Gluten/Dairy Free Cinnamon Apple Muffins

Just before Thanksgiving 2016, I found out that I am sensitive to gluten and dairy. This was after over a year of feeling sick almost every time I ate, or didn't eat. Now, since I have an amazing mom, who both is fantastic at baking/cooking and loves me, my mom came up with a gluten/dairy free muffin recipe so that I could eat more than lettuce and water. I thought I would share this greatness with y'all.

Gluten/dairy Free Cinnamon Apple Muffins

yield: 2 doz.

Preheat oven to 375F

• 2 c. Bob's Red Mill Gluten Free 1 to 1 Baking Flour (They aren't paying me to say this. This 1 to 1 mix is great in GF baking because all the extra stuff is already added in to make it a close flour substitute. The texture is pretty smooth as well.)
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 c. Coconut Oil (Or other butter substitute. Even butter, if you're okay with dairy! Coconut oil definitely lends a distinctive flavor)
• 1 1/4 c. Sugar
• 2 Eggs
• 1/2+ c. Almond or Coconut Milk
• 1+ tsp. Cinnamon (I usually add more- I love cinnamon!)
• 1 tsp. Vanilla
• 1 Green Apple - Peeled, Cored, and Diced

1. Whisk together dry ingredients and set aside.
2. In a large bowl, cream together sugar and coconut oil until fluffy.
3. Add eggs, one at a time, then vanilla, beating well.
4. To the sugar mixture, alternately add 1 cup of the dry mixture, the milk, then the rest of the dry mixture, mixing well between additions. 
5. Fold in diced apple.
6. Fill greased, lined muffin cups 3/4 full.
7. Bake 20-30 minutes or until light golden brown. (This gluten free flour stays much lighter than regular flour when baking. So, if you are waiting for it to get as dark as a recipe baked with regular flour, it may burn)

Enjoy!