I called my mom yesterday, she was mid prep for Sunday dinner.
Me: “What's for dinner mom?”
Mom: “Oh, just a simple dinner tonight; butternut squash salad w/ warm apple cider vinegar dressing and shaved parmesan, sole meuniere, roasted fennel and asparagus, and profiteroles for dessert.”
Yup, that's the kind of house I grew up in and boy do I wish I was home in Pennsylvania yesterday to chow down on that menu!
I can't say I follow in my Mom's footsteps exactly… but I do love a Sunday in the kitchen. So yesterday I spent most of the day testing recipes and playing.
The big winner of the day were these incredible gluten free apple muffins with a streusel topping. They remind me slightly of my Mom's incredible apple cake, but in muffin form – because small is cute and fun.
You guys, muffins are amazing – am I right? They are basically cake – portion controlled. These happen to be really good for you portion control cake bites. Such a simple ingredient list you honestly can't go wrong.
So even though my Mom was dining on Sole Meuniere and I was basically eating mini cakes all day – at least they were these mini-cakes and they were damn good!
Gluten Free Apple Muffins with Streusel Topping
Ingredients
Wet
- 2 eggs
- 1/4 cup of grapeseed oil
- 1/2 cup of organic unsweetened applesauce
- 3 tablespoons of raw honey
- 1 teaspoon of apple cider vinegar
- 2 small apples, peeled and chopped
Dry
- 2 cups of almond flour, well packed
- 1/4 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg, ground
Steusel Topping
- 1 tablespoon of oats, gluten free
- 1 tablespoon of almonds chopped
- 1 tablespoon of coconut palm sugar, or brown sugar would be fine
- 1 teaspoon of cinnamon
Instructions
- In a medium mixing bowl combine all dry ingredients
- In a large mixing bowl combine all wet ingredients
- Add dry ingredients into wet and mix well.
- In a small bowl combine all ingredients for streusel topping.
- Fill lined cupcake tins with batter and top with streusel topping.
- Bake @ 350 for 25-30 minutes
Nutrition
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