Gluten Free Apple Muffins at Home

Gluten-Free Apple Muffins are soft and moist, packed with apples, oats, almond butter, and crunchy pecans, with no flour needed and just the right amount of sweetness.

author’s note

The Muffins My Kids Actually Wake Up For!

Getting kids up, ready, and out the door for school or sports can feel like a full workout, but the biggest game-changer for me has been having grab-and-go breakfasts prepped ahead of time.

If your kids are anything like mine, they get hangry fast, and these gluten-free apple muffins save us every time. The kids love them, It is satisfying to them, and they couldn’t be easier to make.

They’re packed with feel-good ingredients that keep everyone going all morning long, and It is satisfying to knowing they’re starting the day with something wholesome. I’ve even tripled the batch and frozen extras. They defrost beautifully!

Quick Tip

If you enjoy gluten-free recipes, be sure to try my other gluten-free muffin recipe — these Chocolate and Peanut Butter Muffins are one of the most popular recipes on this website!

How To Make Oat Flour

If you have quick oats or old-fashioned oats, you can have oat flour for your gluten free apple muffins in minutes!

1. Add the oats to a food processor or blender.
2. Grind until it looks like flour.
3. Stir to make sure everything is all blended and there aren’t any whole oats left.
4. Measure the oat flour after grinding, not before, before you use it in the muffins.

How To Make Gluten Free Apple Muffins

1. Prep: Pre-heat oven. Grease 8 muffin cups and fill the empty cups halfway with water.
2. Wet: Beat applesauce, almond butter, honey, vanilla, and sugar. Beat in the egg.
3. Add Dry: Mix in salt, baking soda, baking powder, and oat flour. mix in the whole oats.
4. Fold In: Toss chopped apple with lemon, then stir it in with cinnamon and pecans.
5. Bake & Cool: Divide batter among 8 cups, top with the last 2 tbsp pecans and bake.

Storage

• Store leftover gluten free apple muffins in an airtight container at room temp for up to 3 days or in the fridge for up to a week.
• To freeze, place fully cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temp or microwave for 15–30 seconds to warm.

More Muffin Recipes:

Desserts

Applesauce Muffins

Desserts

Chocolate Banana Muffins

Breakfast

Banana Crumb Muffins

Breakfast

Gluten Free Zucchini Muffins

Tips For Gluten Free Apple Muffins

• Check that all ingredients are labeled gluten-free—they might be made in the same place as gluten.
• Let the muffins sit and cool fully before eating—they can fall apart when hot.
• Grease the muffin pan well (don’t use liners—they stick!). A good muffin pan really helps them come out clean.

Ingredients

• 1/2 cup unsweetened applesauce
• 1/2 cup roasted and salted almond butter (see note 1)
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar (lightly packed, see note 2)
• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 cup + 1 tablespoon oat flour (old-fashioned oats that have been blended—see note 3)
• 1/3 cup old-fashioned oats
• 1/2 cup chopped tart apple (I use Granny Smith)
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 4 tablespoons finely chopped pecans (divided)

Method

1. Heat oven to 350°F. Spray 8 cavities of a light-colored muffin pan with cooking spray and fill the other empty cavities halfway with water (ensures even baking). Do not use muffin liners—these muffins stick to the paper.
2. In a large bowl, using a hand mixer, beat the applesauce, almond butter (see note 1), honey, vanilla extract, and brown sugar (see note 2) in a large bowl. Beat in the egg until mixed in. Add salt, baking soda, baking powder, and oat flour (see note 3). Mix. mix in the old-fashioned oats and mix to combine.
3. Peel the apple and chop into small pieces. In another small bowl, toss the chopped apple with the lemon juice. Add the apple pieces (and any accumulated liquid) to the muffin batter along with 2 tablespoons of chopped pecans and the ground cinnamon. Gently stir to combine.
4. Fill the 8 muffin cavities 3/4 full. All the batter should be used among the 8 cavities. Evenly sprinkle the last 2 tablespoons of pecans on the tops of the muffins. Bake at 350°F for 16–18 minutes or until lightly browned around the edges. Watch carefully; overbaking will make these muffins dry and less flavorful.
5. Let the muffins stand in the muffin pan for 5–10 minutes before gently coaxing them out with a spoon onto a cooling rack (while hot, these muffins have a tendency to crumble). Allow muffins to finish cooling on the cooling rack. Muffins are best enjoyed within 2–3 days.