Gluten Free Dairy Free Cinnamon Apple Muffins

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Gluten Free Dairy Free Cinnamon Apple Muffins

Angela
The Cook
12 Servings
13 Ingredients
6 Comments
With the healthy ingredients used to make Gluten Free Dairy Free Cinnamon Apple Muffins, I feel good about giving them to my kiddos to start their day.
12 Servings
13 Ingredients
6 Comments

Ingredients

  • 2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • 1 cup Yogurt, Dairy Free
  • ⅓ cups Vegetable Oil
  • ¾ cups Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 individual Egg
  • 1 ½ cups peel and dice Apple
  • ½ cups chop Walnuts

Containers

Supplies

  • 12.Muffin Liners
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk together gluten free flour, baking powder, baking soda, xanthan gum, salt, and cinnamon.
  2. Stir in yogurt, oil, brown sugar, vanilla and eggs until blended.
  3. Stir in apples and nuts.
  4. Place about 1/3 cup of batter in each muffin cup that has been lined with a paper liner.
  5. Bake at 350 degrees for 20 minutes.
  6. Allow to cool.
  7. Divide muffins between the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Serve at room temperature.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Whisk together gluten free flour, baking powder, baking soda, xanthan gum, salt, and cinnamon.
  2. Stir in yogurt, oil, brown sugar, vanilla and eggs until blended.
  3. Stir in apples and nuts.
  4. Place about 1/3 cup of batter in each muffin cup that has been lined with a paper liner.
  5. Bake at 350 degrees for 20 minutes.

6 Comments

Join the discussion
  1. Awesome site! I am just learning about becoming gluten free. There’s lots of good in fo out there so thanks for sharing your site.
    Thanks,
    Chris

    1. Yes, you can! I use a cheep coffee grinder to grind small amounts at a time. Be sure to use a washed quinoa seed, however, or it will not taste very good. If you have unwashed quinoa, rinse well, then allow to dry before grinding. I put rinsed quinoa on a clean kitchen towel on a jelly roll pan in a thin layer to dry. Hope that helps!

  2. There is a typo on the recipe…. lists baking powder twice. thankfully I figured it was soda and it worked! 🙂 Awesome muffins! I subbed brown rice flour for the quinoa flour (didn’t have any) and they were d’lish! thanks for passing along!

  3. These sound yummy, but we are not DFGF in our house and on a thin budget. How could I adapt these for us? I’m thinking I need to replace the sorhgum and tapioca flours and the xantham gum. I just don’t know what to sub in.

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