Disclosure: This post may contain affiliate links, which means we may receive a small commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details. Please also refer to our medical disclaimer.
I know that most people relate apples and cinnamon with fall, but I thought that I would share a recipe that my son and I have had fun making together recently. (Bonus: Check out the video at the end of this post!)
Our family eats mostly gluten-free. Before I was gluten-free, I used to bake up a storm, with my favorite foods to make being yeast and quick breads, and pies. Gluten-free baking has, at times, thrown me for a loop when my baked goods act differently than if they were made with gluten – I’m not used to flops, and especially the expensive flops that come when gluten-free goodies don’t turn out!
But this recipe is one that has worked out well for me (it also helps that we’re only at 3,000 ft. elevation now and not 4,500 or 6,000 like within the past few years!).
Although I prefer to use mostly organic ingredients, the flour in this recipe is Pillsbury brand that we buy at Wal-Mart. I used to use a different kind, but it’s only available regionally at certain Whole Foods, so I haven’t found a great alternative yet since we moved. About half of the ingredients in this picture came from Vitacost. I love ordering from them, because if I get my order in before 11 AM, it’s usually at my door the next day!
If you’re looking for a great muffin recipe for a camping breakfast, or yummy gluten-free goodness to bring along on your next road trip, consider making these apple cinnamon muffins!
Rebekah’s Gluten Free Apple Cinnamon Muffins
1/2 C. Oil (I used olive, but avocado or melted coconut oil would be great choices as well!)
3/4 C. Brown Sugar
1 tsp. Vanilla Extract
1-1/4 C. Applesauce
1-3/4 C. Gluten-Free Flour Mix w/ Xanthan Gum
1 tsp. Baking Soda
2 1/4 tsp. Baking Powder
1/4 tsp. Salt
1/4 C. Quick Oats
1-1/2 tsp. Cinnamon
1 C. Apples, Diced
Extra Turbinado or Brown Sugar and Cinnamon to sprinkle on top
Preheat oven to 350*. In a mixing bowl, combine oil and brown sugar. Beat in eggs and vanilla. Stir in applesauce until combined. Add dry ingredients to the bowl: flour, baking soda, baking powder, and salt. Stir just the dry ingredients a little to mix and then combine them with the wet. Add quick oats and cinnamon. Stir in diced apples until evenly distributed through batter.
Spoon into a greased muffin pan. Combine some sugar and cinnamon (to your taste) and sprinkle evenly over each muffin top. Bake at 350* for 15-20 minutes or until toothpick comes out clean.
Enjoy your tasty treat! 🙂
Check out this video my son and I made of putting these muffins together!: