Apple Pie Muffins (Gluten-free, Dairy-free)

I was inspired to do something with apples for two reasons- 1: it’s the SOS kitchen challenge for the month of September and 2: we had extra apples that needed a good recipe. So this morning, the boys and I decided to make muffins. I had two bowls out, one for blueberry muffins and one for apple muffins. I made them almost identically, except the fruit, of course. I also added cinnamon to the apple ones and half apple juice, half water. Perhaps that’s why the blueberry muffins had a bit more tapioca flavor. I only used water in that recipe. I also topped these ones with turbinado sugar, which was a great addition. I have to say, these muffins were a real winner. They really taste like apple pie filling.

My dad even ate a few and he is always the worst to win over with my concoctions. When he was asking me what I put in them and even grabbed a second one, I knew I was on to something good! This recipe made twelve muffins and we are down to one. Yikes! This may mean no one else gets to try them. Oh well, the boys love them and they are the ones who deserve to enjoy them!

I chose not to use soy or rice in this recipe. Although Ry is tolerating them, we made do without for so long, I don’t want to get caught up in depending on them again. It’s always good to rotate foods, too. Whatever Ry ate for an extended period of time, he became allergic to. I wish someone had informed us about rotating foods, but we hadn’t heard about it until more recently. There’s a lot of crazy information on the internet, but it sure has provided with us with invaluable research and direction on this journey. I will have to find some more food rotation information and do a separate post on that sometime; it’s good to know about! For now, make a batch of these muffins, whether it’s for breakfast tomorrow, brunch this weekend or a holiday treat, enjoy!

Apple Pie Muffins

1-1/4 cup sorghum flour

3/4 cup tapioca flour

3/4 cup organic light brown sugar (or 3/4 cup palm sugar or 1/2 cup agave)

1 Tablespoon corn-free baking powder

1 teaspoon guar gum

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 cup applesauce

1/4 palm shortening, melted

1/4 cup apple juice

1/4 cup water (if using agave, start with an 1/8 cup and gradually increase, if/as needed)

1-1/2 cup finely chopped apple (about 1 medium apple)

1 Tablespoon apple cider vinegar

3 Tablespoons turbinado sugar (may be omitted, if you are avoiding sugar)

 

1. Preheat oven to 350 degrees.

2. Mix together flours, sugar, baking powder, guar gum ,sea salt and cinnamon.

3. Add applesauce, melted palm shortening, apple juice and water. Mix well.

4. Stir in apple chunks, then add apple cider vinegar.

5. Fill muffin pan almost full, then sprinkle turbinado sugar evenly on muffins.

6. Bake for 25-30 minutes, until a toothpick comes out clean, at 350 degrees.

7. Let cool for five minutes, then take out of muffin tray to continue cooling.

8. Don’t eat all immediately, or do, either way, enjoy!