Gluten Free Apple Cinnamon Muffins with Coconut Cream Frosting

Gluten Free Apple Cinnamon Muffins

Gluten Free Apple Cinnamon Muffins with Coconut Cream Frosting

Let’s talk about my new FAVORITE fall muffins! Apple Cinnamon Muffins with Coconut Cream Frosting that are gluten free, refined sugar free, delishhh and also super easy! Like throw everything into a food processor easy. 

I make these muffins for me and Luca for breakfast or a snack. You can always reduce the sugar and skip the coconut cream frosting for the little ones. They are the perfect texture and just sweet enough! 

And when it comes to blenders and food processors, there are a ton of options at so many different price points. At the end of the day, you want one that gets the job done. I used the Oster Pro Blender with Texture Select Settings and Food Processor Attachment that is a budget option that works! This new Oster Pro Blender with Texture Select Settings gives you more control by allowing you to choose the texture of your smoothies, sauces, salsas, soups or batter. I use this food processor weekly for pancake batter, chocolate avocado pudding, guacamole and creamy soups! 

Recipe for these muffins below! You can find the Oster Pro Blender with Texture Select Setting at Target!

 

Gluten Free Apple Cinnamon MuffinsGluten Free Apple Cinnamon Muffins with Coconut Cream FrostingGluten Free Apple Cinnamon MuffinsGluten Free Apple Cinnamon Muffins

Gluten Free Apple Cinnamon Muffins with Coconut Cream Frosting
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Ingredients
  1. 2 1/2 cups of old fashioned oats/gluten free oats
  2. 6oz of plain low fat greek yogurt (or one of those individual cups)
  3. 2 eggs
  4. 1/2 cup of raw maple syrup
  5. 2 teaspoons of baking powder
  6. 1 teaspoon of baking soda
  7. 2 tablespoons of flaxseed meal
  8. 1 teaspoon of vanilla extract
  9. 2 ripe bananas
  10. 1 1/2 teaspoon of cinnamon
  11. 1 apple, peeled and chopped into small pieces
  12. Coconut cream frosting
  13. 1 can of full fat coconut milk, stored in the fridge prior
  14. maple syrup/honey
Instructions
  1. preheat oven to 350 degrees.
  2. line a 12 muffin tin with liners or lightly coat with coconut oil.
  3. place oats in a food processor and pulse for about 15 seconds until the oats are broken down.
  4. add the remaining ingredients and process until everything is mixed and the oats are smooth.
  5. pour batter into bowl and mix in the chopped apple.
  6. pour batter into the muffin tin and bake for 18 minutes, or until a toothpick comes out clean.
  7. for the coconut cream frosting, remove the can from the fridge and scoop out only the solid portion into a mixing bowl. Add about a teaspoon of honey/maple syrup and mix with a hand mixer until whipped and creamy. add more maple syrup to taste!
Spinach for Breakfast https://www.spinach4breakfast.com/
This post is in partnership with Oster. All opinions are my own. I am thankful for the opportunity to work with brands that I love!

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