• Muffins
  • 1/2 cup brown rice flour
  • 1/2 cup rice flour ( white rice flour)
  • 1/4 cup tapioca flour
  • 1/3 cup potato starch
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder ( gluten free)
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum ( xanthan gum may be substituted ~ corn derived)
  • 1/4 teaspoon sea salt
  • 1/3 cup canola oil
  • 1 egg ( If you use Ener-G egg replacer use 2)
  • 1 cup unsweetened applesauce
  • 1 1/2 apples, pealed and chopped ( organic are better)
  • 1 teaspoon cinnamon
  • Crumble Topping
  • 1/2 cup ground cashews or 1/2 cup almond meal
  • 1 tablespoon brown rice flour
  • 2 tablespoons brown sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon cinnamon

About This Recipe

“These are definitely 5 stars. Do use muffin cups it makes them a lot more professional looking.”

Directions

  1. Preheat oven to 350°F.
  1. Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
  2. Mix well.
  3. Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
  4. Stir lightly to combine and add additional liquid if needed. (Juice — etc.).
  5. Line muffin tins and oil a little bit to prevent any sticking.
  6. Generously fill muffin cups with mixture.
  7. Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
  8. Mix and sprinkle onto each muffin.
  9. Bake for about 26 minutes until done.
  10. Cool and enjoy for breakfast or a snack anytime!
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