Happy Fall! Here in New England, it hasn't really felt like Fall yet, but apple picking season is in full swing. Such a beautiful and delicious time of year!
We went apple picking recently at Crow Farm in Sandwich MA (on Cape Cod) - a beautiful small farm with spectacular views of the ocean. The apple trees were DRIPPING with fruit! We quickly filled our half-bushel bag with yummy Macoun apples (they also had Honeycrisp, Macintosh, and Golden Russet - my personal faves) - but Macouns are great for baking and applesauce making.
After making an apple pie and 4 quarts of applesauce (!), we were still left with plenty of apples! So, here's a muffin recipe that uses both applesauce AND fresh peeled and chopped apples.
(This recipe is gluten-free and dairy-free - but the flour and milk are fully interchangeable with all-purpose flour and cow's milk, or whichever your favorites are!)
Apple Streusel Muffins
Makes 12 muffins
- ⅓ cup coconut oil, melted
- ⅓ cup applesauce
- 1 egg
- ¼ cup almond milk (or milk of choice)
- ⅔ cup coconut sugar
- 1 tsp vanilla extract
- 2 cups brown rice flour (or flour of choice)
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 2 apples, peeled and chopped
- 1 ½ tbsp brown rice flour
- ¼ tsp cinnamon
- ⅓ cup coconut sugar
- 1 tbsp coconut oil, melted
- Preheat oven to 375 degrees F. Line muffin pan with paper muffin or cupcake cups.
- In a mixing bowl, whisk together oil, applesauce, milk, sugar and vanilla.
- Mix in flour, baking powder, baking soda and salt. Fold in apples.
- Divide the mixture evenly into 12 muffin prepared muffin cups.
- In a small bowl, mix together all topping ingredients until just combined. Sprinkle over each muffin.
- Bake about 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.