Bakery Style Apple Streusel Muffins (Gluten Free)

We are officially snowed in here at the farm, which means hearty soups and lots of baking are happening here! These apple streusel muffins are one of the better tasting muffins to come out of our kitchen as of late. They are reminiscent of a bakery style muffin with the perfect texture and just the right amount of sweetness. However, unlike most bakery muffins, these are not loaded with harmful ingredients and are something I feel pretty great serving my kids. These muffins are made with naturally gluten free flours (oat and millet) and are egg free and sweetened with maple syrup. We made these muffins egg free on accident as I was fresh out of eggs when we wanted to make these and they turned out better than I could have imagined. Thanks to some ground flax seeds!

My kids loved helping me make these. I pre-measured all the ingredients and then let them go wild pouring/mixing everything together. This is the perfect recipe to make with your little kitchen helper!

Anyhow, I hope you and your family love these wholesome and nourishing muffins as much as we all do. They are a new favorite and I can’t wait to make them again soon!

Bakery Style Apple Streusel Muffins

PREP TIME: 10 minutes    COOK TIME: 25-30 minutes    SERVES: 12 muffins

• 1 Tablespoon ground flax seeds

• 2 1/2 Tablespoons water

• 1/2 cup pure maple syrup

• 3/4 cup unsweetened apple sauce

• 1/3 cup melted ghee or coconut oil

• 1 teaspoon vanilla extract

• 2 cups oat flour (sprouted if possible- see note)

• 1 cup millet flour (sprouted if possible-see note)

• 1 teaspoon baking soda

• 1/4 teaspoon fine sea salt

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 cup finely diced apples

  Streusel Topping

• 1/4 cup oats (sprouted if possible-see note)

• 1/3 cup oat flour (sprouted if possible-see note)

• 2 Tablespoons date sugar (or coconut sugar)

• 1/2 teaspoon ground cinnamon

• 1 Tablespoon pure maple syrup

• 1 Tablespoon melted ghee or coconut oil

Preparation

1. Preheat the oven to 350F. Line a standard size muffin tin with paper liners.

2. In a medium-sized bowl, whisk together the ground flaxseeds, water, maple syrup, applesauce, ghee and vanilla. In another bowl, add the oat flour, millet flour, baking soda, cinnamon and nutmeg. Whisk until well combined.

3. Pour the wet ingredients into the bowl with the dry ingredients. Stir until evenly mixed. The batter should be thick but pourable. Add a bit more flour or a touch of milk if needed to get this consistency. Fold in the apples.

4. Prepare the streusel topping by combining all the ingredients in a small bowl and mixing well.

5. Divide the muffin batter between the muffin tin. Top each muffin with the streusel and place in the oven. Bake until a toothpick comes out clean when inserted into the center of a muffin. About 25-30 minutes.

6. Store at room temperature for one day and then in the fridge for up to 5 days.

   Note- Sprouted flours are easier to digest and more nutritious because of the sprouting process. You can find sprouted flours at a lot of grocery stores these days but my preferred place to get them is to order from Second Spring.