinnamon Muffins
Every fall, when the apples are ripe for picking, my family and I take a trip to our local orchard. It’s a tradition that my kids look forward to each year. We come home with baskets overflowing with apples, and that’s when the baking frenzy begins.
One particular autumn day, I decided to experiment with a muffin recipe. My aim was to make a gluten-free snack that’s packed with the flavors of cinnamon and apples. The result was these delightful Gluten-Free Apple Cinnamon Muffins that we now make every year.
Why You’ll Love These Muffins
Each apple cinnamon muffin is approximately 120 calories, making them a healthy snack or breakfast option. They are low in sugar and packed with fiber from the applesauce and flaxseed.
These apple cinnamon muffins are incredibly easy to make, which is a huge plus for busy parents. They’re moist, flavorful, and have the perfect hint of cinnamon. The natural sweetness of applesauce adds a wonderful depth of flavor without the need for refined sugar. Plus, they’re gluten-free and can easily be made dairy-free and vegan, making them suitable for various dietary needs.
Chef’s Notes:
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For best results, ensure all ingredients are at room temperature before mixing.
These muffins pair wonderfully with a hot cup of tea or coffee.
Feel free to add chopped nuts or dried fruits like raisins or cranberries for added texture and flavor.
Store any leftover muffins in an airtight container at room temperature for up to three days or freeze for longer storage.
Gluten-Free Apple Cinnamon Muffins
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Get ready to indulge in these delightful Gluten-Free Apple Cinnamon Muffins! Perfect for breakfast or a snack, these muffins are moist, flavorful, and incredibly easy to make. With a hint of cinnamon and the natural sweetness of applesauce, they are sure to become a family favorite. Whether you’re gluten-free or just love a good muffin, this recipe is a must-try!
2tspground cinnamon (reserve 1 teaspoon for garnish)
1/8tspground nutmeg
Wet Ingredients
3tbspground flaxseed
1/2cupalmond milk (or any non-dairy milk)
1/4cupvegetable oil
1cupunsweetened applesauce
1tspwhite vinegar
Alternative Ingredients:
Gluten-Free Flour: Substitute with a homemade blend of brown rice flour millet flour, oat flour, sweet rice flour, white rice flour, cornstarch, and potato starch.
Stevia Extract: Replace with ½ cup granulated sugar or another sweetener of choice.
Non-Dairy Milk: Use regular milk if not dairy-free.
Vegetable Oil: Substitute with melted coconut oil or olive oil.
Applesauce: Use mashed bananas or pumpkin puree as an alternative.
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin pan with canola oil spray or vegan butter.
In a large mixing bowl, combine the gluten-free flour blend, baking powder, stevia extract, baking soda, 1 teaspoon of cinnamon (reserve the other teaspoon for garnish), and ground nutmeg. Set aside.
In another mixing bowl, mix the ground flaxseed with lukewarm almond milk to create a flaxseed egg. Let it sit for about 5 minutes to thicken.
Add the vegetable oil, unsweetened applesauce, and white vinegar to the flaxseed egg mixture. Stir until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for approximately 25 minutes or until the muffins are springy to the touch and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire cooling rack. Sprinkle the reserved cinnamon on top of each muffin before serving warm.
Equipment
mixing bowls
spatula
measuring cups and spoons
muffin pan
Wire Cooling Rack
Nutrition Facts
Calories:120kcal
Carbohydrates:20g
Protein:2g
Fat:4g
Saturated Fat:0.5g
Cholesterol:0mg
Sodium:100mg
Potassium:50mg
Fiber:2g
Sugar:5g
Vitamin A:0IU
Vitamin C:1mg
Calcium:2mg
Iron:4mg
Join the Muffin-Making Fun!
I hope you enjoy making and eating these Gluten-Free Apple Cinnamon Muffins as much as my family does. They are a delightful treat that fits perfectly into a busy lifestyle without compromising on health.
Do you have a favorite fall tradition or a go-to muffin recipe? I’d love to hear about it in the comments! Feel free to share your experiences and any variations you try with this Apple Cinnamon Muffins recipe. Let’s make baking a fun and rewarding part of our daily lives.
Happy baking, and enjoy every bite of these wonderful muffins!
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FAQs – Gluten-Free Apple Cinnamon Muffins
Can I use a different type of flour if I don’t have a gluten-free all-purpose flour blend?
Yes, you can use a homemade blend of brown rice flour, millet flour, oat flour, sweet rice flour, white rice flour, cornstarch, and potato starch. However, using a store-bought gluten-free all-purpose blend often yields the best results in terms of texture and consistency.
How should I store the muffins?
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze the muffins. Place them in a freezer-safe bag or container, and they will keep well for up to three months. Simply thaw at room temperature or warm them in the oven before serving.
Can I add any mix-ins to the batter?
Absolutely! Feel free to add chopped nuts, dried fruits like raisins or cranberries, or even chocolate chips to the batter. These add-ins can provide extra texture and flavor to your muffins.
Can I use regular milk instead of non-dairy milk?
Yes, if you are not following a dairy-free diet, you can use regular cow’s milk or any other dairy milk in place of the non-dairy milk.
My muffins turned out dense. What did I do wrong?
Dense muffins can result from overmixing the batter. When combining the wet and dry ingredients, stir gently until just combined to avoid overworking the gluten-free flour, which can make the muffins heavy.
How do I know when the muffins are done?
The muffins are done when they are springy to the touch and a toothpick inserted into the center comes out clean. This usually takes about 25 minutes in a preheated 350°F (175°C) oven.
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