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Easy Salted Caramel Apple Muffins Made Gluten Free adding caramel

Easy Salted Caramel Apple Muffins Made Gluten Free

Muffins
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast, Dessert
Servings 12

Equipment

  • 1 Large bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 SPATULA
  • Measuring cups
  • Measuring spoons
  • Paring Knife
  • Cutting board
  • 1 microwave safe bowl for the caramel
  • 1 Double Bowler for the caramel
  • or a slow cooker for the caramel

Ingredients
  

  • 2 cups Gluten Free Oat Flour I use Bob's Red Mill Gluten Free Oat Flour
  • 1/4 Cup Gluten Free Oats Regular gluten-free oats
  • 1 1/2 tbsp Gluten Free Baking Powder
  • 1/2 tsp Gluten Free Baking Soda
  • 1/4 tsp Salt Table salt for the recipe
  • 1/2 cup Sugar
  • 1/2 tsp Cinnamon
  • 1 cup Unsweetened Applesauce
  • 1 tbsp Vanilla
  • 2 Eggs
  • 1 Medium size apple diced up I use what ever apple I have on hand

Caramel To Drizzle On The Top of The Muffin

  • 1 Bag Brach's Caramels
  • 2 tbsp Heavy Cream or Milk you may use more as desired
  • Kosher Salt or Popcorn Salt to sprinkle on top of muffin

Instructions
 

How To Prepare

  • Preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil baking cups or spray with cooking spray, also spray the foil liners if using.
  • In a large bowl, whisk together the gluten-free flour, gluten-free oats, sugar, baking soda, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the applesauce, eggs, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Fold in the diced apple.
  • Divide the batter evenly among the prepared muffin cups using a 1/4 measuring cup.
  • Bake for 18-20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool.
  • Once cooled drizzle melted caramel over the muffins and sprinkle with kosher salt or popcorn salt.

Notes

Tips:
The gluten-free dough is sticky I usually don't use muffin paper or tin muffin cups until after the muffin is cooled, I then place the muffin in the paper.
Each oven bakes differently.
Coconut Sugar works well in this recipe as well as maple syrup, and other low-calorie baking sugars.
Keyword Gluten Free