Apple-Cinnamon Power Muffins (Gluten-Free)

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I’ve often heard that breakfast is the most important meal of the day. It is recommended that you start the day off right (read: not with an unhealthy muffin or donut). Pastry times have changed.

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Now, it’s easy to bake muffins that are completely whole grain, high in fiber and protein and very low in sugar and fat. Oh, and they taste fantastic! Maybe even better than a standard, nutritionless muffin, which induce a huge sugar low an hour or so after eating.

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Did I mention this fruit- and veggie-packed treat is gluten-free?

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The recipe for cinnamon apple power muffins makes 21 big, soft and slightly sweet muffins. The taste is nutty from the quinoa flour and pecans and wholesome and hearty from the oats.

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My favorite flavor aspects are sweet, tropical and vibrant notes from the coconut flour and final dusting of coconut palm sugar, along with a light, clean essence of agave nectar.

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This portion-sized cake itself is filling and hearty. I like to split a muffin in half, toast it and spread on a bit of a light, trans-fat/dairy free buttery spread. When paired with hot coffee and Greek yogurt topped with fresh fruit and a drizzle of honey, you will feel content and energetic all morning long.

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After baking these muffins, even a broken coffee pot couldn’t stand in the way of a nutritious, sweet morning treat eaten alongside a steaming cup o’ Joe. Where there’s a will, there is a way as far as my coffee and an sunrise nosh are concerned!

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Freeze any remaining of the 21 muffins for a quick, healthful and satisfying breakfast the whole family will enjoy. My two little ones love these muffins! The Little Guy is convinced the raisins are chocolate chips, and I will not ruin his gorgeous vision. Seriously, though, I can totally see myself adding chopped, 73% dark chocolate to the batter!

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APPLE-CINNAMON Power Muffins (Gluten-Free)

Makes 21 Big, Bad Muffins!

Adapted from A Couple of Cooks

Dry Ingredients:

3 cups of oat flour

3/4 cup quinoa flour

3/4 cup coconut flour

4 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

1 Tbsp. cinnamon (or any combination of your favorite, warm spices)

Wet Ingredients:

2 cups plus 2 Tbsp. unsweetened vanilla almond or soy milk

2 Tbsp. white wine vinegar vinegar

2 eggs, room temperature

2 Tbsp. coconut oil, melted

1/4 cup light agave nectar (or honey)

2 tsp. each: vanilla and almond extract

1 cup raisins (or any combination of unsweetened/dried fruits, i.e. cherries and chopped apricots)

3/4 cup chopped, roasted pecans

2 cups chopped apple (or 1 cup chopped apple + 1 cup shredded zucchini or carrot)

Topping:

5 1/4 tsp. coconut palm sugar

Preparation:

  • Mix the dry and wet ingredients in separate bowls, then combine just until well-mixed.
  • If the mixture looks very dry, add up to 1/4 cup additional almond milk. If the mixture looks very wet, add up to 1/4 cup additional flour of choice. Most gluten-free seed and nut flour varies in absorption of liquid, which is why this step is necessary.
  • Preheat oven to 350•F and line 21 standard cupcake tins with lines, almost two pans total.
  • Use an ice cream scoop to place one scoop of muffin mix in each liner.
  • Sprinkle 1/4 teaspoon coconut palm sugar on the top of each muffin.
  • Bake on center oven rack for 25-35 minutes, until the muffins are completely cooked and a toothpick comes out absolutely clean. Gluten-free muffins may take longer to bake.
  • Allow muffins to sit in pan for ten minutes.
  • Allow muffins to cool completely on wire racks before enjoying.
Nutrition Facts
Serving Size 97 g
s
Amount Per Serving
Calories  170
Calories from Fat 63
% Daily Value*
Total Fat 7.0g 11%
Saturated Fat 2.4g 12%
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 197mg 8%
Potassium 200mg 6%
Total Carbohydrates 20.7g 7%
Dietary Fiber 3.8g 15%
Sugars 4.8g
Protein 7.0g
Calcium 7% Iron 9%
* Based on a 2000 calorie diet

©Shanna Koenigsdorf Ward, shannaward.com (2013-2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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41 thoughts on “Apple-Cinnamon Power Muffins (Gluten-Free)

    1. Thanks, Janet. To be a nutritionist, I would need a completely new bachelors degree and then pursue another masters. Probably not. I do love learning about the subject, though, and sharing my tidbits of knowledge with others! 🙂 Thanks for the visit, amiga.

  1. What? YOU add dark chocolate to the muffins? That would be totally unexpected. Haha. They look good with the raisins, too. . .or dark chocolate covered raisins? 🙂

  2. Beautiful photos. I’m in love with the fruits and the warm muffin slathered with butter…that’s the way I love It. I hope “both of you” are doing great. My best wishes to Snu Magoo and Littlest Guy! and the best half. Best…Liz

      1. Ha ha and you’re are even promoting me to chef status, not yet. I just a rookie who loves to cook and share, simple recipes!!! Have a great Sunday! best…..Liz

    1. Thanks, Stefan. I very much enjoy traditional baking. It is a true science and challenge, with great results when a dish turns out well. European pastries are amazing and a favorite to enjoy, though often difficult for me to make with great results. More practice is needed! I enjoy experimenting with recipes for muffins, cookies, etc. made with healthful ingredients and whole foods because: a.) my kids are sweet treat monsters and always have their hand in the cookie jar and b.) my husband works long hours and has little time for exercise, plus consumes a lot of crap food at the hospital cafeteria, filled with added sugar and “bad” fats. You are what you eat! Part of the reason I enjoy your blog is that it is traditional, yet fresh, unique and experimental in nature!

  3. Terrific recipe, Shanna. They really do look so packed with goodness, how can you pass one up for breakfast? Love all the hearty oat and quinoa flour your recipe calls for. Hope all is well!

  4. They look very tasty, whether these are raisins or chocolate 😉
    I’ve never used quinoa flour but I really like the idea of adding a protein rich flour to my baking. It helps to stabilise blood sugar even more. So win win!

  5. I remember all too well those “old” muffins. Sure, some may have had some bran flakes but they all had more calories than many a lunch. And we thought we were eating healthy. Ha! Not the case with your muffins, though, Shanna. These are the real deal. Thanks for sharing.

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