APPLE CINNAMON MUFFINS WITH CRUMBLE TOPPING (GLUTEN-FREE)

Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) image

Provided by UmmBinat

Categories Breakfast

Time 56m

Yield 5 large muffins

Number Of Ingredients 19

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1/2 cup brown rice flour
1/2 cup rice flour (white rice flour)
1/4 cup tapioca flour
1/3 cup potato starch
1/2 cup brown sugar
2 teaspoons baking powder (gluten free)
1 teaspoon baking soda
1 teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
1/4 teaspoon sea salt
1/3 cup canola oil
1 egg (If you use Ener-G egg replacer use 2)
1 cup unsweetened applesauce
1 1/2 apples, pealed and chopped (organic are better)
1 teaspoon cinnamon
1/2 cup ground cashews or 1/2 cup almond meal
1 tablespoon brown rice flour
2 tablespoons brown sugar
1 tablespoon canola oil
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350°F.
Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
Mix well.
Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
Line muffin tins and oil a little bit to prevent any sticking.
Generously fill muffin cups with mixture.
Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
Mix and sprinkle onto each muffin.
Bake for about 26 minutes until done.
Cool and enjoy for breakfast or a snack anytime!