One of my favorite parts of Fall are apples. I LOVE a sweet, juicy crisp apple. They are the perfect sweet snack. I was actually a little sad that we moved away from Michigan right before Fall. Fall is by far my favorite season. In Michigan, Fall is absolutely stunning. The colors of leaves, the cold crisp nights and orchards lined with brightly colored pumpkins and apples make it the perfect place to live.
Thankfully, California has equally great tasting apples. We just bought some the other day for our first hike at Big Basin Redwood State Park. It was the perfect snack to munch on as we summited our 4 mile hike. We hiked a total of 10 miles which normally isn’t much to brag about but considering we had a 8 month and 2 1/2 year to carry/push/motivate it was a great accomplishment for our family. Not to mention the scenery was breath taking.
Todd and I used to hike all the time before we had kids and now that we live in CA we hope to pick it up again. A hiking trip is where I first fell in love with my hubby. 🙂
Here we are at the beginning of the park. The redwoods were so tall in comparison to us that it was difficult to appreciate their height from the ground. But when we saw a chart similar to this one, we got a better perspective at just how magnificent these trees truly are.
I was so glad for an opportunity to get out of the house and away from the task of unpacking. It’s definitely a challenge to unpack with little helpers “helping” you.
Organizing is usually very therapeutic for me. I love that we had to downsize moving to California but it bothers me that our house is still not organized and my pantry is pretty bare. When we moved, we finished off most of our pantry items before we left. The only thing I did pack were all of my spices. I buy my spices in bulk at a place called, Penzey Spices. There spices aren’t organic but that isn’t really important to me right now…maybe in the future. I love the great quality and the price is right.
Anyways, back to this recipe. I needed something simple and something fall. With no pumpkin in the house, I eyed the rest of our apples on our counter and started thinking what else I could add to the mix.
Here it is…
Apple Cinnamon Muffins – Gluten-free, Dairy-free, and No Eggs
Egg free so my son and hubby could enjoy them too.
I’m not sure if my 8 month old, son has an egg allergy or not but I did not notice that he started chronically spitting up in large amounts around 3 months. When he was four months I cut out both eggs and nuts since I was already dairy and gluten-free and within 3 days my son’s spitting up stopped. After a few weeks I decided to eat an egg for breakfast to try to determine if it was an egg or nut sensitivity and he was spitting up again for the next two days. I have since added nuts back into my diet and he appears to have no problems with them.
Since, my husband has a severe egg allergy, I plan on keeping Landen egg-free until he’s at least 2. I figure he’ll be old enough at that point to communicate any discomfort or reaction to the eggs.
At this point, I’m used to all of our food sensitivities and allergies but this wasn’t always the case. I used to feel so overwhelmed by them. It was a nightmare to go out to eat, discouraging to try to grocery shop and it can still be awkward to eat in social settings around people that don’t know about our allergies.
However, I found a renewed sense of joy in my kitchen even though it’s a bit challenging. And most of all, I don’t miss most of the old foods. Okay, maybe cheese every once in awhile. 🙂
Here’s my little man enjoying his muffin!
A bonus to making these muffins is the smell of apple cinnamon floating through the air. It’s the type of smell that brings everyone to the kitchen when the oven timer goes off and helps you welcome the Fall season.
Everyone in the family happily helped themselves to seconds and thirds. It’s great to be able to offer a snack that is healthy that I don’t have to monitor the amount of helpings especially for our almost 3 year old who can easily reach the counter top.
These are definitely the type of muffins that can be eaten at breakfast, for a mid morning snack or an after dinner treat with a cup of hot tea or decaf coffee. Moist and soft and sprinkled with cinnamon you and your cuties will need to make a double batch.
Here’s How To Make Your Own Batch of Apple Cinnamon Muffins:
Apple Cinnamon Muffins – Gluten-free, Dairy-Free and Vegan
Author: Allison Kuslikis
2 cups gluten-free all purpose flour
1 cup gluten-free quick oats
1 cup non-dairy milk
1/2 cup coconut sugar (well packed)
1/2 cup applesauce
1/2 cup coconut oil or 8 tablespoons non dairy butter
1 tbsp baking soda
1/2 tsp salt
1/4 tsp nut meg
*Top with cinnamon and gluten-free oats (optional)
Preheat oven to 400.
Measure out 1 cup of gluten-free oats and place in a blender. Blend for 30 seconds or until oats are smaller.
Next blend all your dry ingredients: flour, oats, sugar, baking soda, salt and nut meg in a large mixing bowl.
Using a apple slicer, slice your apple than place slices of apple in your blender and blend for 30 seconds
until apple slices become small chunks.
Mix in your wet ingredients: milk, applesauce, coconut oil and mix into the dry ingredients.
Stir in apple chunks.
Pour apple cinnamon batter into greased muffin tin or into cupcake holders. Sprinkle lightly with oats and cinnamon.
Bake muffins for 12-15 minutes or until lightly brown and fork clean. Let muffins cool and enjoy!
Serving Size: 1 muffin
Calories per serving: 230.28 kcal
Fat per serving: 10.99 g
Saturated fat per serving: 8.32 g
Carbs per serving: 32.64 g
Protein per serving: 3.8 g
Fiber per serving: 3.28 g
Sugar per serving: 12.26 g
Cholesterol per serving: 2.03 mg
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.