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    You are in: Home / Recipes / Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) Recipe
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    Apple Cinnamon Muffins With Crumble Topping (Gluten-Free)

    Apple Cinnamon Muffins With Crumble Topping (Gluten-Free). Photo by **Jubes**

    1/4 Photos of Apple Cinnamon Muffins With Crumble Topping (Gluten-Free)

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    Total Time:

    Prep Time:

    Cook Time:

    56 mins

    30 mins

    26 mins

    UmmBinat's Note:

    These are definitely 5 stars. Do use muffin cups it makes them a lot more professional looking.

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    Units: US | Metric


    Crumble Topping


    1. 1
      Preheat oven to 350°F.
    2. 2
      Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
    3. 3
      Mix well.
    4. 4
      Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
    5. 5
      Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
    6. 6
      Line muffin tins and oil a little bit to prevent any sticking.
    7. 7
      Generously fill muffin cups with mixture.
    8. 8
      Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
    9. 9
      Mix and sprinkle onto each muffin.
    10. 10
      Bake for about 26 minutes until done.
    11. 11
      Cool and enjoy for breakfast or a snack anytime!

    Ratings & Reviews:

    • on May 30, 2010


      *Reviewed for ZWT6 Whine and Cheese Gang* I agree- definitely a 5 star muffin. These would have to be the best gluten-free muffin that I have ever made. My non-gluten-free husband and youngest daughter didn't even pick them as gluten-free. They smelt wonderful baking in the oven....and were barely out of the oven and they were being eaten. I'm not sure on the muffin tin size- I made 8 muffins. I think had I used the tins known as "Texas Muffin Pans'" here in Australia that I probably would have had 5 muffins. I did need to add some extra liquid to the muffin mix and slightly more oil to the crumble mix. I used almond meal instead of the ground cashews. These muffins will definitely be made again. Photos also to be posted

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2009


      Had to go out & buy some brown rice flour & after that followed the recipe right on down ~ ABSOLUTELY GREAT TASTING MUFFINS! I used cashews all the way around & the topping is very, very nice! Made for a satisfying breakfast (along with a smoothie, of course)! [Tagged, made & reviewed in the Ramadan Recipe Tag 2009]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2010


      I used my own gf mix, eggs, 1 large apple and olive oil (and almond meal). I mixed the br. sugar in with the wet ingredients though. Instead of not having enough liquid, I felt it had too much. They made 18 (on the smaller side, but not mini's) and I had to let them cool completely before handling, as they were really moist and delicate. They were not heavy at all though. Couldn't tell that they were gf. I might try adding a little flax meal next time to see if that firms them up a bit. Otherwise, they turned out very good. Just seems odd that Jubes had to add liquid and only made 8 muffins. I wonder if the recipe got messed up in the transition?

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apple Cinnamon Muffins With Crumble Topping (Gluten-Free)

    Serving Size: 1 (1101 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 562.7
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 3.0 g
    Cholesterol 37.2 mg
    Sodium 631.6 mg
    Total Carbohydrate 80.7 g
    Dietary Fiber 4.5 g
    Sugars 38.2 g
    Protein 6.6 g

    The following items or measurements are not included:

    tapioca flour

    guar gum

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