Jumbo Apple Pie Muffins
Cozy fall flavors in a hearty, bakery-style muffin. What more could you want?!
Ingredients
FILLING INGREDIENTS:
- 1 tablespoon avocado oil
- 2 medium apples peeled & diced into 1/2" pieces(just over 2 cups; I've used Honeycrisp and Pink Lady)
- 2 tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon tapioca flour sub arrowroot or cornstarch
MUFFIN INGREDIENTS:
- 1 1/2 cups all-purpose flour or spelt flour King Arthur gluten-free all-purpose flour is a good GF sub
- 3/4 cup blanched almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Scant ground nutmeg
- 2 large eggs room temperature
- 1/2 cup avocado oil plus more for greasing
- 1/2 cup monkfruit sweetener
- 1/2 cup coconut sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
OPTIONAL CRUMBLE TOPPING:
- 1/3 cup all purpose or spelt flour
- 2 tablespoons avocado oil
- 2 tablespoons coconut sugar
- pinch salt
Instructions
MAKE FILLING:
- Heat a large skillet to medium heat and add oil. When oil moves quickly around the pan, add apples and 2 tablespoons water. Cook, stirring every few minutes, until apples are softened and tender, approximately 15 minutes. Add splashes of water every few minutes to prevent burning / sticking. Stir in coconut sugar and cinnamon, then turn heat to low. Mix tapioca flour in a small bowl with 1 tablespoon water, then add to the pan. Cook, stirring constantly, until mixture has thickened and has a “pie filling” consistency, 30 seconds - 1 minute. Scrape into a bowl and refrigerate.
- Preheat oven to 350 degrees F and grease 6 jumbo muffin tins.
- In a large mixing bowl, whisk together einkorn flour, almond flour, salt, baking soda, baking powder, cinnamon and nutmeg.
- In a separate mixing bowl, whisk together eggs, oil, monkfruit, coconut sugar, almond milk and vanilla. Pour wet ingredients into dry and mix until just combined.
- Make sure apple pie filling is completely cool. Fill each muffin tin with ¼ cup batter, and use dampened fingers to press down. Add 1 tablespoon apple pie filling to the middle of each (I know, it’s gooey!), then distribute remaining batter on top, another approximate ¼ cup. Again, use dampened fingers to press down. Even top with remaining apple filling, centering in the middle, approximately 1 generous tablespoon each.
IF MAKING CRUMBLE TOPPING:
- Stir all ingredients together in a small bowl. Evenly dollop small amounts around the apples that are on the top of each muffin.
- Bake muffins for 38 minutes, then carefully place on a cooling rack. Cool 30 minutes before enjoying. Once completely cooled, leftover muffins will keep tightly sealed at room temperature for three days. You can also refrigerate for 1 week or freeze up to 4 months.
