Apple Muffins (Gluten Free, Vegan & Refined Sugar Free)

Last week I shared a recipe for allergen safe Strawberry Rhubarb muffins. After taking a bite of those muffins, I just knew they would make the most perfect base for Apple muffins! They are so good as strawberry rhubarb muffins and they are just as delightful as apple muffins!

This is a recipe from Feasting on Fruit that I adapted - I swapped out the strawberry rhubarb for apples. This little switch-a-roo resulted int he most perfect Fall treat! Apple muffins minus the gluten, dairy, eggs and sugar! I love it!

Start by prepping 2 egg replacements (I use Bob's Red Mill Egg Replacemer, but you could use another vegan egg option). Prep the vegan egg and let it sit for 10-15 minutes until you need it.

In a medium mixing bowl, combine 1/2 cup of applesauce, 2/3 cup of coconut sugar, 2 egg replacers, 1/2 cup of full-fat coconut milk, 1 Tablespoon of lemon juice and 1 teaspoon of vanilla extract.

In a separate small mixing bowl combine the dry ingredients - mix together 2 1/2 cups of gluten free oat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt.

Once the dry ingredients are combined, add them to the medium mixing bowl and stir to combine.

Peel, core and chop up about 1 cup of apples. I used 5 apples but depending on the size of your apples, you may need to adjust this number.

Fold the apples into the muffin batter.

Prep a muffin tin, either with cupcake liners or by coating it in coconut oil. Fill each muffin cup to be about 3/4 of the way full with batter. This muffins don't rise quite as much as regular muffins, so don't worry about over filling.

Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake the muffins for 35-40 minutes. When the muffins are fully baked, they should be firm but bounce back when pressed lightly. Let the muffins cool for about 10 minutes in the muffin tin before enjoying one and setting the rest on a wire cooling rack to cool completely. Store these muffins in an air tight container for up to one week.

APPLE MUFFINS
[gluten free, vegan & refined sugar free]
yield 12 muffins

ingredients
1/2 cup unsweetened applesauce
2/3 cup coconut sugar
2 egg replacers (Bob's Red Mill or Flax Eggs)
1/2 cup full fat coconut milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
2 1/2 cups gluten free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup apple, peeled, cored & chopped

directions
1. Prepare the egg replacer and let it sit for 10-15 minutes before mixing it in with the other ingredients.
2. Combine the applesauce, coconut sugar, egg replacers, coconut milk, lemon juice and vanilla extract in a medium mixing bowl. Once combined, set aside to mix up the dry ingredients.
3. In a separate, small mixing bowl, combine the GF oat flour, baking powder, baking soda, cinnamon and salt.
4. Add the dry ingredients to the medium mixing bowl and stir to combine.
5. Peel, core and chop up the apples. Add the apples and fold them into the batter.
6. Spoon the batter into a muffin tin lined with coconut oil or cupcake liners. Fill each cup to be about 3/4 of the way full.
7. Preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, bake the muffins for 35-40 minutes. The muffins should be firm, but bounce back when pressed on lightly.
8. Let the muffins sit in the muffin tray for 10-15 minutes to cool. Transfer them to a wire cooling rack to cool completely. Store the muffins in an air tight container for up to 1 week.

Let me know if you have questions!