Muffins are a super easy breakfast recipe to make ahead or throw together at the last minute on a busy weekday morning. These gluten free apple streusel muffins pack protein and fruit in one tasty muffin.
This summer, the kids and I worked on some gluten-free recipes as part of our Cooking with Kids series to reduce the amount of wheat in our diet. We found a gluten-free cupcake made from coconut flour that could be doubled to make 12 cupcakes. My plan is to use the cupcake recipe for birthday treats that I send into school.
My oldest son who did not join in the summer cooking project is taking a Foods class in high school this fall. He’s never expressed much interest in learning to cook though he loves to eat. When he came home from school the first week, he asked his father to make the apple streusel muffins he had made in class. I decided to modify the gluten-free cupcake recipe as an alternative that I could make for my mother-in-law who is gluten-free. Not to be left out of the making, my 4 year old son told me he would do the mixing while I put the ingredients in and shredded the apple.
The apple gives the muffins a tasty moistness. I shredded mine very fine to avoid complaints from the kids. I’m sure chunky style would be just as good. I also made a version using 1/4 cup coconut flour / 1/4 cup almond meal which reduced the coconut flavor. I liked the combination though the kids were not as receptive. These will only keep for a day on the counter. I highly recommend storing them in the fridge.
- 3 T coconut oil
- 6 large eggs
- ⅓ cup organic sugar or coconut sugar
- ½ teaspoon vanilla extract
- ½ cup coconut flour
- ½ teaspoon baking powder
- 1 whole tart apple, shredded in food processor
- Streusel Topping
- 3 T coconut sugar
- 1 T and 1 tsp coconut flour
- dash cinnamon
- 1 T cold butter
- Have the ingredients ready at room temperature, especially if your home is cool. The coconut oil will solidify if it gets cool.
- Mix together coconut oil, eggs, sugar, and vanilla in a large bowl.
- Combine the coconut flour with the baking powder and shredded apple, and mix together. Then, add to the coconut oil mixture; mix until there are no lumps in the batter. If your coconut flour is cold, make sure you break up the lumps and mix them in.
- Put batter into 12 greased muffin cups or muffin cups lined with aluminum foil baking cups. Don't use paper because the muffins will stick to the bottom of the baking cups. If you don't have aluminum foil baking cups, spray the muffin tins with coconut oil spray.
- Sprinkle the streusel topping over the muffins.
- Bake at 400 degrees for 15 minutes or until done.