Allergy Free Apple Cinnamon Muffins

Here's a recipe for fall using apples and cinnamon.  It will make your kitchen smell wonderful and the muffins are very simple.  The kids tried them for breakfast one morning and I didn't have a single muffin left!  

I overfilled my tins and ended up with a giant muffin-top cake that I had to cut apart in the end.  But they were still wonderful!

Apple Cinnamon Muffins

1 apple, peeled and grated

1 1/2 teaspoon lemon juice

1 container plain coconut yogurt

1/2 cup Earth Balance melted

1 cup sugar

3 teaspoons egg replacer whisked with 4 Tablespoons milk

1 1/2 teaspoons vanilla

2 cups flour blend

3/4 teaspoon xanthan gum

3 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

Toss grated apple with lemon juice and set aside.
Mix coconut yogurt, melted Earth Balance, and sugar until fluffy.
Add egg replacer and vanilla and mix again.
In separate bowl mix together dry ingredients.
Slowly add dry ingredients to the wet ingredients, stirring gently just until blended.
Fold in grated apple.
Pour into greased muffin tins.

Cinnamon Topping

1/3 cup sugar

4 Tablespoons flour

1/4 teaspoon cinnamon

1 Tablespoon Earth Balance

Stir together sugar, flour, and cinnamon.
Cut in Earth Balance until mixture resembles course crumbs.
Sprinkle on top of muffins.

Bake muffins at 375 for 15-18 minutes.

Makes 18 muffins. (Don't cram them into 12 like I did!!)