Bring on the morning with these perfectly sweetened Gluten Free Applesauce Streusel Muffins. You’ll immediately fall in love with the combination of warm spices and sweet apple flavor. Plus, who can resist a crumbly, crunchy topping???
ME BEFORE THE RECIPE…
I’m trying to rock the whole stay at home mom thing without feeling useless. And for the most part it’s working out quite well. There are a ton of responsibilities to keep up with between fitting in housework, making time for exercise, grocery shopping, preparing meals, fulfilling church obligations, taxi driving my girls to dance/gymnastics classes, scheduling dentist/doctor appointments, preparing blog posts, volunteering at school, and an array of other things.
It’s safe to say I have no issues staying busy each day. Life surely isn’t a breeze and most definitely not all butterflies and roses just because I don’t have a “full-time job”. (Insert eye roll and hysterical laughter right here because anyone that thinks being a mom isn’t REAL work is CRAZY!!!)
But I admit, I love the freedom to do what I want to do, when I want to do it. Even though my days never seem quite long enough to fully accomplish my desired to-do lists, I get to make my own schedule and decide where my priorities are each day…something of which a “hired out” job may not grant me the same flexibility.
So as part of my “motherly responsibilities”, I’ve made a valiant effort to volunteer at the school more frequently. It was more difficult to volunteer while just Braelyn was attending school because I would have to figure out what to do with Emry, or she would have to tag along, which in some circumstances was not allowed. But now, with both kids at school, I can volunteer whenever, wherever.
I actually just finished volunteering at my kids’ book fair. Which, by the way, I hate book fairs. Everything is overpriced, and all your kids ever want to buy are those stupid trinkets or lame books that include a toy, but have absolutely no quality literary content whatsoever. I’d rather just give the school $20 and call it good. That’s my kind of fundraiser.
Anyway, I arrived for my shift which was scheduled from 12:30-3:15 in the afternoon. Not shocking, I was about 10 minutes late. Story of my life. But after basically sprinting from the parking lot to the library, worried that everyone would notice I was late, I realize there are 5 or 6 other volunteers and not a single child at the book fair. I was a bit confused. Weren’t we there to help kids purchase books???
A few minutes passed by and after cordial introductions the coordinator says, “Well, we probably won’t have much to do until school gets out at 2:45, so make yourself comfortable and look around.”
SAY WHAT???!
You are seriously telling me that you have nothing for me to do for the next 2 hours??? WHY AM I HERE???! Really, couldn’t you have just told me to come at 2:30?
So then about 20 minutes later, I find myself reading an interesting cookbook and this same lady announces that a shipment of books has come in. A few of the ladies jump up to help her bring the boxes in. Another lady and I volunteer to stay back just in case somebody makes their way to the book fair. Five minutes later they return with a couple dollies of books.
Okay, I’ll admit, in my head I was thinking, “I should really put this book down and help with the boxes.” But then I thought, “I’m just going to finish this last paragraph. It’s not like we’re in a hurry.”
So I decide to do the latter and just as I finish the paragraph and shut the book to go help unload boxes, the coordinator says in front of all the other ladies, “And BRIELLE, feel free to help at any time.”
Are you kidding me???! I’ve been standing here wasting my afternoon volunteering at a book fair that nobody is even allowed to come to until school gets out, and now you’re calling me out for reading 2 extra minutes of a book before helping out?! Um, okay. Thanks lady.
If you’re wondering, I just smiled and replied in a very chipper tone of voice, “On my way!”
Lame.
HERE COMES THE FOOD…
I’m thinking next time I volunteer I need to butter up the coordinators with some homemade treats or something. I would hate to get chastised again like I’m a freaking 5 year old. Yeah, goodies always seem to make people want to treat you with a little more respect.
Since I’m returning to volunteer this week, I’m considering arriving with these Gluten Free Applesauce Streusel Muffins in tow. I’m sure these babies will at least earn me a smile rather than a sarcastic, snide remark. Can you tell I’m a little bitter about this whole situation?
Moving on. Let’s talk about muffins.
These applesauce muffins scream fall. Funny thing is that I actually made them over the summer while I was in Utah. But whether the sun is beating down or leaves are falling down, these muffins are just the same. And that is good. Darn good.
I love the sweetness of these muffins from the combination of applesauce, sugar, brown sugar, and pure maple syrup. And the pairing of brown sugar, apple, and cinnamon is always a win in my book!
These muffins are light and airy, while still being filling enough for a sweet breakfast treat. You’re going to have to get used to slapping hands away because your kids will want to eat these all day long.
As delicious as these muffins are, I have to say my favorite part is the streusel on top. There is just something about a buttery, crunchy, sweet crumb topping that wins my heart every time. If it wasn’t considered abnormal, I would probably make batches of streusel as if it was granola and top everything with it. Now that’s a great idea, huh?!
Oh, and speaking of the streusel, make sure that you push it into the top of the muffins before baking so that it sticks. What good is a streusel topping if it’s not on top??? But whether or not you decide to streusel it up, these muffins are delicious. They’re the perfect fall treat…or snack…or breakfast. You pick.
So now all ya’ll fall freaks can continue eating pounds of pumpkin, but I’m gonna hang out here in the apple arena for a little bit longer. Feel free to join me. It’s super tasty!
NOTES ON THE RECIPE:
- You may surely use your own all purpose flour blend, or a blend that you bought from the store. However, for best results, use my recommended blend.
- Make sure to pack your brown sugar. Granulated sugar should be spooned and gently leveled, but most recipes for brown sugar require it to be packed, or pressed down firmly into the measuring cup.
- Use unsweetened applesauce or reduce the sugar by 1 tablespoon.
- Old fashioned oats are best for baking. The quick cooking oats don’t hold their structure or chew after so much time in the oven.
YOU MIGHT ALSO ENJOY…
- Gluten Free Among Friends Cinnamon Banana Muffins
- Gluten Free Lemon Poppyseed Muffins
- Gluten Free Double Chocolate Banana Muffins
- Gluten Free Snickerdoodle Muffins
- For the muffins:
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 3 tablespoons pure maple syrup
- ½ cup melted butter (1 stick or 8 tablespoons)
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup unsweetened applesauce
- 1 teaspoon salt
- 1¼ teaspoons baking soda
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon xanthan gum*
- 2 cups high quality gluten free all-purpose flour (or my preferred blend of ½ cup brown rice flour, ½ cup white rice flour, ⅓ cup coconut flour, ⅓ cup tapioca starch, ¼ cup cornstarch or potato starch)
- For the topping:
- 4 tablespoons cold butter
- ¼ teaspoon cinnamon
- dash of salt
- ¼ cup brown sugar
- ⅓ cup high quality gluten free all-purpose flour (or my preferred blend of 2 tablespoons white rice flour, 2 tablespoons brown rice flour, and 1 tablespoon cornstarch or potato starch)
- 3 tablespoons gluten free old fashioned oats
- Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside.
- Begin making muffins by mixing together granulated sugar, brown sugar, maple syrup, and melted butter. Mix on low until smooth. Add eggs and mix until incorporated. Add vanilla and applesauce and mix until smooth.
- In a smaller mixing bowl, sift together salt, baking soda, cinnamon, nutmeg, xanthan gum (if needed), and gluten free flour blend. Add dry ingredients to wet and mix until well incorporated, scraping down the sides as needed.
- Fill muffin tins ⅔ way full with batter.
- Begin making topping. In a small mixing bowl mix together cinnamon, salt, brown sugar, and gluten free flour blend. Cut butter into tablespoon size slabs. Using a fork or pastry blender, cut butter into dry ingredients until pea size pieces of streusel form. Toss in oats. Mix with fingers to distribute evenly.
- Divide streusel evenly over tops of muffin batter. Gently press topping into batter so it sticks. Bake muffins at 350 degrees for 25-28 minutes or until browning and tops spring back at touch of a finger and toothpick inserted into center comes out clean.
- Remove muffins from oven and cool in pans on a cooling rack for 3-5 minutes. Gently transfer muffins from tin onto cooling rack to continue cooling.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
NOTES ON THE RECIPE:
You may use your own all purpose flour blend, or a blend that you bought from the store. However, for best results, use my recommended blend.
Make sure to pack your brown sugar. Granulated sugar should be spooned and gently leveled, but most recipes for brown sugar require it to be packed, or pressed down firmly into the measuring cup.
Use unsweetened applesauce or reduce the sugar by 1 tablespoon.
Old fashioned oats are best for baking. The quick cooking oats don't hold their structure or chew after so much time in the oven.
