Eosinophilic Esophagitis Friendly Gluten Free Apple Cinnamon Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.6(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup packed light brown sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp vanilla extract
- 2 medium apples, peeled, cored, and cut into ¼-inch dice (about 2 cups)
For the cinnamon-sugar topping
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
- 2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, 1 1/2 tsp ground cinnamon, nutmeg, and salt until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!