Dairy and Gluten Free Apple Muffins

• Produce

  • 2 Apple

• Refrigerated

  • 1 cup Non-dairy milk

• Pasta & Grains

  • 1 1/2 cup Oat

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Clove
  • 2 tbsp Flax meal
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 pinch Salt

• Nuts & Seeds

  • 3/8 cup Coconut

• Liquids

  • 6 tbsp Water

• Other

  • 3/4 c all-purpose gluten free baking blend

Found on eathealthyeathappy.com

Description

Ingredients

• Dry ingredients:
• 1 1/4 c oats (make sure gf if needed)
• 3/4 c all-purpose gluten free baking blend
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 apple, cored and chopped (I like Galas)
• Wet ingredients:
• 1 c non-dairy milk
• 2 Tbs flax meal
• 6 Tbs water
• 1/3 c + 1 Tbs brown sugar
• 1/4 c coconut, canola or olive oil
• Crumble topping:
• 1 apple, cored and chopped
• 1/3 c oats
• 2 Tbs coconut, canola or olive oil
• 2 Tbs brown sugar
• 1 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp nutmeg
• pinch salt

Directions

• Heat the oven to 350 and prepare a 12-space muffin tin with liners or nonstick spray. Grind the oats into flour in a food processor. This takes 2-3 minutes of processing.
• Whisk all the dry ingredients except the apple together in a medium bowl. Stir in the apple.
• Whisk all the wet ingredients together in a medium bowl. Stir in the dry ingredients. Fill each muffin tin about 3/4 full (I like using an ice cream scoop).
• Stir the crumble ingredients together and spoon it on top of the muffin batter. There should be enough for each muffin to get about 1 1/2 tablespoons.
• Bake for 27-30 minutes. Let the muffins stand in the tin for about 10 minutes before getting them out.