• Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 muffin liners.

Streusel Topping

• In a small mixing bowl, whisk together the oat flour, tapioca flour, sugar, and salt. Add the butter cubes and using your finger or two forks, cut the butter into the dry ingredients until moistened and crumbly. Refrigerate until ready to use.
  3 tablespoons gluten free oat flour, 1 tablespoon tapioca flour, 1 tablespoon organic cane sugar, 1/8 teaspoon salt, 1 tablespoon unsalted butter, cold and cut into cubes

Oat Flour Apple Muffins

• In a small mixing bowl, whisk together the oat flour, sweet rice flour, tapioca flour, baking powder, salt, and spices.
  6 tablespoon gluten free oat flour, 1/4 cup sweet white rice flour, 2 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon
• In a medium mixing bowl, add the oil and sugars. Stir to combine. Add the egg and stir to fully incorporate. Add the apple butter and mix until combined and smooth.
  2 tablespoon cold pressed refined coconut oil, melted, 3 tablespoons light brown sugar, 3 tablespoons organic cane sugar, 1 large egg, room temperature, 3 tablespoons apple butter, room temperature
• Sprinkle the dry ingredients over the wet and stir until no dry streaks remain. Add the chopped apples and mix until just combined. Let the batter rest for at least 5 minutes to allow the flours to hydrate and flavor develop. Note - It is your choice to either peel the apple, or leave the skin on. I leave the skin on for extra texture.
  1/4 cup apples, chopped
• Spoon the batter equally into the prepared muffin cups. Sprinkle the tops with equal amounts of the streusel.
• Bake the muffins for 22 minutes or until they are springy to the touch and a toothpick inserted in the middle comes out mostly clean.
• Cool the muffins in the pan set on a wire cooling rack for 10 minutes. Then transfer to the wire rack to cool completely. Note – I find gluten free baked goods taste better when they have had a chance to cool completely.
• Store leftovers covered at room temperature for up to 3 days. Beyond that, the muffins may start to dry out. Well wrapped muffins can also be frozen for up to 3 months and thaw at room temperature.