Gluten-Free Apple Pie Muffins
These Gluten-Free Apple Pie Muffins are tender and light, loaded with apple, perfectly sweet, hearty, satisfying and so simple to make!
Ingredients
- 110 g butter (7 tabelspoons)
- 100 g brown sugar (½ cup)
- 2 eggs
- 120 g thick lactose-free yogurt (8 tablespoons)
- 60 ml lactose-free milk (¼ cup)
- 220 g gluten-free flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 2 medium size apples, peeled and cubed (approximetly 200g)
- 2 tablespoon Cornstarch
- low FODMAP caramel sauce (recipe in the instructions) (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease or line the wells of a standard 12-cup muffin tin and set it aside.
- In a medium-size bowl mix the flour with, baking powder, baking soda, cinnamon, nutmeg, ground finger and geound allspice and set aside.
- In another bowl, toss the apples in cornsatrch.
- In another bolw beat butter with sugar, add the eggs and the wet and conutine mixing. Add the dry ingredients and mix again. In the end, stir in the apples.
- Fill the prepared wells of the muffin tin all the way with the batter, and smooth the tops with wet fingers
- Place in the center of the preheated oven and bake until lightly golden brown all over and firm to the touch,(about 20 minutes). A toothpick inserted into the center should come out with no more than a few moist crumbs attached. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in a sealed container at room temperature. They are also freezer friendly, (read the freezing tip in the blog post above)
- I love having them with caramel sauce. Use this recipe to make a low FODMAP caramel sauce