It's Foods Friday at our little Nature Nest! That means we get to bake something special. 🤗 As we wrap up the letter C this beautiful fall day, we used the morning to bake apple muffins.😋 We each took our turns in the Cut & Chop station, the greasing station with CoConut oil, and the mixing station with 🍎 Cider vinager and Cinnamon.
Serves: 12 regular size, 24 mini
▢2 ⅓ cups (290g) King Arthur measure for measure gluten-free flour
▢⅔ cup (125g) monkfruit sweetener
▢3 teaspoons aluminum-free baking powder
▢1 teaspoon ground cinnamon
▢Pinch of any good-quality salt
▢1 (~180g) medium-sized organic apple, chopped roughly or finely
▢1 cup (250g) dairy-free milk
▢½ cup (125g) avocado oil
▢1 tablespoon apple cider vinegar
▢1 teaspoon vanilla extract, optional
▢½ (~90g) medium-sized apple, chopped roughly or finely
Preheat the oven to 180°C (350°F). Grease a muffin/cupcake tray with coconut oil or line with liners.
Add all the dry ingredients to a medium or large bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl (except the apple) and mix until just before it's combined.
Add the chopped apple and fold until the apple is evenly dispersed.
Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
Optional: Scatter the remaining chopped apple and granulated coarse sugar on top.
Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
Cool the muffins in their tray for 10 minutes.
Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy sweetener topping will soften after 1 day.