Preheat oven to 400F degrees. Line 6 muffin cups with paper liners.
Combine the brown sugar and cinnamon in a small bowl. Set aside.
2 Tablespoon Light Brown Sugar, ¾ teaspoon Cinnamon
In a large bowl, combine the gf flour, baking powder, salt, apple pie spice and sugar. Whisk together until well mixed.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¼ teaspoon Apple Pie Spice, 6 Tablespoon Sugar
In a second smaller bowl, crack your egg. Whisk until it's frothy, like soap bubbles.
1 Egg
Add the oil, milk and vanilla to your whisked egg. Whisk a little more until the mixture is smooth.
3 Tablespoon Olive Oil, ⅓ Cup Non-Dairy Milk, ½ teaspoon Vanilla
Pour the wet ingredients into the dry and fold together with a spatula, about 10 strokes.
Add the diced apple and fold about 5 more times until it's evenly distributed.
1 Cup Apple
Scoop about 2 tablespoon of batter into each muffin cup. It should be less than half full. Sprinkle about 1 teaspoon of the cinnamon sugar over the batter. Scoop the remaining batter on top of the cinnamon. The cups will be almost filled to the top. You can sprinkle the tops with any remaining cinnamon sugar.
Let the batter sit about 10 minutes before baking.
Bake for 25-27 minutes in preheated oven. Check for done-ness by gently poking the top of a muffin. If it springs right back, the muffins are done. If the indention stays, bake another 2 minutes and check again.
Remove muffins from the tin within 10 minutes of the end of baking to avoid wet bottoms from the condensation in the pan as it cools.
Notes
Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.Freezing: Individually wrap cooled muffins with plastic wrap and store in a freezer container or bag for up to 3 months. Bring to room temperature before serving.