Recipe Collection: Gluten-Free Apple Cinnamon Muffins

**This post has been entered in Real Food Wednesdays at Kelly the Kitchen Kop and Ultimate Recipe Swap at Life as Mom!**

These are fabulous. I looked at several different recipes I’d created over time and combined them to form these. They are light, fluffy, and very sweet. Sweet enough to be cake, rather than muffin! No one would know they are gluten-free, either.

Ingredients:
1 c. sorghum flour
½ c. brown rice flour
¼ c. coconut flour
¼ c. arrowroot starch
½ tsp. sea salt
2.5 tsp. baking powder
1 tsp. cinnamon
½ cup dark brown sugar, packed
2 eggs
¼ c. coconut oil
¼ c. coconut milk
¼ c. rice milk
2 medium apples, peeled and shredded, or ¾ c. unsweetened applesauce

Topping:
2 tbsp. coconut oil
¼ c. dark brown sugar
2 tsp. cinnamon
2 tbsp. brown rice flour

Directions:
Mix dry ingredients in a small bowl – flours, salt, baking powder, and cinnamon – and set aside. Cream oil and sugar together until thoroughly mixed. Add eggs, coconut milk, rice milk, and shredded apples (shred very finely). Stir until combined. Add dry ingredients. Combine and fold gently. Spoon batter into 12 muffin cups (3/4 full). In a small bowl, mix all topping ingredients. Sprinkle topping over muffins. Bake at 350 for 25 minutes. Makes 12 muffins.

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