We kept these apple cinnamon muffins gluten free and diary free by using gluten free four and soy milk, combined with brown and raw sugars, vanilla and an apple.
There are several types of gluten free flour options. Depending on the type of gluten free flour you use, the weights may be differ slightly. If using chickpea, oat, millet or buckwheat flour: 1 1/2 cups (180g).
These were a nice muffin and will make them again but will tweak a few things. I used less sugar (a little over 1/4 cup for each types instead of 1/2) and after the first 6 baked up I found that they were quite heavy so I added a bit of baking powder in the next round of 6 and they were a bit lighter. I ended up needing another 1/4 cup of soy milk just to get the batter liquid enough to pour into the tins. I used a DIY white rice blend. These are also nice with a cup of tea, but better on the day of baking because the next day they were a bit gummy. - 16 Oct 2015
I used Woolworths Free From Gluten flour, normal full-fat milk and a whole grated apple. They turned out a little heavy, quite a dense texture, but the apple and cinnamon taste is perfect. Next time I'll use a different g-f flour and maybe add some xanthan gum to see if that makes them a bit lighter in texture. And I might put an apple slice on top of each one, sprinkled with brown sugar to caramelise while baking. Will try them again, but will adapt the recipe until they're perfect. - 13 Apr 2014