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Gulten Free Apple Muffins or Loaf
Ingredients
1 1/2 cups almond flour
1 1/2 cups all purpose gluten-free flour containing xanthum gum (recipe follows)
1 tablespoon gluten free baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon each, orange zest & lemon zest
3/4 cup cane sugar or coconut sugar or monk sugar
8 tablespoon butter or dairy-free butter or ghee, melted and cooled
3/4 cup plain yogurt or plain almond milk yogurt
3 large eggs
1 teaspoon vanilla extract
1 1/2 – 2 cups apples skin removed, cup into small cubes, about 1/2 inch NOTE: I always use 2 cups of apples and there is apple in every bite. But if you want more “muffin” and slightly less apples, cut quantity back to 1 1/2 cups.
Cinnamon Sugar Crumble (Use only if NOT using frosting below)
1/4 cup cane sugar or coconut sugar or monk sugar
1 teaspoon cinnamon
1/3 cup finely chopped walnuts or pecans
Syrup:
4 oz 120 g butter
1 cup 250 ml packed brown sugar or coconut sugar or monk sugar
1/3 cup 60 ml milk
Instructions
In a large bowl, whisk together flour, baking powder, salt, cinnamon and fruit zest.
In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
Gently fold in apples until evenly distributed.
Cover the bowl with plastic wrap and let batter rest at room temperature for 20-25 minutes.
Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
While batter rests, combine Cinnamon Sugar Crumble (if not using Cream Cheese Frosting) ingredients in a small bowl and set aside.
Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
Top muffins with cinnamon sugar crumble (if using).
For Muffins:
Bake 25 minutes*, or until the muffins are golden and toothpick inserted in the center comes out clean. *TIP: Check at 20 minutes. If you feel that the tops are browning but want a few more minutes baking the center, gently cover with foil and bake another 5-10 minutes. (Follow syrup instructions below)
For Loaf:
Spray a 9×5-inch loaf pan with nonstick spray, or line with parchment paper.
Bake for 60-75 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown.
A toothpick inserted in the center of the loaf will come out clean when the bread is done. Begin checking at 60 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack. (Follow syrup instructions below)
Syrup
While the muffins/loaf bake, combine the syrup ingredients in a small saucepan, bring to a boil , reduce to simmer and simmer for 10 minutes.
Once the muffins are baked and while they are still hot poke them with holes with the toothpick, skewer, or roast fork. Pour a tablespoon of the hot sauce over each muffin top covering it, allow to cool to room temperature before serving.
Let muffins cool in muffin tin for 10 minutes. Remove from tins and let cool on wire rack at least another 10 minutes.
Cream Cheese Frosting
(Use if NOT making crumble above)
4 oz Cream cheese (softened, cut into cubes)
2 tbsp Unsalted butter (softened, cut into cubes)
1/2 cup Wholesome Yum Powdered Allulose (or powdered erythritol)
1 tsp Vanilla extract
1 tbsp Heavy cream (or more if needed)
INSTRUCTIONS
Tap on the times in the instructions below to start a kitchen timer while you cook.
Use a hand mixer to beat together the cream cheese and butter, until fluffy.
Beat in the sweetener and vanilla, until well incorporated.
Add cream and beat again, until creamy. You can adjust the amount of cream to desired consistency.
Gulten Free Flour
1 1/2 cups brown rice flour
1/4 cup potato starch
1/4 cup corn flour (not starch)
1/4 cup white rice flour
1/4 cup tapioca flour
1 tsp xanthan gum
Instructions
Blend together and store in a secure container in a dry place .