Matt and I ventured to the Illinois/Wisconsin border last Sunday to pick some apples, and came home with half a bushel of McIntosh. Half a bushel doesn’t sound like an intimidating amount, but let me tell you it’s WAY more than our tiny kitchen can store. So I’ve been spending the last week finding ways to enjoy them and muffins was first on the list!
Most gluten-free muffin recipes center around the use of almond flour, but since I have some nut-free people in my life, I experimented with oat flour as a replacement and they turned out great! These little guys are packed with fresh apple goodness, are refined sugar-free, nut-free, dairy-free, and gluten free! They are filled with warm spices and will make your home smell like Fall. The sweet-cinnamony crumb topping is the final touch on these magical muffins. It sounds impossible, but they are even Matt approved and that’s how I measure a good muffin.
I was trying to use as many apples as I could, so please note that this recipe makes a double batch of muffins. Or, if you only have one muffin tin like I do, make 12 muffins and a loaf of bread! You could half the recipe, but you’d probably regret it.
Spiced Apple Muffins
Prep time: 15 mins Bake time: 20 minutes Total time: 35 minutes
Makes 24 muffins, or 2 loaves
For the muffins:
1 3/4 C oat flour (2 C old fashioned rolled oats)
1/4 C coconut flour
2/3 C tapioca flour
4 t cinnamon
2 t baking soda
Pinch cardamom (optional)
2 t vanilla
1/2 C coconut milk (or almond milk if you aren’t making nut-free)
1/3 C coconut oil, melted
1/3 C honey
2/3 C pure maple syrup
2 C shredded apples, excess liquid squeezed out
1 C small diced apples
For the crumb topping:
1 T vegan butter, melted
1 T honey
1/3 C old fashioned rolled oats (whole, not oat flour)
1 t cinnamon
Preheat oven to 350° and line muffin tins, or grease and line loaf pan with parchment paper.
Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 2 C of regular oats makes about 1 3/4 cups of oat flour if you’re making at home.
In large bowl, combine oat flour, coconut flour, tapioca flour, spices, and baking soda. In a separate medium bowl, beat eggs, vanilla, and milk. Add coconut oil, honey, and maple syrup and whisk to combine. Shred 2-3 medium sized apples using food processor or by hand (these do not have to be peeled). Cut another apple into a small dice. Add all apples to wet ingredients and stir together.
Make a well in dry ingredients and carefully pour in egg/apple mixture. Using rubber spatula, carefully fold together until combined. Do not over mix! Spoon into prepared muffin tin or loaf pan.
To make crumb topping, combine ingredients and spoon on top of batter.
For muffins, bake about 18-20 mins, and for loaf bake about 35 mins or until toothpick inserted comes out clean.
If you aren’t eating them all fresh out of the oven, keep refrigerated so they stay fresh longer. Enjoy!