Saturday, August 17, 2013
GF Apple Crumble Muffins
I am so excited to share this recipe with you!! These muffins just ticked so many boxes.
First of all they are the first gluten free recipe that I have successfully developed (after a horrible, dry first attempt).
If you choose not to use the crumble topping, they are refined sugar free (they are just as delicious without)
They are nutritionally good enough for breakfast with fibre, protein and some fruit in there.
All of this and they got hungry male's seal of approval.
The only downside of these muffins........
..... They were all gone in less than 48 hours.
I suppose that just means that I will have to make some more. Since I am really busy at the moment that may be a bit of a challenge, but I have found that if I schedule in some baking time as 'me' time, I get yummy food and get to have some time to myself away from study.
These muffins use oat flour, which isn't readily available in New Zealand, but don't worry about that as it is ridiculously easy to make. I either make a big batch by whizzing up rolled oats in my food processor or to make smaller batches just throw some into the magic bullet. I have also made these muffins with apples, but tonight when i make them, I am going to try them with some peaches for a change. I will keep you posted on how they go.
1.5 cups oat flour
0.5 cups almond meal/flour
1 tsp baking powder
1 tsp cinnamon
1 cup apple puree (I steamed 3 peeled green apples and then used my stick blender to puree.)
1/4 cup honey
1/4 cup butter, melted (Could use coconut oil to make dairy free)
1 Tbsp butter
2 Tbsp brown sugar
1/4 cup almond meal/flour
2 Tbsp oats
Preheat oven to 180 degrees C. Grease a muffin pan
In a large bowl, whisk together the oat flour, almond flour and baking powder and cinnamon.
Whisk together the apple puree, egg, honey and butter, then add to the dry ingredients.
Gently fold together until just mixed. Fill the muffin tins until 2/3 full.
In a small bowl, rub together the butter, sugar and almond flour and oats until the mixture is crumbly. Sprinkle the crumble topping on top of the muffins.
Bake in the oven for 12-15 minutes or until a skewer comes out clean (These muffins are very moist).
Leave to cool for 10 minutes before removing muffins from the tin.