Baking can be super annoying with my food allergies. Paleo is the closest match, but many of the recipes call for almond flour, which I cannot have. Gluten-free and vegan contain items I usually can’t do either. And, “regular” recipes, well, that can get messy, too.
So, what I usually do is research what I want to make and then try modifying a variety of recipes to make what fits my food sensitivities. For this, I got inspiration from a recipe for vegan chunky apple cinnamon muffins on Averie Cooks.
My Gluten-Free Rustic Apple Cinnamon Muffins don’t come out like perfectly looking muffins, which is why I added the word “rustic” to it, but they do taste really good. I’m assuming you could substitute your favorite gluten-free flour, or even regular flour, but I went to my handy Premium Gold gluten-free flour mixture, because it has a blend of flours I can actually eat.
Personally, I also liked the big chunks of apples. It allows you to actually taste the apples. I also really liked the tip from Averie’s blog about coating the apples with flour and cinnamon so they don’t crash to the bottom of the muffin.
Gluten-Free Rustic Apple Cinnamon Muffins
what I used …
for the apples
1 1/2 cups diced apples
2 tablespoons flour
1 tablespoon cinnamon
for the rest …
1 large brown egg
1/2 cup lite coconut milk
1/4 cup vegetable oil
1/2 cup coconut sugar
2 teaspoons vanilla
2 teaspoons cinnamon
1 cup flour
2 teaspoons baking powder
what I did …
Preheat the oven to 400 degrees. Line 12 muffin tins, or two 6 muffin tins.
In a small bowl, mix together the apples, flour and cinnamon until the apples are coated. Set aside.
In a large bowl, whisk together the egg, coconut milk, vegetable oil, coconut sugar and vanilla.
Add in the cinnamon, flour and baking powder, just until combined.
Fold in the apples.
Using two tablespoons, fill the muffin pans.
Bake for 15-18 minutes, or until a toothpick comes out clean.
Remove from oven, and let cool.