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
- 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
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.