Apple Fritter Muffins


1 1/2 cups finely chopped Granny Smith apples (about 1 large apple)
1 tablespoon tigernut oil
1/2 teaspoon cinnamon
1 tablespoon coconut sugar
2 tablespoons water
1 tablespoon tapioca flour/starch

3/4 cup gluten free baking flour
1/2 cup tigernut flour
1 tablespoon tapioca flour/starch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons unsweetened applesauce
2 tablespoons tigernut oil
1/2 teaspoon vanilla extract
1 egg
1/2 cup coconut sugar
1/2 cup milk (any kind will do)

2 tablespoons warm milk
1/2 cup powdered sugar
1/2 teaspoon vanilla extract



Add the tiger nut oil to a medium skillet over medium heat.
Add the apples, cinnamon, sugar and water then mix to combine.
Cook for about 3 minutes until apples are softened.
Turn off the heat, add the tapioca flour, mix and set aside.


Preheat oven to 400 degrees and line 9 muffin tins with liners.
In a medium bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
Whisk together the applesauce, tiger nut oil, vanilla, egg, coconut sugar and milk in a large bowl.
Add the dry ingredients to the wet and stir to combine.
Fold in the apples from the skillet and mix until combined.
Spoon the batter into the muffin liners and bake for about 15 minutes.
Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a cooling rack.


While the muffins cool, whisk the ingredients for the glaze together in a small bowl.
Once muffins have cooled for about 15 minutes on the cooling rack, dip the tops into the glaze and place back on the rack. You can dip the muffins 2-3 times depending on how thick you want the glaze, just wait about 5 minutes in between to give the layers of glaze a chance to thicken.

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