In the Kitchen: Apple Crumble Muffins (Gluten Free)

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DETAILS:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving: 12-18 muffins

INGREDIENTS:

MUFFINS

• 3 large eggs

• 2 tablespoons lemon juice

• ¹⁄4 cup palm shortening

• 1 teaspoon vanilla extract

• ¹⁄3 cup honey

• 5 tablespoons maple syrup

• ½ cup warm water

• 1¾ cups pancake mix (gluten free)

• ½ cup arrowroot powder

• ½ teaspoon ground cinnamon

• ¹⁄4 teaspoon ground cardamom

• 2 cups (¾ pounds) fuji apples; peeled, cored and dice

CRUMBLE TOPPING

• 1 cup (1.5 ounces) crunchy apple chips

• ¹⁄3 cup whole pecans

• ¹⁄4 cup coconut sugar

• 1 tablespoon arrowroot powder

• 1 teaspoon baking powder

• 5 tablespoons melted unsalted butter (or coconut oil)

INSTRUCTIONS:

1. Preheat the oven to 350°F.

2. Peel, core and dice 2 cups apples. I use this tool for ease and speed!

3. Make the batter. Combine all muffin ingredients except the diced apples in a mixing bowl or processor in the order listed. Mix or blend until smooth. Add half of the apples, blend again. Mix in the remaining apples by hand.

4. Make the crumble topping. combine the apple chips, pecans, coconut sugar, arrowroot powder and baking powder in a mixing bowl or processor. Mix until chips and pecans are broken into pieces.

5. Melt butter and slowly pour into the crumble topping mix. Mix with hands for texture and set aside. 

6. Line a 12 cup muffin pan with liners or spray. Fill cups with batter, about 2/3 full. Top with crumble topping as desired.

7. Bake for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

8. Remove from oven and pan to let cool for about 10 minutes.

9. Enjoy!

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