So how was apple season where you live? It was bountiful here in Michigan, to say the least!
I was pretty tied up with my newest baby addition during picking, but my husband was able to take my big girls apple picking a couple times this October, and we have been enjoy bushels of beautiful Michigan apples over the last few weeks!
I was able to triple batch my baked applesauce recipe (all in one shot thanks to my new roaster oven
!), we have eaten a ton, and I also played around with a muffin recipe I have been working on! It was perfect for using up leftover apples that were starting to go bad, and I triple batched this recipe so we had some to store away in the freezer for quick pull out breakfast and lunch additions!
a simple real food recipe :: gluten free apple harvest muffins
Author: Renee - www.theSIMPLEmoms.com
Ingredients
- ¼ cup whole milk or whole coconut milk
- ⅓ cup melted butter or coconut oil
- ¼ cup sucanat or pure cane sugar (I think honey could work too)
- 2 eggs (if you are egg free go for an egg replacer)
- Juice of 1 lemon
- 1 cup brown rice flour
- 1 cup tapioca flour
- ½ cup sorghum flour
- 2 tsp aluminum free baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 TB cinnamon
- ½ tsp ground all spice
- 2 medium apples, finely chopped (I buzz them in my food processor)
Instructions
- Blend the milk, butter, sugar, eggs, and lemon with a hand beater until well combined.
- Add the flours, baking powder, baking soda, salt, cinnamon, and all spice, and blend through with the beaters. The batter is a bit dry but the apples bring in a lot of moisture once added and baked through.
- Fold in the chopped apples with a spatula.
- Bake in silicone cups or a buttered muffin tin at 350 degrees for 35 minutes. Check around the 30 minute mark in case our ovens run different.
Kitchen Tips:
1. This made 1 dozen large muffins. You could go smaller if you want and make more!
2. Double and triple batch for the freezer! It is so nice to have them stored away for quick pull out breakfasts, lunches, and snacks!
3. Get your brown rice flour
, tapioca flour
, and sorghum flour
on Amazon – great pricing! They don’t carry these flours in bulk at our health food store, so this is where I get them.4. I LOVE my silicone muffin cups
for baking muffins. Clean up is so much faster! Look at THESE
cups too!
YOUR TURN!
How did you use up your apple harvest this year?
This post was shared at Allergy Free Wednesdays!
Tammy Woodall
November 24, 2013 at 1:29 amThe Apple Muffins look delicious. I’ll be adding this to my list of recipes to make ASAP. I love the the picture…the girls are adorable.
Renee
November 30, 2013 at 12:55 pmThanks Tammy 🙂 And let me know how they turn out!
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Lauren
November 8, 2013 at 5:53 pmthose look so good! i love sorghum flour- it’s indispensable for gluten-free baking.
Renee
November 30, 2013 at 12:56 pmHi Lauren! Yes! Me too once I figured out how to play around with it I love sorghum flour too!
Sindy Murray
November 7, 2013 at 8:59 amthey look very yummy! thanks for the link for the muffin cups, they are now in my wish list!
Renee
November 7, 2013 at 12:51 pmPerfect! You will love them!
REK981
November 6, 2013 at 11:51 amThis looks so good! Adding to my recipes!!
Renee
November 6, 2013 at 6:52 pmGreat!
Elly
November 6, 2013 at 11:25 amOkay, I am making these right now. Using a pear and an apple because I have a lot of both. I love my silicon muffin liners too, don’t know how I ever lived without them!! Thanks for the recipe!
Renee
November 6, 2013 at 6:52 pmYour welcome Elly! Let me know how it turns out with the pear! Great idea!