These healthy apple cinnamon muffins are a perfect way to start the day. Or pack them for lunch! They are gluten free, but don’t tell anyone — they’ll never know.
Gluten-free baking certainly holds its set of challenges, but that doesn’t mean delicious baked goods can’t be made without that wheat protein that gives so many of us trouble.
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Thankfully, it is possible to make gluten-free muffins flavorful, moist, and also gum- and rice-free.
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Healthy apple cinnamon muffins – gluten free success
A combination of gluten-free flours is your best start towards a good crumb.
Using some whole grain millet and oat flour with a bit of tapioca and garbanzo flour gives a good balance.
A bit of sweetener, plenty of cinnamon, and a good dose of chopped apple seals the deal.
Related: Vegan Sweet Potato Muffins
Like many gluten-free baked goods, these healthy apple cinnamon muffins are best when cooled completely.
Unlike many gluten-free baked goods, they are still delicious and moist the next day. Pull those apples from the cellar and get ready for muffins everyone can enjoy.
★ Did you make these healthy apple cinnamon muffins? Don’t forget to give it a star rating below! ★
Healthy Apple Cinnamon Muffins for the Gluten Free Crowd
- 3/4 cup tapioca flour
- 3/4 cup millet flour
- 3/4 cup oat flour
- ¼ cup garbanzo bean flour
- 1/2 cup granulated organic cane sugar
- 2 teaspoons ground psyllium husk
- 1 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 1/2 cup milk (plant-based milk works)
- 1/2 cup melted coconut oil or butter cooled
- 1 teaspoon vanilla
- 1-1/2 cups finely chopped fresh apple
- Preheat the oven to 400 degrees and grease or line a 12-cup muffin tin.
- Combine the flours, sugar, psyllium, baking powder, cinnamon, baking soda, and salt in a medium-sized mixing bowl. Whisk together until all of the ingredients are thoroughly mixed together.
- In a separate small bowl, beat the eggs and then mix in the milk, melted fat, and vanilla extract.
- Add the wet ingredients to the dry and combine gently until nearly homogenous. Fold in the apples and make sure all ingredients are well combined.
- Divide the batter between the 12 muffin cups and place the muffin tin into the hot oven. Bake for 18-20 minutes or until a cake tester comes out clean.
- Remove muffins and place on a cooling rack. Allow to cool completely before eating.