These gluten free apple muffins were created by my daughter. They include prunes for natural sweetness meaning that less sugar is required in the recipe.
The story behind the recipe
On the way home from school yesterday I uttered some words that I immediately wished I hadn’t – “would you like to create a recipe using some of the cooking apples we’ve been given?”
To give you some context, I’m not good with mess. I’m a control freak and if I’m honest, I don’t much like sharing my kitchen.
When ‘Roo’ and ‘Sunshine’ both excitedly exclaimed that they would like to do some experimenting my heart sank. I was secretly hoping for a ‘no’ leaving me free to experiment on my own.
Alas two excited children entered my kitchen and started creating a mess.
‘Roo’ has a good grasp on baking basics so I felt confident that she would create something edible and probably delicious.
‘Sunshine’ on the other hand has crazy ideas and the tendency not to like listening.
An incredibly gingery “I only put 5g of ground ginger in”, chocolatey goo that he wanted to be ice cream, but which lacked the basic ingredients required in an ice cream!
Not one to quit easily, he set about making it again this morning after breakfast.
The less said about that the better. I’m not at my best in the morning let’s just leave it at that.
Roo’s creation got the thumbs up from Mr M and she was delighted with what she had made. I promised to share it so here it is.
Why use prunes in the recipe?
‘Roo’ chose to use prunes in the recipe to reduce the amount of overall added sugar. She created a puree with them that she added to the mixture.
They also make a lovely moist addition to cake and the flavour goes really well with the spice and apple.
If you don’t like prunes then you could substitute them for dates or other dried or tinned fruit.
We’ve found that using tinned prunes gives a more consistent puree because the prunes are already lovely and plump.
What if the muffins aren’t sweet enough?
If you have a particularly sweet tooth you might like to increase the amount of sugar.
I always suggest trying a tiny bit of the mixture (but I obviously can’t recommend you do that because it contains raw eggs) and adding more if required.
Often you’ll find that reducing the sugar in a recipe has no impact on the final result, except for it being better for you.
The less sugar you add to food the less you need because your taste buds adapt.
How do you make gluten free apple muffins?
The method is very simple.
After making a prune puree by blending the prunes the margarine/butter is creamed with the sugar.
After that all the remaining ingredients except the chopped apple is added.
Finally the apple is folded through the mixture.
What type of apples should I use?
I prefer to use Bramley apples. These are cooking apples and therefore tend to break down during the cooking process.
Cooking apples are less sweet than eating apples so if you prefer a chunkier, sweeter gluten free apple cake then I suggest using eating apples.
How do you store gluten free apple muffins?
It is best to eat these little cakes within a few days of making them.
Store them in an air-tight container. Alternatively freeze them once they have cooled and defrost them one at a time when you want to eat them.
Learn how to cook healthy gluten free food
Me and my children are on a mission to teach people how to cook healthy gluten free food.
If you love this recipe and would like to learn how to make delicious treats like this (along with learning how to make my gluten free flour blend in your home) check out our online courses here.
Get in touch…
After a successful cookery demo at the weekend at the Powderham Food Festival Roo is on a roll.
She showed people how to make her Healthy Christmas Pudding Truffles and was delighted when people enjoyed eating them.
Do let her know what you think of her recipe. I know she’d love to hear from you.
And don’t forget to share photos of your recipes across social media tagging me @freefromfairy, or using the hashtag #FairyFlour or #freefromfairy.
Pin the recipe so you don’t lose it:
Gluten Free Apple Muffins (gluten-free, dairy-free, low-sugar)
- 100 g prunes - dried or tinned prunes drained
- 150 g margarine - check dairy free and soya-free if important. Use butter if not dairy free
- 70 g coconut sugar - we use Coconut Merchant
- 2 medium eggs - try to get organic, free range
- 150 g Free From Fairy plain gluten-free flour
- 1 1/2 tsp baking powder - make sure it's gluten free
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 150 g apple - cooking apple like Bramley is best, peeled and finely chopped
- 12 small balls of marzipan - optional
- If using dried prunes place them in a saucepan with around 25ml of water and bring to the boil. Remove from the heat and blend, adding a little water to create a thick puree
- If using tinned prunes, drain them and blend them into a thick puree
- Cream together the margarine and sugar until pale and fluffy
- Add the remaining ingredients (including the prune puree) except for the chopped apple and whisk until combined
- Gently stir the chopped apple through the mixture
- Divide the mixture between 12 muffin cases placed in a muffin tray
- Finally, if using, poke the marzipan balls gently into the top of the mixture
- Bake in a pre-heated oven at 180 degrees C, 160 degree fan oven, gas mark 4 for around 20 minutes or until golden and springy to the touch