Gluten, Nut and Dairy Free Apple Cinnamon Muffins Recipe
Servings: 20 minis or 8-9 large cupcakes
Hand mixing in a bowl method… Dry bowl ingredients in one bowl
- 40 g coconut flour (for full grain free, ie ‘no buckwheat’ or tapioca flour below, do 80g / 1/2 cup coconut flour and increase to 3 eggs, not 2)
- 90 g tapioca flour or buckwheat flour (you can grind down buckwheat kernels into a powder to make buckwheat flour)
- 30 g flaxmeal (you can buy preground or grind flax seeds fresh for best result. Speed 7, 8 seconds, or on high in a regular food processor)
- 1 tsp aluminium free baking powder
- 2/3 tsp bi carb soda
- 1 tsp vanilla bean powder (if you don’t have, just do 2 teaspoons vanilla bean extract in the wet ingredient bowl)
- 1 heaped tsp ground cinnamon*
- 40 g desiccated coconut
Wet bowl ingredients in a second bowl
- 2 eggs broken up with a fork first in the bowl (if you have egg allergy to cater for, you can replace the egg with 50ml extra of coconut milk. It will be a little less stable in texture if you wanted to make a cake, but still perfect for cupcakes)
- EGG FREE OPTION FROM HANNAH who’s made them already: I just add 3 tbsp of water to 1t of flaxmeal to replace one egg usually – stir it and let it sit for a couple of minutes. It goes all goopy and makes a large ‘egg’. For this recipe though I only used 2tsp of flaxmeal to 6 tsp of water as I thought with the other 30g already it wouldn’t need as much. It was great.
- 1/2 cup or 160g rice syrup, maple syrup or 120g honey ( You could also use stevia glycerate or erythritol if needs be, although I find them to taste very chemically).
- 125 ml or 1/2 cup coconut milk (there is a little fructose in coconut milk. If super sensitive / fructose malabsorption issues, replace with nut milk or whole milk)
- 100 g melted butter, ghee or coconut oil
- 1 large red apple, cut into approximate 1cm cubed size chunks about 1.5 cups of chopped apple - anywhere between 1-2 cups is fine though so don't stress.
Pop the oven on 180C / 350 F, non fan forced setting.
Once you’ve got everything in your wet and dry bowls, just give them each a little stir through.
Combine the bowls together and stir through until just combined.
Leave for a minute to firm up.
Pour into your cupcake cups, leaving 1cm off the top for rising.
Bake for 20-25 minutes, doing a skewer test at 20 minutes to check. Skewer comes out clean? You’re done.
THERMOMIX or MY Cook NOTE