Healthier Gluten-Free Apple Cinnamon Muffins
Before I dive into my recipe and the reason why you are probably at this post, I wanted to share some feelings. Figuring out this pattern of blogging/posting on my erinliveswhole Instagram/writing new posts – I feel lost. I know everyone says to stick with it, blogging can be discouraging at first, but I’m left thinking – am I really even blogging? I’m sharing recipes and some bits into my life, but am I trying to mix too many things? Where is my focus? Should I just stick to recipes and never share any personal pieces of my life? Should I share fewer recipes? I’m asking for advice, for help, for suggestions. How can I make this space better for my followers because they are the most important thing to me.
It’s been eating me alive cause I’m feeling LOST in this world of blogging. Please leave me some comments, DM me on Instagram, or send me an email with any suggestions or feedback.
I digress…back to the real reason you are here:
Muffins. The breakfast food that gets a bad rep. Many times they can be deemed as unhealthy as a donut. But they don’t come with icing or sprinkles because that would be considered a cupcake then, right? So 99 times out of 100, if I’m choosing between a muffin or a donut, I’m going to choose the donut and I think many people would agree with that decision.
But since I do still really love muffins but don’t love how they leave me desiring more, I wanted to create a lighter, yet more nutritious version that is filling yet still versatile. Best way to serve them? Fresh and warm out of the oven. Pair with a slab of nut butter, crumble into your favorite yogurt, or simply enjoy plain.
Personally, I think many of the grain-free or gluten-free muffins recipes that I’ve made can feel really heavy and dense. They also seem to really get almost “wet” if you don’t eat them within the first day. I don’t know why this happens but it’s weird and it is not how I want to enjoy my muffins. I recently picked up the gluten-free all purpose flour from Trader Joe’s and after some recipe testing, I developed a recipe that yielded the lightest, most fluffy muffins (gluten-free or not) I’ve had in a while.
These healthier gluten-free apple cinnamon muffins make for an easy on-the-go breakfast but could also work as a healthy choice for an afternoon or night snack.
- 2 cups gluten-free flour
- 1 tbsp. cinnamon
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs
- ½ cup maple syrup or honey
- ½ cup almond milk or dairy-free alternative
- 2 tsp. vanilla
- ½ cup coconut oil, melted
- 1 cup unsweetened applesauce
- Preheat oven to 350F
- Combine dry ingredients in large bowl
- Whisk eggs together in small bowl
- Add sweetener of choice, milk, vanilla and coconut oil to whisked eggs
- Combine wet ingredients into dry and stir to combine
- Stir in applesauce
- Fill 12-18 (depending on desired size) prepared muffin sheet (cups or sprayed with non-stick spray)
- Bake for 18-20 minutes or until golden and toothpick comes out clean
Let me know if you decide to make them!