Apple & Cinnamon Muffins – My Provincial Kitchen

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Apple Cinnamon Muffins

Apple & cinnamon muffins are an all time favourite.  This recipes includes our self raising lupin flour to make it gluten free.  Top the muffins while still warm with a little sugar and cinnamon for that super scrumptious finish.

APPLE CINNAMON MUFFINS 

INGREDIENTS

MUFFINS

2 cups Self Raising lupin flour

2 teaspoons cinnamon

95g coconut oil - melted & cooled (see note for dairy option)

1 cup rapadura sugar

3 eggs – lightly beaten

2 teaspoons vanilla

140g milk of choice (I use almond, see note for dairy option)

1 green apple peeled & diced

Pinch salt

TOPPING

1/3 cup coconut oil – melted & cooled (or you could use butter)

½ cup rapadura sugar

2 Tablespoons cinnamon

 

METHOD

MUFFINS

Line a 12 tin muffin tray with patty pans

Preheat oven to 180 degrees (either fan forced)

Sift flour, salt & cinnamon into a bowl

Add sugar & stir to combine

Add apples to flour mix & toss to coat, create a well in the centre

Combine eggs, milk, vanilla & cooled coconut oil

Add the liquid to the flour & mix well, you need to do this to ensure a lighter, fluffier muffin after baking

Pour batter into prepared muffin tray

Bake for approx. 20 mins, until a skewer inserted comes out clean

Cool in tray for 5 minutes before removing & placing on a wire rack.

TOPPING

Combine sugar & cinnamon in a bowl
Once muffins are removed from tray & still warm, brush top with coconut oil & then ‘dunk’ the top into the combined sugar & cinnamon

*NOTE: (If you want to use dairy in this the measurements would be 115g butter & ½ cup milk)

Apple & cinnamon muffins

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