Ingredients for Apple Cinnamon Muffins With Crumble Topping Gluten Free
- 9 tbsp brown rice flour
- 1/2 cup white rice flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 10 tbsp packed light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp guar gum
- 1/2 tsp sea salt
- 1/3 cup + 1 tbsp canola oil
- 1 large egg
- 1/4 cup unsweetened applesauce
- 1 cup chopped apples
- 1 1/2 tsp ground cinnamon
- 1/4 cup ground cashews
- 1-2 tablespoons milk or water (optional)
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How to Make Apple Cinnamon Muffins With Crumble Topping Gluten Free
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together: 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/4 cup tapioca starch, 1/4 cup potato starch, 1/2 cup packed light brown sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp guar gum, 1/2 tsp sea salt, and 1 tsp ground cinnamon.
- Add 1/3 cup canola oil, 1 large egg, 1/4 cup unsweetened applesauce, and 1 cup chopped apples (about 1 medium apple).
- Stir gently until just combined. Add 1-2 tablespoons of milk or water if the batter is too thick.
- Line a 12-cup muffin tin with paper liners and lightly grease the liners.
- Fill each muffin cup about 2/3 full.
- In a small bowl, combine: 1/4 cup ground cashews or almond meal, 1 tbsp brown rice flour, 2 tbsp packed light brown sugar, 1 tbsp canola oil, and 1/2 tsp ground cinnamon.
- Mix until crumbly. Sprinkle evenly over the muffin batter.
- Bake for 26-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
152g
Fat
15g
Carbs
26g
