Gluten free Apple Cinnamon Muffins

Thanks for a great recipe - my whole family loved these. Very moist and tender.

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Absolutely delicious! I substituted oat flour and used 3/4 cup applesauce and increase cinnamon! What a treat! I am fighting the urge to eat all of them at once!

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This recipe looked pretty simple and didn't have 100 ingredients so I though I would give it a try today. Recipe turned out well however I did my own tweaking: I replaced all rice flour with 1/2 rice flour, 1/4 tapioca starch and 1/4 sorghum flour. I then added 1 tsp of xanthan gum and increased baking soda 1 tsp. I also used applesauce but will try fresh apple too next time. I like how convenient applesauce is and can be kept on hand in the fridge. Pretty happy with the results--thanks for posting this recipe.

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Thanks for a brilliant recipe. I am new to gluten free and feel lucky to have found a cake recipe that works so soon! I can't have sugar and had to use olive oil but it still worked fine. I didn't have an apple handy, so mashed up and added a pear and it is delicious. The texture is a lot fluffier than I ever imagined a gluten free muffin could ever be. Can't wait to make some to try some different flavours, mixed berries, dark choc chip, raspberries, carrot and sultana....here we come!

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The whole family loved these! Even those who aren't GF. I also took the idea and sprinkled some cinnamon & sugar on top. It gave it a great crunchy texture on top. As well as a little extra sweet! Will definitely be making these again!

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Re: "low cooking temp" referenced in Dec 29 review, 180 degrees celsius = 350 degrees fahrenheit.

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This was the first time I made a GF recipe; it was for a newly diagnosed co-worker. I was surprised at the low cooking temp and disappointed in the result, very gritty.

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This is really great! Been celiac for 2 months and was getting tired of not being able to eat good food, and then i found this!!! I also substituted 1 cup of mashed banana for the applesauce, and added 1/2 cup of chocolate chips! really good that way too!

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Loved this! Hubby used 1 cup of apple sauce instead of apples. Made it using gluten free (corn free) baking poweder #38461 and Flax Egg Replacer #104832. I did not have my hope up with so many substitutions but was VERY surprised at how good they were.

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My son has celiac disease and LOVES these muffins! I make them with 3/4c applesauce instead of the grated apple and I use the apple pie or poudre douce spice from Epicure Selections and they are so good. I make at least a batch a week and he takes them in his lunch to school all the time :) Thanks so much!

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Delicious! Most GF muffins I try never rise, or never get cooked through, but these are great! I left them in the oven too long so they were a little dry (my fault!) but even so they were so delicious! Like apple pie muffins. Fantastic. I will make these again and again.

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Good muffins. I used a gluten free mix and used agave syrup instead of sugar. I added cinnamon, butter, sugar crumbs on top. Kids loved them. Thanks!

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This is the best GF muffin recipie I've found yet (and I've tried alot!) I used 1/4 cup EVOO instead of canola. I also used half cup of Bob's brand biscut baking mix flour and half cup of Bob's brand Hot Rice Ceral mix - it made for a great texture. I also used 3 eggs which upped the protein lost in using GF flours, and I used a heaping TBS. of cinnamon cause it's good for the body! Great recipie - definately worth trying if your loosing hope of finding a good GF muffin mix!

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Wonderful - most people wouldn't even know this was gf!

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These are great and a hit with my kids. I did vary it a little. I used oat flour instead of rice and 3/4 cup of applesause instead of the apple. The result is amazingly moist muffins with a cake like texture. Also i sprinkled a few oats on top to make them look pretty. Thanks for this recipe!!!

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Made these for some GF friends. The first batch were were a little dense, but I put that down to the GF thing and the apple/cinnamon not particularly noticeable for our tastebuds. The second batch was totally different. I first used unsweetened tinned apple, one cup per apple, but the 2nd batch, yesterday, I increased the apple by half, annd using half apple sauce. Tossed in another half teaspoon of baking powder just cos of the chunky moist apple. Also increased the cinnamon by half, and dusted with cinnamon sugar while hot. Absolutely beautiful, moist, light, chockful of apple, this is just beautiful SandraMK. An absolute keeper.

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I found this recipe very disappointing. The result was dense and very dry and didn't taste that much of apple nor cinnamon.

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These are great! I have already made a 2nd batch. They seemed sort of dry after mixing so the second time I added a little water. They tasted the same either way....Wonderful!

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Good recipe ... I subbed granulated Splenda for the sugar and added about a teaspoon of vanilla. Instead of muffins, I made an 8x8 cake & sprinkled the top with a cinnamon/Splenda mixture before baking. The cake didn't rise as much as I would have liked, and it seemed a bit dry -- could have been the rice flour that I'm not used to, or the Splenda. Otherwise the taste was very good, and I will likely make it again. Thanks for posting!

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I made these with the ingredients as listed, and was pleased with the result. I found them light and tasty and with a pinch of brown sugar and cinnamon on top before cooking they were very tasty. I have made them with diced canned apple and they worked just as well. They kept fresh for 2 days and my kids love them.

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