I decided to put a container of yogurt and an apple to good use for a snack this week. I always try to have something on hand to munch on in the morning to stop me from eating lunch at 10:30am. Muffins are always a great choice because they can easily be transported to work in a small container and the wrapper helps to keep crumbs at a minimum. I’m still experimenting to find the perfect gluten-free base and I think this is a winner. Equal parts almond flour and gluten-free flour resulted in muffins that have a similar texture to wheat muffins. These weren’t as dense as some of the other gluten-free recipes I’ve tried and could be easily adapted for any fruit muffin.
This recipe will make either 12 dozen regular muffins, or 6 muffins and 12 mini muffins. The mini muffins were for the girls at school. They’ve become spoiled by my baked goods.
Apple Cinnamon Streusel Muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Keywords: bake breakfast snack gluten-free almond meal apple greek yogurt
Ingredients (12 muffins)
Dry Ingredients
- 1 cup almond flour
- 1 cup gluten-free all purpose flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp nutmeg
Wet Ingredients
- 1 apple, cored and sliced into small pieces
- 3 eggs
- 1/4 cup brown sugar
- 6 oz container Chobani apple cinnamon greek yogurt
Streusel Topping
- 1/2 cup almond flour
- 1/4 cup sliced almonds
- 2 tbsp brown sugar
- 1 tbsp butter
Instructions
Preheat oven to 350F.
In a medium bowl, whisk together dry ingredients to remove any lumps.
In a separate large bowl, combine wet ingredients. Add the dry ingredients and mix to combine.
In a small bowl, combine ingredients for the topping. Use a fork to mash in the butter and create a crumble-like topping.
Line a muffin pan with liners and fill each section with the batter. Top with streusel and lightly push it into the batter.
Bake for 22-25 minutes or until a toothpick comes out clean.
Allow to cool. Can be stored in an air-tight container for 5 days.
I also like the limited use of oil and butter in this recipe, but the yogurt does such a good job of adding liquid you really can’t tell.
The winner of the Chobani give away is: Jessica F!
Congrats Jessica! Please send me an e-mail (ieatasphalt@gmail.com) with you’re mailing address and I’ll forward it to the lovely Chobani folks.
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Those sound so delicious and refreshing! Thanks for sharing!