Gluten-Free Muffins

• porce: 12 items

Ingredience

4 large eggs

½ tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

⅔ cup plus 1 Tbsp. pure maple syrup

⅔ cup plus 1 Tbsp. virgin coconut oil, melted

1½ cups (145 g) gluten-free oat flour

1 cup (98 g) almond flour or meal

1 Tbsp. (7 g) flaxseed meal

2 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. kosher salt

1 large Pink Lady apple (about 8 oz.), grated

¾ cup (98 g) skin-on sliced almonds, divided

¾ cup (80 g) gluten-free old-fashioned oats, divided

Pokyny

Preheat oven to 350°. Line a standard 12-cup muffin pan with paper liners. Whisk eggs, lemon zest, lemon juice, ⅔ cup maple syrup, and ⅔ cup oil in a large bowl. Whisk oat flour, almond flour, flaxseed meal, baking powder, cinnamon, and salt in a medium bowl until no clumps remain. Gently add to egg mixture and whisk to combine. Mix in apple, ½ cup almonds, and ¼ cup oats. Divide batter among prepared muffin cups, filling each to the very top.

Mix remaining ¼ cup almonds, ½ cup oats, 1 Tbsp. maple syrup, and 1 Tbsp. oil in a small bowl to combine. Sprinkle oat topping over each muffin.

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the centers comes out clean, 25–30 minutes.