Gluten-free Apple Walnut Muffins

I am finding all sorts of gluten free recipes that are simple and delicious and can replace many of my favourite baking items (if I can’t convert them). The original recipe used all ground almonds but my gut can’t cope with that amount at once so I have substituted gluten free all-purpose flour for half of the almonds.

These nutty, fruity, spicy muffins are delicious for a quick treat or even dessert. They freeze well so you can always have some on hand for when you want them.

120g ground almonds
120g gluten free all-purpose flour
1-2 tsp ground cinnamon
1 tsp baking powder*
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
160ml maple syrup
3 tbsp extra virgin olive oil
1 tsp vanilla paste or essence
3 medium apples
75g walnut pieces

For topping:
2 tbsp raw sugar
1 tsp cinnamon

Stir all the dry ingredients together in a bowl.

In a separate bowl, whisk the eggs, maple syrup, olive oil, and vanilla together.

Pour the wet ingredients into the dry ones and mix until just combined.

Chop one of the unpeeled apples into small pieces and fold into the mixture along with the chopped walnut pieces. Don’t overmix as it will make the muffins tough.

Spoon the mixture into a muffin tin (lined with muffin cups if you wish).

Cut the remaining apple into thin slices and arrange a couple of slices on the top of each muffin.

Mix the raw sugar and cinnamon together and sprinkle a little on top of each muffin.

Bake for 35 minutes at 180C or until the top of the muffins turn golden brown.

 

*If you are baking for someone with a gluten allergy, double check that your baking powder is gluten free.