Note: This recipe is a sample from our newest cookbook-in-the-works – it’s due out in November!
A steaming cup of coffee or tea, a good book and a warm, freshly baked muffin – this combination just screams ‘cooler weather is here’.
It seems like as soon as there is any kind of drop in temperatures, that baking gets a little more fun. And with good reason – who wants to bake with the air conditioner fighting the heat from a delicious smelling oven?
These gluten free apple pecan muffins just scream “Fall!” They have just the right amount of sweet and a load of healthy apple. Plus, since they are muffins, they are the perfect on-the-go breakfast or snack.
The highlight of this recipe is, without a doubt, the pecans. They add just the right amount of nutty flavor, plus when they’re baked, they take on a rich, roasted flavor. Each muffin is topped with a pecan, so make sure to keep some halved pecans handy for the topping.
Our apple of choice, for not just this recipe, but for baking with apples in general, are the granny smith apples. The firmness of them means they hold up really well in baking. And they add a nice balance to the sweetness that usually comes with muffins. Just look for that bright green peel and it’s probably a granny smith!
The flour combination in this recipe combines the best of both worlds with the sorghum AND the gluten free flour mix. They come together to create a nice muffin with just the right amount of density without bring too crumbly.
Sweet, spiced and even nutritious (they are apples, right?!), these gluten free autumn apple pecan muffins will be devoured quicker than you can say ‘freshly baked muffins’!
1/2 cup sorghum flour
1 1/2 cups gluten-free flour blend (with added gums)
4 teaspoons baking powder
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup pecans, chopped
1 pinch salt
1 apple, peeled cored and grated
1/3 cup vegetable oil
3/4 cup milk (soy will work well also)
1/4 cup extra strong brewed coffee or 1/4 cup espresso coffee
12 pecans (1 per muffin)
1 dash sugar
1 dash ground cinnamon
Preheat your oven to 350°F. Grease or line a 12 hole muffin tin with paper liners.
In a large mixing bowl, combine all of the dry ingredients, except the apple, and whisk to combine. Add the apple and lightly blend only until the apple is coated. Set aside.
In a medium bowl, add all of the wet ingredients and whisk well.
Add the wet ingredients to the dry ingredients in the large bowl and lightly stir until just combined.
Fill each muffin hole about 2/3 of the way full. Top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
Place into your preheated oven and bake approximately 20 minutes or until done.
Cool on trays.
If, by any chance, you have some of these muffins left over, they can be frozen and then reheated in the microwave for a few seconds. But that’s only if they last that long.