Apple Cinnamon Muffins Recipe

Name: Apple Cinnamon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound granny smith apples, peeled, cored, and diced into 1-inch cubes; 1 pound pink lady apples, peeled, cored, and diced, into 1-inch cubes; 1 tablespoon ground cinnamon; 1/2 cup agave nectar; 1/4 cup fresh lemon juice; 2 cups Bobs Red Mill gluten-free all-purpose baking flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoons xanthan gum; 1 teaspoons salt; 2 tablespoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup coconut oil; 2/3 cup agave nectar; 2/3 cup rice milk; 2 tablespoons pure vanilla extract

Servings: persons

1 pound granny smith apples, peeled, cored, and diced into 1-inch cubes
1 pound pink lady apples, peeled, cored, and diced, into 1-inch cubes
1 tablespoon ground cinnamon
1/2 cup agave nectar
1/4 cup fresh lemon juice
2 cups Bobs Red Mill gluten-free all-purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons xanthan gum
1 teaspoons salt
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup coconut oil
2/3 cup agave nectar
2/3 cup rice milk
2 tablespoons pure vanilla extract

1
Preheat the oven to 325F.
2
Line a baking sheet with parchment paper.
3
In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated.
4
Spread the mixture over the prepared baking sheet.
5
Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes.
6
The apples will be soft.
7
Let the apples stand for 30 minutes, or until completely cool.
8
(The roasted apples can be stored in an airtight container in the refrigerator for up to 1 week.)
9
Keep the oven temperature at 325F.
10
Line a standard 12-cup muffin tin with paper liners.
11
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg.
12
Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth.
13
Add 1 cup of the roasted apples and stir to distribute.
14
Pour 1/3 cup batter into each prepared cup.
15
Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes.
16
The finished muffins will be golden brown, and a toothpick inserted in the center will come out clean.
17
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.
18
Store the muffins in an airtight container at room temperature for up to 3 days.

762

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound granny smith apples, peeled, cored, and diced into 1-inch cubes, 1 pound pink lady apples, peeled, cored, and diced, into 1-inch cubes, 1 tablespoon ground cinnamon, 1/2 cup agave nectar, and more.

Yes, Apple Cinnamon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Cinnamon Muffins

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