Recipe

Dairy-free Chunky Apple Muffins with walnut topping
Ingredients
Apple Pie Base:
1 tbsp. grapeseed oil
3 or small apples, peeled and sliced
2 tbsp raisins
1/4 tsp dried lemon peel (optional)
1/2 lemon, juiced
1 tsp. vanilla
heaped 1/2 tsp or more cinnamon

Muffin batter:
3/4 cup sorghum or brown rice flour
1/4 cup almond flour
1 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg or Ener-g foods egg replacer egg
1/2 cup applesauce
1/4 to 1/3 cup honey, maple syrup or agave nectar
1/3 cup coconut cream from canned full fat coconut milk
1/3 cup coconut milk from above canned coconut milk
1/4 cup grapeseed oil

Topping:
1/4 cup walnuts
light sprinkle of brown sugar, date sugar or coconut sugar

Directions
Preheat oven to 375f. Place muffin tin liners in a muffin pan.

Heat a nonstick pan on medium and add your grapeseed oil. Just as it starts to brown, throw in your apples and raisins and sprinkle them with optional lemon peel. Let them begin to brown, and then turn and add lemon juice and vanilla. As the second side browns, add your cinnamon and turn one more time.

In a large bowl, combine all the dry ingredients for your muffin from sorghum flour to the nutmeg. Whisk together to combine.

Put your egg or ener-g egg in a small to medium bowl and whisk together. Add applesauce, honey or other liquid sweetener, coconut cream and coconut milk and oil together and whisk until combined. Make a well in the dry ingredients and pour your combined liquid ingredients into the well. Fold in your liquid ingredients to the dry ingredients.

Assemble your muffins by putting a small layer of batter in the muffin tin. Then put a layer of the apple pie filling over the batter. Cover it with a layer of batter. Place a few chopped walnuts on top of the muffins and sprinkle very lightly with brown sugar or other powdered natural sweetener.

Bake for 25-35 minutes or until muffins are a nice golden brown and separate easily from the muffin tin. Leave them in the muffin tin for a few minutes or separate muffins from the pan gently with a butter knife. Put on a wire rack to cool.

Notes
Very delicate muffin until it cools, at which point it becomes less prone to crumbling. Three glutenoids (two not accustomed to gluten-free eating) gobbled them up and pronounced them yummy.