These Gluten Apple Muffins are perfect for fall! We use fresh apples, cinnamon, oats, and almond flour to make them super yummy! Plus, these muffins are low-sugar, dairy-free, and gluten free. They make an amazing breakfast treat!
And, I know you are going to love these apple muffins! First and foremost, they’re one of my favorites. Why? Well, they’re super easy to make. Plus, they have delicious warm fall spices and sweet apples in them, which makes them taste amazing!
On the other hand, they are super easy to whip up! Plus, they store great too!
Why you’ll love these apple muffins
- Gluten-Free – This is a wonderful fluffy, tender muffin recipe that is loaded with fall flavors and also happens to be gluten-free.
- Low in sugar and calories – each muffin only contains 164 calories and 10 grams of sugar, which is not bad for a fluffy bakery-style muffin.
- Simple ingredients – These muffins are made with pantry ingredients as well as fresh, flavorful apples
What apples are best for baking?
While many apple varieties are suitable for baking, each also has its unique flavor profile that might subtly change the taste of your recipe. Here are a few varieties to consider using:
- Sweet apples: Fuji, Honeycrisp, Gala, Golden Delicious.
- Tart apples: Granny Smith, Braeburn, McIntosh, Empire
Clearly, any variety of apples will do the job, given their consistent sweetness, similar taste, and texture, all boasting a robust apple flavor. Furthermore, Here is a great article that goes more in-depth about the best apples for baking.
*Be sure to check out the recipe card located at the bottom of this post for the complete list of recipe ingredients, instructions, and nutrition.
Ingredients for Gluten Free Apple Muffins
- Almond Flour: Use fine-blanched for best results.
- Oats: Gluten-free rolled oats are recommended. Avoid steel-cut oats for this recipe.
- Brown Sugar: Light brown sugar is preferred, though dark brown is acceptable. Coconut sugar is also a suitable alternative.
- Baking Powder – used to help make the muffins fluffy.
- Ground Cinnamon: For that classic apple-cinnamon fall essence.
- Salt: A pinch to enhance all the flavors.
- Applesauce: Choose between unsweetened or sweetened, based on your sweetness preference.
- Eggs: You will need two large eggs.
- Vanilla Extract: Pure vanilla extract is recommended for optimal flavor.
- Butter: Opt for unsalted butter.
- Apples: Varieties like Gala, Pink Lady, or Granny Smith apples offer a delightful sweetness mixed with tart flavors. You can shred the apples like I did, or use chopped apples.
- Applesauce – mashed banana or Greek yogurt can be used in place of the applesauce.
- Eggs – Flax eggs can be used in place of the eggs, although I have not tested this it should work!
- Butter– melted coconut oil or olive oil can be used in place of the butter.
- Flour – oat flour can be used in place of the almond flour. Since it is more dense you will only need 1 cup of oat flour.
How To Make Healthy Apple Muffins
Step one: Mix up the dry ingredients in a large mixing bowl.
Step two: In a separate mixing bowl combine the wet ingredients.
Step three: Add the wet ingredients to the dry ingredients and mix well to combine into a smooth, yet slightly chunky batter. Then fold in the shredded apple.
Step four: Divide the batter between 12 greased muffin cups. Top with oats and sugar if desired.
Step five: Bake at 375° F for 25-29 minutes, until a toothpick inserted comes out clean.
Step six: Last but not least, remove them from the oven and top them with more oats and raw sugar, let them cool, and enjoy!
- Mix Gently: When combining wet and dry ingredients, mix just until combined to keep the muffins tender. Overmixing can make them dense.
- Apple Prep: When grating apples, squeeze out some of the excess juice to prevent overly moist muffins. If dicing, make sure the pieces are small and uniform to ensure even baking.
- Use Liners: Without a doubt, gluten-free muffins sometimes stick to the pan more than regular muffins. Using cupcake liners or greasing the muffin tin can prevent this.
- Taste and Adjust: Gluten-free flours can sometimes have strong flavors. Before baking, taste the batter and adjust sweetness or add more vanilla if needed.
- Test Doneness: Gluten-free muffins might look done when they aren’t. Use a toothpick or skewer to check the center of the muffin. It should come out with a few crumbs, but not wet batter.
- Cooling: Let the muffins cool in the tin for about 5 minutes and then transfer them to a wire rack. This prevents them from becoming too moist or soggy at the bottom.
Do I need to peel the apples first?
No, it is not necessary to peel the apples.
Why are my muffins dry?
To make moist gluten-free muffins, it’s essential to get the ingredients just right. In our recipe, we use applesauce, shredded apples, butter, and sugar. This mix of ingredients gives the apple muffins a soft and moist feel, with amazing flavor.
How to store gluten-free apple cinnamon muffins?
- Storing: These leftovers can be stored in an airtight container at room temperature for up to three days.
- Freezing instructions: Freeze cooled gluten-free apple muffins in airtight containers or resealable freezer bags for up to 3 months; to reheat, thaw in the refrigerator overnight
- Reheating: Warm the muffins in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave until heated through.
More Delicious Apple Recipes
Other Healthy Muffin Recipes
- Gluten Free Chocolate Chip Muffins
- Gluten Free Cranberry Orange Muffins
- Healthy Zucchini Muffins
- Double Chocolate Zucchini Muffins
Did you make these healthy apple muffins? I would love to hear how they turned out! Please leave a rating and comment below. After you’ve made your creation, don’t forget to share it on Instagram @pinchmegoodfood or pin this for later on Pinterest.Print