Breakfast at our house almost always comes down to one of two things; eggs or smoothies. However, with apple season in full bloom, and cooler temperatures in the morning, we felt the need to create something a little heartier to start the day out right. We’ve recently had some food allergy issues recurring in our home, hence the need for wheat and egg free muffins. I am not a baked goods person. Yet, on the rare occasion that I do eat something like a muffin, I prefer a coffee cake-like texture, with a strudel topping, but still, somewhat healthy. I’m aware that it’s a tall order, but these muffins fit the bill. I say “somewhat” because these muffins still have a stick of butter and probably more brown sugar than was necessary. I’ll let you decide. On the positive side they are loaded with apples, apple sauce, cinnamon, and nutmeg. While everyone knows that apples are good for you, are you aware that apples deliver a hefty dose of anti-oxidants, flavanoids, and phyto-nutrients? Not sure what the difference is? Anti-oxidants, help prevent cell damage, while phyto-nutrients are plant produced substances that essentially act as natural health supporters. Flavanoids, on the other hand, have anti-oxidant, anti-inflammatory, and anti-viral properties. Cinnamon has been used as medicine for hundreds of years. It is anti-microbial, anti-bacterial and anti-viral. It is known to improve blood sugar levels and purportedly can improve Alzheimer’s. Nutmeg is reported to be effective in fighting depression and anxiety, and improve brain function. Further, it has been used to prevent insomnia, relieve joint pain, and digestion. Like cinnamon, it is considered incredibly heart healthy, and is used to improve oral health as well. Sounds like a mouth-watering approach to improving your health, no?
Here’s what you’ll need for the muffins:
- 2 C. Bob’s Red Mill 1 to 1 Flour
- 1 tbsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Kosher Salt
- 1/2 C. Butter
- 3/4 C. Turbinado Sugar
- 1 small packet Sugar-Free Applesauce
- 1 tsp. Butter flavoring
- 2 1/2 C. Chopped Apples
- 1/4 C. Club Soda
Preheat your oven to 375. In a large bowl, mix the dry ingredients, set aside, add wet ingredients to a smaller bowl, mix thoroughly, add to dry ingredients, combine, then add chopped apples, cinnamon, and nutmeg. Scoop into preferred muffin tins with ice cream scoop or measuring cup.
Strudel Topping:
- 1/2 Cup Packed Brown Sugar
- 1 tbsp. BRM 1 to 1 Flour
- 1/4 Cinnamon
- 1 tbsp. Butter
Mix the ingredients in a small bowl until crumble topping forms, spoon onto muffins. Bake in 375 degree oven for around 20 min. or until toothpick comes out clean.
These muffins were definitely a hit in our house. If you are looking for a delicious, wheat free muffin, give these a try and let us know what you think of them. I believe I’m going to try them again shortly, with almond flour, to how that works out. Leave us a comment with substitutions or improvements. We are always happy to hear them:]
