If it’s only September 16th and you are already wondering what to make for lunches, here is an idea that may help! The flavour of fresh apples and cinnamon go well with some cut up veggies, fruit, cheese, and sausage.
My celiac teen enjoyed these non-crumbly muffins in is lunch this week. Why don’t you give them a try ….
- 3 Eggs
- 3/4 cup Applesauce
- 1 tsp Vanilla
- 215 grams Grated Apples this is about 2 cups
- 1/4 cup Canola Oil or oil of your choice
- 1/4 cup Brown Sugar
- 1/2 cup White Sugar
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Xantam Gum
- 1 1/3 cup 1:1 Flour I make my own blend. I have one store bought blend and cookbook blend suggestion below (in the notes)
- 2 tbsp Quinoa Flakes see note below if you have a hard time finding in store
- 2 tbsp Raw Sugar
- 1 tsp Cinnamon
- 2 tsp Canola Oil or oil of choice
- In a KitchenAide or Mixing Bowl, place the sugars, oil, apple sauce, eggs, and vanilla. Mix for 1 minute. Scrape sides.
- Add grated apples and mix until combined.
- In a separate bowl, measure all dry ingredients. Mix well with a whisk. Pour dry ingredients into wet and mix for 2 minutes. Scrape bowl once half way through.
- Scoop batter into prepared muffin tins (greased or use muffin paper cups). Let dough sit while you preheat oven to 350 degrees F and make topping.
- Measure topping ingredients and mix in a small bowl. Sprinkle evenly on top of muffins.
- Bake apple muffins in 350 degree oven for 17 minutes. Let muffins completely cool in pan before removing onto cooling rack.
If you want to make mini muffins, these silicone pans I use with the small scoop. The muffins are easy to pop out of the pan without greasing or using paper liners. If you would like more muffin recipes, here is my families favourite muffins with a page of tips on how to be successful making excellent gluten free muffins. Enjoy!