This is my favorite time of year. I love fall and the transition to the cooler weather, beautiful colors, fall clothes, and especially, all the fall foods. One of my family’s favorite fall foods is apples. We’ve been enjoying apples these past few weeks as we make the transition to all things fall. I love making new fall recipes as a change of pace from all the summer ingredients and flavors we’ve been using.
Simple, Warm Breakfast for everyone
These apple-cinnamon muffins are a great way to transition into the fall season, and a great way to start your day. I love serving up a warm breakfast on those cooler mornings when it’s tough to get everyone going. Muffins are also a simple grab-and-go breakfast that everyone can enjoy, even when your family may not all eat together.
Simple and Allergy-friendly
I use gala apples in this recipe, which are my family’s favorite, but you can use any type of apple you love. This recipe is gluten and dairy-free and simple to make. No mixer is required. These muffins will keep for a week in the refrigerator and can be frozen for up to 3 months.
12 cup muffin pan (or a 24 cup mini-muffin pan, or 6 cup jumbo muffin pan)
Measuring cups and spoons
8ouncesGluten-Free flour mixequals approximately 1 3/4 cups
4ouncesBrown sugar + 1 tablespoon reserved for toppingequals approximately 1/2 cup
1/2teaspoonXanthan Gumomit if your flour mix already contains this
2 teaspoonsBaking Powder
8ouncesNon-dairy milkequals approximately 1 cup; I like to use oat milk because it's a thicker consistency.
4ouncesNon-dairy butterequals 1 stick; I use Earth-Balance brand
1 large apple peeled and chopped into small pieces
Preheat oven to 350 degrees
Grease a 12 cup muffin pan (or a 24 cup mini-muffin pan)
With a whisk combine the flour, xanthan gum (if needed), brown sugar, salt, baking powder and cinnamon in a large mixing bowl. Then set aside.
In a separate bowl, whisk the eggs, non-dairy milk, and non-dairy butter until frothy.
Gradually add the dry ingredients to the wet while slowly whisking until batter is combined.
Fold in the apples with a spatula.
Pour the batter into the prepared muffin pan filling each cup 3/4 full.
Lightly sprinkle each muffin with the reserved 1 tablespoon of brown sugar.
Bake for 30-35 minutes or until a knife comes out clean
Remove from the pan and cool on a wire rack for a few minutes.
You can use Laura’s Gluten-free flour Blend or use any gluten-free flour blend of your choice. Just remember to omit the xanthan gum if your blend already contains it. I like to weigh most of my ingredients for consistency, but it is not necessary to do so. Just follow the approximate measurements listed next to each ingredient. This recipe yields 12 regular muffins, 6 jumbo muffins, or 24 mini-muffins. Calories are based on 1 regular-size muffin.
I hope these apple-cinnamon muffins help you transition into the fall season, and that your family will enjoy them as much as mine does.
Leave me a comment and let me know what you think of this recipe.