This recipe was inspired by a recipe that Lexie made at work for us: Mini Apple Cider Cakes from Half Baked Harvest. They are SO. GOOD. I wanted to make a gluten free version of them with a bit less sugar. After a few tries, I created a delicious, moist muffin with quick apple butter. They taste like fall. I do use butter in them so they aren't dairy free, but I think you could totally sub a good quality refined coconut oil (to avoid the coconut taste) in them. Or if you have access to palm shortening, I suspect that could also work well.
Ingredients
Muffins
1/2 c apple butter (see recipe below)
4 T butter
3 eggs
1/4 c honey
1 c gluten free flour
1 tsp baking powder
Cinnamon, ginger, cloves, nutmeg, salt
Preheat oven to 350 F. Melt the butter and honey in the oven while is preheats. Remove it and allow the bowl to come to room temperature before adding the rest of the ingredients. Mix well then place in muffin liners. Bake for 14-15 minutes.
Quick Apple Butter
2 apples
4 T butter
1/4 c maple syrup
Cinnamon, cloves, nutmeg, salt
Chop the apples and add them with the rest of the ingredients into a sauce pan over medium heat. Bring to slight boil, then reduce heat, cover and allow to simmer for about 30 minutes. Continue to smash the apples throughout and cook until they are smooth.
Extra apple butter? Try it in my gluten free crepes!
This recipe is part of my Skillshare course, Gluten Free Fall Treats.
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