Maple and Brown Butter Apple Muffins

Maple and Brown Butter Apple Muffins

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Maple and Brown Butter Apple muffins with a scoop of cashew milk ice cream...one of the best combinations you'll ever experience in your gluten-free life!

Ingredients for Muffins -Makes 8 large or 12 medium muffins

  • 4 whole eggs
  • 1 cup of your choice milk (I used whole fat coconut milk)
  • 1/2 cup maple syrup
  • 2 teaspoons gf vanilla extract
  • 2.5 cups your choice gluten-free flour blend (2 cups almond +1/2 cup coconut flour works nicely)
  • 1 teaspoon cream of tartar
  • 1/2 cup your choice sugar (I used coconut sugar)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom

 

Ingredients for Brown Butter Apples

 

  • 3 apples, peeled, cored, diced
  • juice from 1/2 fresh lemon
  • 2 tablespoons ghee or coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon


How To

1). Add all ingredients for the muffins into a blender. Blend until a batter is achieved. Allow to sit while preparing the Brown Butter Apples.

2). Peel, core and dice apples, then put in a large bowl. Squeeze fresh lemon juice all over apples. Toss with hands to coat.

3). Preheat oven to 350 degrees.

4). Heat a large skillet over medium heat and melt ghee or oil. Add apples, maple syrup and cinnamon. Stir to coat apples with melted butter and maple syrup. Allow apples to cook over medium heat for 5 minutes or until golden. Turn off heat and set apples aside.

5). Pour or scoop muffin batter into muffin cups, filling 3/4 of the way. Bake muffins for 20 minutes. Remove muffins from oven and top evenly with apples. Return muffins to oven for 15 more minutes, or until muffins are golden and thoroughly baked. Serve warm. Top with Cashew Milk ice cream.

 

© 2017 Lori Miller
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