All of the fall festivals are happening right now and some of the main guests would be apples and apple fritters. As you know, when you have food allergies you just can’t buy those wonderful treats that are features at the festivals. Well, I don’t like to miss out. As many of you know, I really really enjoy treats!!!
This year I finally decided that I had been missing out on apple fritters far too long. Those yummy treats that are over flowing with chunks of apple and covered in that sweet wonderful glaze…
Yes, that was it, I had to make them. After a few tries I have come up with these absolutely delicious treats that rival the real thing! Even though it has been over five years since I had an actual apple fritter, these little beauties took me right back to that time!
By the way, as I was doing the photo shoot for my muffins, my daughter decided that my grandson had to photo bomb! 🙂 Yes they love them too!
Apple Fritter Muffins (Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)
3/4 c. gluten free flour mix
1/2 c. millet flour (or 1/2 c. additional GF flour mix)
1/3 c. ground flax
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum
2 tsp. ground cinnamon (divided)
3/4 c. palm sugar plus 1 Tbsp. (or desired granular sugar)
1/4 c. coconut oil
1/2 c. unsweetened apple sauce
1 Tbsp. lemon juice
1 tsp. vanilla
2 medium size apples (I have used gala and jersey macs)
Preheat oven to 400 degrees
In a medium size bowl, whisk together flours, flax, baking powder, baking soda, 1 tsp. cinnamon and xanthan gum. Set aside
In a large bowl beat together coconut oil, apple sauce, 3/4 c. palm sugar, lemon juice and vanilla. Add in dry mixture. Stir together until mixed.
In a medium sized bowl, add peeled and diced apples, 1 Tbsp. palm sugar and 1 tsp. cinnamon. Toss together. Put apple mixture into batter and stir until mixed.
Divide batter into 12 greased muffin tins. Bake for 15-17 minutes or until toothpick comes out clean. Let cool ten minutes. Remove from tins and let cool completely
2 tsp. coconut oil-melted
1 Tbsp maple syrup (or honey if not vegan)
1/2 tsp. vanilla
Stir together topping ingredients and drizzle over muffins. Keep on the counter in a sealed container for up to three days. Freezes well.