Apple Crumble Muffins
Sugar free and Gluten free muffins that are delicious are always a challenge. I will often find recipes and modify them to the point that they are unrecognizable. When I’m not baking, but cooking, I more often than not use recipes as guidelines and often change things up to suit my tastes. The common refrain in my kitchen is ” oooo that recipe sounds great, let’s make it better!”
I love cooking. If my kids need me, they always look in the kitchen first. I started cooking when I was quite young as both my parents worked. Both my mom and my grandmother taught me how to cook. Before she died a few years ago, I would Skype my babcia in Poland if I needed help with a Polish recipe. I learned how to make omelettes and Chicken Broth from scratch first. I loved and still love putting meals together for people. I seemed to have a knack for it then and just got better over time. By the time I was in my twenties I could cook and bake like nobody’s business. Reading and cooking are probably 2 of my favourite things to do. I may have a slight addiction to cookbooks. Reading and cooking combined. Woohoo!
When we moved to Casablanca when I was 8 years old, my culinary tastes evolved quite rapidly. From slightly boring Polish cooking to Moroccan cuisine was quite the leap. I fell in love with spices. Cilantro, Coriander, Cumin, Ginger, Chilli became my favourite. Polish idea of spices? Pepper, salt, dill, parsley and paprika. My tastebuds were alive for the first time!
In Toronto my tastes grew even more. Thai Food and Indian food being my favourite. Japanese food is in the top 5 for sure. I will cook food from any country if the recipe sounds terrific.
Having some restrictions to my diet, I had to be inventive with the way I cook. I love cooking, I love experimenting. Enjoy! Without further ado here is my “Incredible” ( Calvin’s review) apple Crumble muffins:
- 3 CUPS grated Apples – I just toss them in my food processor and pulse. My favourite to use as Matsu or Empire. You can also use Mackintosh. I would use firm slightly tart apples.
- 2 CUPS Rolled oats – Make sure they are gluten free if you have intolerances.
- 1½ CUPS unsweetened shredded coconut
- ½ CUP Lakanto Monk Fruit Extract – ( if you are using sugar, you can use brown sugar)
- 2 teaspoons vanilla Extract
- ⅔ CUPS Avocado Oil or coconut Oil melted and cooled
- 4 large eggs
- 1/2 cup unsweetened apple sauce
- 1/2 cup Almond flour
- 1/2 Cup Tiger Nut flour ( you can sub this for gluten free flour)
- 1 Cup gluten free flour
- 1 tsp baking Soda
- 1/2 Tsp baking Powder
- 1/2 tsp Salt
- 2 teaspoons Cinnamon powder Plus 1/2 teaspoon for apple crumble
- Preheat oven to 350 F. Place the apple, oats, coconut, Lakanto and vanilla in a large bowl and mix to combine. Set aside for 10 minutes. Reserve 1 cup of the apple mixture and set aside.
- Add the oil, eggs, flour, cinnamon and apple sauce to the remaining apple mixture and mix until just combined. Divide the mixture between a 12 x ½-cup-capacity lightly greased silicone muffin tin and top with the reserved apple mixture mixed with remainder of cinnamon. You might need to press down a bit for it to stick.
- Cook for 30 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
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