**This post has been linked to Pennywise Platters Thursday at The Nourishing Gourmet!**
Last weekend I needed a snack and I wanted to make some muffins. I saw the apple pie filling I’d canned last year sitting in my pantry, and I thought, “Hmm…” So I mixed up these muffins and they were delicious! They’re also GAPS-friendly, and a wonderful treat for those who thought they left baking and sweets behind by going grain- and sugar-free!
This recipe is also very versatile, because depending on the “toppings” you add, these could be plain cinnamon muffins, cinnamon crunch muffins (skip the apples, use the cinnamon topping), or apple upside down muffins!
Small note: When I tested these muffins I had a little trouble with them sinking in the middle. I’ve adjusted the recipe a bit so that it *shouldn’t* do that. I’ve gone ahead and posted because my family said “We LOVE these!!” and quickly ate them all, so I figured a tiny bit of sinking wasn’t a terrible thing. If you try it with the small modifications (and yes I tried it more than once), let me know! Oh, and there’s no picture of this because they were just eaten too fast!
½ c. Apple pie filling (home-canned, preferably)
- 3 medium apples, peeled, cored, and sliced
- 2 tbsp. raw honey
- 1 tsp. cinnamon
- 1/2 c. water
- 1 tbsp. arrowroot powder
Mix the dry ingredients for the muffins together. Add the wet ingredients and stir together until smooth. Fill muffin cups ½ full. Don’t overfill, or they will spread and make a big mess! Top with apple pie filling, then cinnamon topping. Bake at 350 for 20 minutes (you may need to turn the oven down to 325 and watch carefully if you’re using coconut oil, as it burns more easily than butter).
Apple pie filling:
In a small saucepan, stir together honey, water, and arrowroot. Bring to a boil and stir until slightly thickened. Add apples and cinnamon and cook over medium heat until apples are softened slightly. Remove from heat. Use as a topping for the muffins! (Canning directions are different.)
Mix all ingredients together in a bowl until well-combined and crumbly. Sprinkle on top of muffins.
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