Dry:
1 cup brown teff flour
1 & 1/3 cups almond flour (I used Bob’s red mill)
1/2 cup Tapioca Starch (I used Bob’s Red Mill)
1/2 tsp kosher salt
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp xanthan gum
1 tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup organic cane sugar
Wet:
3 tbsp extra virgin olive oil (or coconut oil)
1 tbsp egg replacer powder whisked with 1/4 cup warm water
3/4 cup warm water
1 small Granny Smith apple, peeled and diced (1 cup)
Streusel topping:
1/4 cup sugar (I used Turbinado)
2 tbsp almond flour
1/2 tsp cinnamon
1 tbsp non-dairy buttery spread like Earth Balance
Directions:
1. Preheat oven to 375F and line a muffin tin with liners.
2. In a small bowl, whisk together the egg replacer and water and set aside.
3. In a large mixing bowl, whisk together the dry ingredients.
4. In a smaller bowl, whisk together the wet ingredients (except for apple). Add the wet to dry and with an electric mixer, beat until combined. It will be like a very thick cake batter. Fold in the peeled and diced apple.
5. Using a spoon, distribute the batter evenly among the liners to make a dozen.
6. Sprinkle the streusel and bake in the oven at 375F for 27-28 minutes or until muffin slowly springs back when touched. Cool in the pan for only 5 minutes (longer and it will get soggy!) before transferring to a wire rack until completely cool. The muffins will break apart if you unwrap them before they are cooled, so be sure to cool them for at least 30 minutes. Store in an air-tight container for up to 3 days.
Read more: http://ohsheglows.com/2011/06/30/our-paneras-gluten-free-dream-day-apple-crunch-muffin/#ixzz2PpFjsNCA
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