Apple Cinnamon Muffins – dairy, gluten, egg free

My three year old son and I are doing a five week parent/child class at the local Waldorf school. One of the kids in his class just turned four, so there was cake. Luckily, the instructor was very thoughtful to let me know ahead of time that the cake would be an apple cinnamon cake.

When I have to make a substitution, I like it to be as much like the original as possible. Here is what I came up with. It is based on the Apple Spice Cake in Carol Fenster’s book, Gluten Free 101. I made it dairy and egg free, and dialed the spices down to appeal to a three year old (the original had ginger, nutmeg, cloves and molasses in it.)

Apple Cinnamon Muffins (from Feeding My Kid)

3 cups gluten free flour mix

2 tsp xanthan gum (omit if your flour blend already contains xanthan or guar gum)

1 1/2 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

3 tsp Ener G Egg Replacer

1 1/2 cups dairy free milk (almond, rice, soy)

2 cups packed brown sugar

3/4 cup Earth Balance spread

1 1/2 tsp vanilla extract

1 cup peeled grated Granny Smith apples

1. Preheat oven to 325 degrees. Coat a muffin tin with cooking spray.

2. In a large mixing bowl, sift together flour mix, xanthan gum, baking soda, salt, cinnamon and Egg Replacer.

3. Combine milk and brown sugar in a saucepan, and bring to a boil over medium heat. Remove from heat and add the Earth Balance and vanilla. Stir to melt butter.

4. Add butter mixture to flour mixture and mix until well blended.

5. Pour batter into muffin tins. Bake 25 minutes or until they pass the toothpick test.  Makes 18 muffins. Let cool, then drizzle with glaze.

Powdered Sugar Glaze (from Feeding My Kid)

1 cup powdered sugar

1 1/2 Tbsp dairy free milk (coconut, soy, almond)

1/2 tsp vanilla extract

Mix ingredients together and stir to get rid of any lumps.


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