Irresistible Apple Cinnamon Muffins
Rated 5.0 stars by 1 users
Servings
12
Prep Time
15 minutes
Cook Time
20-25 minutes
Forget the usual apple, these muffins are all about the warm, comforting embrace of cinnamon and the unique sweetness of Tonomi’s plantain and tapioca flours! This gluten-free, grain-free recipe is perfect for a breakfast treat or an afternoon snack, offering a delightful burst of flavor with every bite.
These apple cinnamon muffins with plantain and tapioca flour are a delightful gluten-free and dairy-free treat that's sure to please your taste buds.So grab your ingredients, preheat your oven, and get ready to bake up a batch of these delightful treats!
Author:Tonomi Super Foods
Ingredients
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1 cup Tonomi Plantain flour
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½ cup Tonomi Tapioca flour
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½ cup coconut sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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¼ teaspoon salt
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½ cup unsweetened applesauce
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¼ cup coconut oil, melted
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½ cup almond milk (or any milk of choice)
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1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the plantain flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In another bowl, mix together the applesauce, melted coconut oil, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Recipe Note
Tips:
- For added texture and flavor, sprinkle some chopped nuts or seeds on top of the muffins before baking.
- If you prefer sweeter muffins, you can increase the amount of coconut sugar to suit your taste.
- Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.
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