Sweet apple cinnamon muffins

I've got apples on the brain this week! Maybe its because 
 son went back to school yesterday or maybe the cooler weather for like a minute made me think of Fall (a preview of what we may get sometime in Oct/Nov.) I made these muffins as a new breakfast goodie or an after school on the go bite. 

Ingredients:

1 1/2 c. apple, diced small + 1/4 cup apple, diced small, reserved for topping - I used 1 large unpeeled Fuji

2 tbsp gluten free flour

3 tsp cinnamon

1/2 c. mashed ripe banana (about 1 large banana) 

3/4 c. brown sugar

1/2 c. unsweetened almond milk (can sub coconut, soy, rice, or cow), at room temp

1/3 c. coconut oil, melted

1 tbsp vanilla extract

1 tsp ground nutmeg

1 c. gluten free flour

2 tsp baking powder

a pinch salt and a sprinkle of cinnamon

Preheat oven to 400 degrees.Line 12 muffin cup pan with muffin liners and spray with coconut oil spray.In a medium bowl, combine 1 1/2 cups apples, 1 tsp cinnamon, flour and toss together to coat. The flour helps prevent the apples from sinking during baking; set aside.In a large bowl, mash the bananas with a fork. Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway it's okay), oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.A dd 1 c. flour, baking powder, salt, and stir until just combined; don’t over mix. Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.Divide batter equally among the cavities of the prepared pan. Each one should  be about 3/4 full. You can use an ice cream scooper or  a one-quarter cup measure with cooking spray so the batter slides right off helps.Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally. Add a sprinkle of cinnamon to each muffin top.Bake for about 15 minutes, or until tops are puffed, and a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

What makes you think of fall or fall flavors?

Enjoy!