As you may know, I've been gluten-free for more than five years. One of the hardest parts about starting off on a gluten-free diet is learning to bake. Practice makes perfect, right? So I practiced... a lot. You can ask my family. I have had a lot of lackluster results (aka, fails) and a lot of fantastic results (aka, wins).
Today I want to share a fantastic win with you.
It all started a few weeks ago when I had been fiddling with an apple cake recipe my cousin Sharon sent me a while back.
I was trying to convert her recipe to be gluten-free. In her recipe, she diced apples, cooked them in butter, then finished them off with brandy and spices. The gluten-free apple cake recipe from Sharon was and still is phenomenal (and the recipe is on my blog if you want to see it).
I was trying to convert her recipe to be gluten-free. In her recipe, she diced apples, cooked them in butter, then finished them off with brandy and spices. The gluten-free apple cake recipe from Sharon was and still is phenomenal (and the recipe is on my blog if you want to see it).
I took the same principles I applied to making the apples for my apple cake recipe and applied it to my basic almond flour muffin recipe. The results were incredible. As soon as I bit into one of these moist muffins, I knew exactly what I wanted to call these muffins: Almond Flour Apple Pie Muffins! Yep, they taste like apple pie.
You can replicate my results by following the recipe below. If you don't like apples, you can use any filling including blueberries, chocolate chips or raisins. Just follow the almond flour muffin recipe and you're set. The basic almond flour muffin recipe is super easy to make and only recipes a few simple ingredients I bet you already have on hand. You use one cup of almond flour and two large eggs. I then add a little baking soda (a leavening agent), a little honey (for sweetness) and a dash of apple cider vinegar (for flavor).
You are going to love these muffins for many reasons. One, they taste like apple pie. Nuff said. Two, they make your house smell like cinnamon and sugar. Yum! Three, they contain nutrient-rich almond flour vs. white refined grains. Four, these muffins satisfy your sweet tooth and fill you up because of their high protein, fat and calorie content. (Remember, these are good fats that keep you feeling full longer.)
If you like this recipe, please visit me over at Good For You Gluten Free to see what I'm cooking up next.
APPLE FILLING INGREDIENTS
1 large red apple, diced into small pieces (skin on okay)
1 Tbsp. butter
2 Tbsp. water
1 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
MUFFIN INGREDIENTS
1 cup Honeyville blanched almond flour
1/4 tsp. baking soda
2 large eggs
1 Tbsp. raw honey
1/2 tsp. apple cider vinegar
MUFFIN TOPPING INGREDIENTS
2 tsp sugar
1/2 tsp. cinnamon
DIRECTIONS
Preheat panggangan to 350 degrees.
Add 7 cupcake liners to your muffin pan. Set aside.
Melt butter in saucepan over medium heat.
Add diced apples and saute for about 10 minutes until softened, stirring frequently.
Add water, sugar, cinnamon and nutmeg and cook for another minute.
Turn off heat and set aside.
In a small bowl, combine almond flour and baking soda. Set aside.
In a large bowl, combine egg, honey and vinegar. Whisk well.
Add dry ingredients to wet ingredients and mix well for about 30 seconds.
Fold apple mixture into batter until fully combined.
Evenly distribute batter into muffin cups.
In a small bowl, combine 2 tsp. sugar with 1/2 tsp. cinnamon.
Sprinkle 1/4 tsp. of mixture on top of each muffin.
Place muffins in the panggangan to bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to fully cool before enjoying (if you eat them too soon, the muffins will stick to the muffin liners).
Enjoy!
Please note that the basic muffin recipe makes 6 muffins... but when you add the apple filling, it'll turn into 7 muffins. Double the recipe to fill your muffin pan and feed a crowd.