I’m going to go ahead and warn you now… This post contains a LOT of pictures. This was so good. This is kind of a cobbler in a muffin, bread-puddingy, amazing… thing! I was browsing pinterest for a good use of all these apples on my counter, and I ended up creating this!
- 1/3 cup packed light brown sugar
- 1 T granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup gluten free oat flour
- 2 tsp ground flax seed
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup nonfat plain greek yogurt
- 2 teaspoons vanilla extract
- 1 and 3/4 cups gluten free oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsweetened vanilla almond milk
- 2 small apples, cut into small chunks
- 2 tsp ground flax seed
- 1 cup confectioner’s sugar
- 2-3 T heavy cream
- 1/2 tsp vanilla
- a pinch of nutmeg
To make the crumb topping combine both sugars, cinnamon, ground flax seed, and melted butter before stirring in the flour. Set aside.
In a medium bowl, beat the butter until smooth and creamy, about 1 minute. Add both sugars and blend until creamed with the butter. Add the eggs, yogurt, and vanilla extract. Stir until combined well.
In a separate bowl, add flour, baking soda, baking powder, cinnamon, salt, and 2 tsp ground flax seed. Slowly add the wet ingredients into the dry ingredients and whisk. Add the milk (any milk should work fine for this, and continue whisking gently until small lumps remain in the batter. Fold in the apples.
Fill muffin tin to the top of each cup, adding a handful of the crumb topping to the top of each (crumble it up in your hands before putting it on the muffin to get those nice, big crumbs).
Bake for 5 minutes at 425F degrees and then lower the oven temperature to 350F degrees and bake for 22 more minutes or until a toothpick inserted in the center comes out clean.
Finally, to make the glaze, whisk 2-3 T heavy cream, 1/2 tsp vanilla, and a pinch of ground nutmeg into 1 cup of confectioner’s sugar. Dude.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||21 %|
|Saturated Fat 7 g||36 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 75 mg||25 %|
|Sodium 588 mg||25 %|
|Potassium 99 mg||3 %|
|Total Carbohydrate 38 g||13 %|
|Dietary Fiber 4 g||15 %|
|Sugars 21 g|
|Protein 7 g||14 %|
|Vitamin A||8 %|
|Vitamin C||2 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|