Gluten free Apple Maple Crumble Muffin

Spread over 15 muffins to use all apples & crispYou want the apples in step 2 to be gummy. Add more tapioca if apples are especially juicy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350f. Place oven in center. Line a muffin pan with paper liners

Step 2

In a 12 stainless steel sauté pan, melt the butter on medium high heat. Add the sliced apples, maple syrup, and cinnamon. Stir everything until apples are coated. Cook the apples, stirring occasionally, until they are tender but still have a bit of a bite, about 5-7 minutes. Make a slurry with the lemon juice and tapioca starch by whisking thickened, about 30-60 seconds. Transfer the apples to a large plate and set aside. They will be gummy but that is ok.

Step 3

In a medium bowl, stir together the brown rice flour, maple sugar, and salt. Add the diced butter and, using your fingers, work the butter into the dry ingredients until you have a crumbly and sandy dough. Stir in the chopped walnuts

Step 4

In a large bowl, stir together the almond flour, brown rice flour, baking powder, cinnamons, ginger and salt.

Step 5

In a medium bowl, whisk together the eggs, maple sugar, olive oil, and milk until smooth. Pour the wet ingredients over the dry and stir everything together until smooth. Divide the muffin batter among the liners. Top with a tablespoon of cooked apples and crumble.

Step 6

Bake for 35-37 minutes or until golden brown and a toothpick inserted in center comes out clean. Let muffins cool 15 minutes before serving.