Muffins are such an easy way to turn simple pantry ingredients into a grab and go breakfast or snack. If you have to limit your wheat intake, these gluten free apple muffins are just what you need!
Originally published February 2018; this post has been updated.
Gluten Free Apple Muffins
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 in our tummies.
Thankfully, it is possible to make gluten-free muffins flavorful, moist, and also gum- and rice-free.
Ingredients
Gluten free flour — 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. If you prefer to use a gluten free flour blend, replace all of the flours with your favorite brand in equal amounts.
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Psyllium husk — This deserves special mention. It’s an unusual ingredient in many homes, but if you do much gluten free baking, you’ll want to keep this on hand. It acts as a binder in recipes and provides elasticity.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic. Brown sugar would also work.
Eggs — Fresh eggs, store bought, use what you have readily available.
Milk — Use whatever type you typically keep on hand. You can certainly use nut milk if you prefer.
Apples — Cut fresh apples in chunks for a chunky muffin or grate the apples. Any type of apple will work. Sweet apples will provide a sweeter flavor. Read about different types of apples for baking here.
Coconut oil or butter — The fats contribute to the tenderness of these muffins. Using coconut oil allows for a gluten free dairy free muffin when coupled with a nut millk, but butter is delicious, too.
Spices — Cinnamon is a perfect match for the apples in these muffins.
Process
These gluten free muffins are made in two (easy) steps. Start by combining the dry ingredients in a large mixing bowl; set aside.
Whisk the eggs in a small mixing bowl, then add milk, melted coconut oil (or butter), and vanilla extract.
Add the wet ingredients to the dry ingredients just until combined. Fold in the diced apples.
Bake these apple muffins in a regular muffin tin or use a mini-muffin tin for fun-sized muffins. Like many gluten-free baked goods, these apple cinnamon muffins are best when cooled completely.
For an extra pop of flavor, sprinkle on a tablespoon or two of this easy lemon sugar!
Eco-Friendly Muffin Liners
Cleaning up after muffin making is so much easier with paper muffin liners. Trouble is, those paper liners often come in a plastic container, leaving you with another unnecessary piece of plastic in the trash. Seek out the If You Care brand of baking cups for a product that is made from unbleached paper, certified compostable, and packaged in cardboard. They’re available at health food stores and online.
Storing the Muffins
Unlike many gluten-free baked goods, these are still delicious and moist the next day. Pull those apples from the cellar and get ready for muffins everyone can enjoy.
Cover muffins and keep at room temperature for up to three days. For longer storage, place muffins in an airtight freezer container and freeze for up to three months.
★ Did you make these gluten free apple cinnamon muffins? Don’t forget to give it a star rating below! ★
Gluten Free Apple Muffins
These healthy apple cinnamon muffins are a perfect way to start the day.
Ingredients
- 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 extract
- 1-1/2 cups diced fresh apple
Instructions
- 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 large 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 coconut oil (or butter), 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.
Notes
Cut fresh apples in chunks for a chunky muffin or grate the apples. Any type of apple will work. Sweet apples will provide a sweeter flavor. Read about different types of apples for baking here.
For an extra pop of flavor, sprinkle on a tablespoon or two of this easy lemon sugar!
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 217mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 4g
Could I substitute 2 1/2 cups of a gluten free flour blend for the other flours in this recipe?
I haven’t tried that so can’t say for sure, but I think it should work! Let us know how it turns out.
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