Apple Cinnamon Muffins With Crumble Topping (Gluten-Free)

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

• Ready In: 56 mins
• Yields: 5 large muffins

Ingredients

• Muffins

• 1⁄2 cup  brown rice flour
• 1⁄2 cup  rice flour (white rice flour)
• 1⁄4 cup tapioca flour
• 1⁄3 cup potato starch
• 1⁄2 cup brown sugar
• 2  teaspoons baking powder (gluten free)
• 1  teaspoon baking soda
• 1  teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
• 1⁄4 teaspoon sea salt
• 1⁄3 cup canola oil
• 1  egg (If you use Ener-G egg replacer use 2)
• 1  cup unsweetened applesauce
• 1 1⁄2 apples, pealed and chopped (organic are better)
• 1  teaspoon cinnamon

• Crumble Topping

• 1⁄2 cup  ground cashews or 1⁄2 cup  almond meal
• 1  tablespoon  brown rice flour
• 2  tablespoons brown sugar
• 1  tablespoon canola oil
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 350°F.
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. Mix well.
4. Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
5. Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
6. Line muffin tins and oil a little bit to prevent any sticking.
7. Generously fill muffin cups with mixture.
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. Mix and sprinkle onto each muffin.
10. Bake for about 26 minutes until done.
11. Cool and enjoy for breakfast or a snack anytime!