Apple and cinnamon - the perfect flavour combo for cooler weather. Gluten-free and sweetened with maple syrup, they are a great option for anyone with a gluten allergy.
Ingredients
- 240 g FreshLife almond flour
- 1 tsp ground cinnamon
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 size 7 Better Eggs
- 160 ml maple syrup
- 3 tbsp vegetable oil
- 1 tsp vanilla essence
- 2 medium apples
- 75 g FreshLife walnut pieces
For the topping
- 2 tbsp raw sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 180C. Line a 12-cup muffin pan with greaseproof bake cups.
- Whisk all the dry ingredients in a bowl to remove any lumps.
- In a separate bowl, beat the eggs, maple syrup, vegetable oil, and vanilla essence.
- Pour the wet ingredients into the dry ones and mix until just combined.
- Chop one of the unpeeled apples into small pieces and fold into the batter with the walnut pieces. Don’t overmix - this will make the muffins tough.
- Spoon the batter into the baking cups. Cut the remaining apple into thin slices and arrange 3 pieces on top of each muffin. Mix the raw sugar and cinnamon together for the topping and sprinkle a little over each muffin.
- Bake for 35 minutes or until the top of the muffins turn golden brown.
Notes
Many brands of baking powder in New Zealand are gluten-free but double check if you are making these muffins for someone with a gluten allergy.