Sugar free and Gluten free muffins that are delicious are always a challenge.  I will often find recipes and modify them to the point that they are unrecognizable. Without further ado here is my “Incredible” ( Calvin’s review) apple Crumble muffins:

APPLE CRUMBLE MUFFINS

INGREDIENTS

  • 3 CUPS  grated Apples – I just toss them in my food processor and pulse.  My favourite to use as Matsu or Empire. You can also use Mackintosh.  I would use firm slightly tart apples.
  • 2 CUPS  Rolled oats – Make sure they are gluten free if you have intolerances.
  • 1½ CUPS unsweetened shredded coconut
  • ½ CUP Lakanto Monk Fruit Extract – ( if you are using sugar, you can use brown sugar)
  • 2 teaspoons vanilla Extract
  • ⅔ CUPS Avocado Oil or coconut Oil melted and cooled
  • 4 large eggs
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup Almond flour
  • 1/2 Cup Tiger Nut flour ( you can sub this for gluten free flour)
  • 1 Cup gluten free flour
  • 1 tsp baking Soda
  • 1/2 Tsp baking Powder
  • 1/2 tsp Salt
  • 2 teaspoons Cinnamon powder Plus 1/2 teaspoon for apple crumbleDirections:

     

      1. Preheat oven to 350 F.  Place the apple, oats, coconut, Lakanto and vanilla in a large bowl and mix to combine. Set aside for 10 minutes. Reserve 1 cup of the apple mixture and set aside.
      2. Add the oil, eggs, flour, cinnamon and apple sauce to the remaining apple mixture and mix until just combined. Divide the mixture between a 12 x ½-cup-capacity  lightly greased silicone muffin tin and top with the reserved apple mixture mixed with remainder of cinnamon.   You might need to press down a bit for it to stick.
      3. Cook for 30 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.

I am going to play around with cooking temp to see if I can make it even better…

 

 

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