Last year, I tried Bethany Frankel’s banana bread recipe, and it was delicious. It inspired me to make several modifications and come up with an apple muffin loosely based on her banana bread recipe. In addition to being gluten-free, this recipe is lower in fat and calories than your standard muffin.
The addition of oat flour gives a nice hearty flavor. You can also easily make your own flour at home. Simply buy gluten-free oatmeal, found in most health food stores. Add the oats to your blender and pulse for a few seconds until it looks like a fine flour.
This is an amazingly versatile recipe. You may use any puree and get a similar result. I have used pumpkin, smashed banana and homemade strawberry jam. You may also use other types of flour, like brown rice flour or all purpose for those who can eat gluten. The addition of nuts is optional, but I like adding them because of the healthy fats they contribute.
Usually I will double this recipe. I like to freeze them, so we have snacks on hand for impromptu play-dates. This is also a recipe where a kid can easily help out, and mine loves to. He even requested these for his birthday this year. Everyone at the party loved them. Who needs frosting?
First, preheat your oven to 350 degrees.
Mix the following wet ingredients first:
1/4 cup coconut palm sugar (or granulated white or brown cane sugar)
1 tablespoon safflower or canola oil
3/4 cup of applesauce
1 teaspoon real vanilla extract
Next, mix the dry ingredients in a separate bowl:
1 cup gluten-free oat flour OR
½ cup of oat flour and ½ cup brown rice flour
¼ t of cinnamon
¾ teaspoon gluten free baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup of finely chopped walnuts
¼ cup chopped apple (optional)
Now, make the topping
Combine 1 tablespoon of sugar and 1 teaspoon of cinnamon
1. Add the wet ingredients to the dry ones and stir until just combined.
2. Spray muffin tin or use paper liners. This recipe will make about 9 muffins.
3. Fill muffin cups 2/3 of the way full
4. Sprinkle with a pinch of sugar/cinnamon topping. This will create a crunchy top crust.
5. Bake 16-17 minutes or until a toothpick comes out clean.
6. Cool on a cooling rack and enjoy!