Gluten-Free Apple Muffins

A finished healthy breakfast, warm and ready to be enjoyed.

4.72 from 7 votes

Gluten-Free Apple Muffins are packed with wholesome goodness—almond butter, apples, oats, and pecans. Flourless, lightly sweetened, and loaded with flavor and texture!

Make sure to check all ingredient labels to verify all the products were prepared in a gluten-free facility, if gluten intolerance is a concern.

Prep Time15

Cook Time16

Total Time31

Course: Breakfast, Snack

Cuisine: American

Keyword: Gluten Free Apple Muffins

Servings: muffins

Author: Chelsea Lords

Cost: $3.98

Equipment

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

US - Metric

Instructions

Preheat 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.
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. Stir in the old-fashioned oats and mix to combine.
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.
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.
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.

Video

Notes

Note 1: Use high-quality almond butter, ideally slow-roasted and sea-salted. Adjust sugar and salt if your almond butter is unsalted, and stir well if the almond butter has separated.

Note 2: If you want your muffins sweeter, increase brown sugar by 1–2 tablespoons. If you prefer sweeter treats, you’ll likely want to increase it by 2 tablespoons.

Note 3: Make sure to measure the oat flour after it’s been turned to flour and not in the original whole oat form.

To make oat flour:

Place the oats (old-fashioned or quick oats) in a food processor or small blender.
Pulse the oats until they are ground into a powder-like consistency that resembles flour.

Storage: Store muffins in an airtight container at room temperature for 2–3 days. Muffins can be frozen for up to 2 months, individually and tightly wrapped in plastic wrap. Thaw at room temperature.

Nutrition