Gluten and dairy free apple muffins: delicious, seasonal and so lightful

These Gluten and dairy free apple muffins are absolutely the most delicious, moist and flavourful you have ever tasted! The absence of gluten makes those even lighter than the regular ones, the absence of dairy definitely makes those more digestible.

You probably remember my Italian apple muffins recipe: well, finally I decided to give a try to an alternative one, enjoyble by gluten and dairy intollerants, and I was surprised by the result! You can enjoy these delicious gluten and dairy free apples muffins as school snack, for a pick-nick or a nice breakfast, or why not, even as small indulgence before bed….

Only few ingredints, 30 minutes of your time, a super easy recipe that can easily be prepared by your children (with a little adult supervision for cutting the apples and using the oven).

INGREDIENTS

1 cup (130 gr.) rice flour or another gluten free flour

2 eggs

1/2 cup (90 gr.) granulated sugar

1/4 cup (40 ml.) water

1/4 cup (40 ml.) coconut or peanut or canola oil

1/2 tbs. (8 gr.) baking powder

3 apples

one lemon zest or 1 tsp. lemon extract

1 tbs. apricot preserve

DIRECTIONS

Peel and cut two apples in thin and small slices. Set aside, these will soon be mixed in the batter. In another container peel the remaining apple and cut in thin and small slices and mix with a tbs. of apricot preserve. Set aside, these will go on the top of the muffins as decoration).

In a bowl using an electric whip, whip sugar, eggs and lemon zest (or flavoring), and then progressively vegetable oil and water, and keep whipping.

Sift in the flour and baking powder and mix carefully from the bottom to the top. Then add the apples, those with no preserve, and mix evently and gently by hand.

Scoop the batter into 12 cupackes liners and decorate the top with the apple mixed with the apricot preserve. Bake at 360 for about 20-25 minutes. Use a tooth stick to make sure your muffins are baked.

Let cool off, dust with powdered sugar and enjoy!

LEARNT IT, MADE IT, LOVED IT!

TIPS: – Make sure you use peanut or coconut oil only if your guests don’t have any kind of nuts allergy;

– These muffins, if well stored, last soft and delicious for up to a week (those I baked this morning lasted 45 minutes);

I really hope you liked this recipe! If so, please feel free to leave a comment or drop a like or share it! That would for sure boost my self confidence 🙂

And If by chance you’ll give this recipe a try, I would love if you’d share it in your social media and tag me #beautyandfour kids!

Much love!

Silvia

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more! 

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