Hungry Harry’s muffin mix with diced apples and cinnamon! Yum!
Gluten Free + Allergy Friendly Apple Cinnamon Muffins
Hungry Harry's Muffin Mix (1 x 17 oz package)
3 eggs or egg replacers
18 tablespoons milk of choice
6 tablespoons oil of choice (we use coconut oil) (note: if using an oil that's solid at cool temperatures, like coconut oil, melt the oil before beginning this recipe)
11/2 teaspoon gluten-free vanilla extract
1 cup of apples, peeled and diced
1 tablespoon of cinnamon
¼ cup coconut oil, melted
¼ cup granulated sugar
¼ teaspoon of cinnamon
Preheat oven to 360°F.
Add the entire package of Hungry Harry’s Muffin Mix in a bowl.
Add 6 tablespoons of your favorite oil, 3 eggs or egg replacers, 18 tablespoons of your choice of milk, 1 ½ teaspoon of gluten-free vanilla, and 1 tablespoon of cinnamon. Mix until blended into a smooth batter. Fold in 1 cup of diced apples. Fill any sized muffin tin 2/3 of the way full.
Bake muffins for 20-25 minutes.
Add cinnamon crumble mix to the tops of muffins and place under the broiler in the oven at 1 minute intervals to caramelize the topping.
Watch like a hawk or they will burn.
Allow the muffins to cool before you pop them out of the muffin tin. Enjoy!