Apple and Walnut Muffins (Gluten Free)

I think apple and walnuts are a great combo and not forgetting cinnamon! Some find cinnamon a bit overpowering, but I just love it! You will not believe it, this recipe called for 4 teaspoons of cinnamon but I just used one teaspoon! And yet there were complains 🙄.

This recipe is adapted from https://www.texanerin.com/apple-muffins/. Besides reducing the cinnamon, I made other modifications as well. I did not have Greek yogurt nor plain yogurt, so I used apple sauce instead. And for the streusel toppings, I just mixed almond meal, coconut flour and 1/4 teaspoon cinnamon and added walnuts. If you’re not a fan of cinnamon, you may omit it altogether from the recipe.

So here’s my take on apple and walnuts muffins and hope you enjoy them! 🤗

Ingredients

Almond meal – 200 gms
Coconut flour – 28 gms
Baking powder – 2 tsps
Baking soda – 1/2 tsp
Ground cinnamon – 1 tsp
Ground ginger – 1/2 tsp
Ground nutmeg – 1/2 tsp
Eggs – 3
Honey – 2/3 cup
Vanilla essence – 1 tsp
Apple sauce – 1/2 cup
Royal Gala Apples – 2, peeled and diced small

Streusel Topping

Almond meal – 25 gms
Coconut flour – 1 tsp
Ground cinnamon – 1/4 tsp
Walnuts – 40 gms, chopped

Method

Preheat the oven to 220 degrees C and line the muffin tray with muffin liners.
Prepare the streusel topping by mixing first the almond meal, coconut flour and cinnamon (if using) and lastly add the chopped walnuts and stir well. Keep this aside.
In a medium bowl mix together all the dry ingredients.
In another bowl, mix together all the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
Next fold in the apples.
Pour the batter into each muffin cup slightly more than 3/4 and sprinkle the streusel toppings on top of the batter.
Bake for 5 mins at 220 degrees C and then lower the temperature to 170 degrees C and bake for 22 mins.
Let the muffins cool in the muffin tray for about 15 mins and then remove the muffins to a wire rack and let it cool completely.
Store in an airtight container and refrigerate after 24 hrs.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz