How to make
Grate the apple and let it release its juice.
Beat the egg with the coconut sugar and vanilla. Dissolve the soda in the yogurt and add it to the egg. Add the tapioca flour and mix until you get a sponge cake batter.
Squeeze the grated apple and roll it in the cinnamon. Then add it to the mixture and mix well.
Fill the muffin tins to the middle and bake in a preheated oven at 360°F (180°C) for about 50 minutes or until fully baked.
After the muffins have cooled, store them in a sealed container for at least 12 hours and then consume them.
The gluten-free muffins with apples and cinnamon are ready.
