Gluten-Free Apple Cinnamon Breakfast Muffins
Preserve your apples, and send the kids off to school with healthy gluten-free apple cinnamon breakfast muffins!
Servings: 12 muffins
Ingredients
- 4 eggs I haven’t tried egg free, but I would imagine flax eggs or applesauce “eggs” would work – the muffins will probably not puff up as much but they would still taste great.
- 1/3 cup coconut sugar
Raw honey or pure maple syrup would work too. If you have older kids used to sweeter things, I would bump this up to ½ cup. As is these muffins have a mild sweetness, perfect for a healthy breakfast muffin for little ones.
- ¼ cup olive oil
or melted coconut oil or butter
- 2 tsp vanilla extract
- ¼ cup coconut milk
or raw milk/yogurt if you tolerate dairy
- 1 cup cassava flour
- ½ cup blanched almond flour
If you are nut free, you could try more cassava flour
- ½ cup tapioca starch
- 1 tbsp cinnamon
- 1 tsp aluminum free baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 2 cups chopped apples it ended up being 2-3 small apples for me – I just buzz them up in the food processor quick for the chop
Instructions
- Pre-heat the oven to 350 degrees and line your muffin tin with silicone muffin cups or unbleached paper cups.
- Beat the eggs, coconut sugar, and olive oil for 1 minute until frothy.
- Add the rest of the ingredients, blend to combine, and then fold in the apples.
- Scoop the muffin batter into your lined muffin tin (recipe makes 12 large muffins), and bake at 350 degrees for 20 minutes. A toothpick should come out clean if they are done. Let the muffins cool 5 minutes before transferring to a cooling rack to cool completely. To store leftovers in the freezer, let the muffins cool completely, wrap them up in plastic or beeswax wrap, and then into a freezer bag.