Gluten Free Apple Muffins are moist, tender, and full of fresh apple! You’d never guess these were gluten free.
These Gluten Free Apple Muffins are so easy to make! They are moist and tender, and resemble something you would pick up at the bakery.
Gluten Free Flours
There are so many options on the market today for baking gluten free. However, they aren’t all created equal, and unless you’ve found a tried and true recipe, you can’t just swap out all purpose flour for say coconut or almond flours.
I can’t bake with any nut flours, including coconut because Kelsie is allergic. So, when I started trying to bake gluten free I just snatched up a gluten free flour and whipped something up. The texture was grainy and weird. The baked good was dense and lacking in everything.
I ran across 1 to 1 baking flour blends from Bob’s Red Mill (NOT SPONSORED) and my life was changed.
I am a firm believer in good quality ingredients make for good food. I choose organic whenever possible, and love that Rodelle makes things easy for me. I’m a Rodelle Ambassador, and their products are, in my eyes, so much better than the others.
I used their Ceylon Cinnamon in this Gluten Free Apple Muffin recipe, and it lends a sweetness that other cinnamon just doesn’t have.
I literally used what I had on my counter top in the bowl that were on the verge of going bad. I’m awful about keeping fruit for a long time, we just don’t go through the amount I buy. So, they always end up in some sort of baked goody.
The apples I had were gala. You can use whatever apples you have on hand. These aren’t picky muffins.
Muffin Cups or No Muffin Cups
Honestly I debated on using them, but then went against it. I just used my avocado cooking spray and sprayed the muffin tins like crazy! These just popped right out after cooling in the pan for 5 minutes or so.
I made these at the same time that I was making my Gluten Free Baked Apple Cider Donuts, and I just couldn’t have all that yummy sweetness floating around the kitchen…I have NO control when it comes to saying no to food, especially fall flavors.
Once these cooled completely, I wrapped them individually in plastic wrap and placed them into a freezer safe zip top bag. We thawed on in the fridge over night…perfect! I tossed one from frozen, unwrapped into the microwave for 45 seconds…perfect! So these are totally freezer safe, and there are two ways that we’ve enjoyed after.
Looking for more apple recipes?
- Gluten Free Apple Pie Cookie Bites
- Apple Pie Galette
- Green Apple Smoothie Bowl
- Caramel Apple Chip Blondies
- 1 1/2 cups Gluten Free 1 to 1 Baking Flour
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons Rodelle Ceylon Cinnamon
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 egg
- 1/3 cup milk
- 2 medium apples, peeled & chopped
- 1/4 cup sugar
- 2 tablespoons GF 1 to 1 Baking Flour
- 2 tablespoons butter, room temperature
- 1 teaspoon Rodelle Ceylon Cinnamon
- Preheat oven to 400 degrees, and grease a 12 cup muffin tin. (or line with paper muffin liners)
- In a medium bowl whisk together dry ingredients. Add oil, egg, and milk and stir until just combined. Fold in the apples and divide the batter between the 12 muffin cups.
- In a small bowl mix topping ingredients, blending together with a pastry cutter or fork. Sprinkle over unbaked muffins.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
See above for freezing tips.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 250 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 21mg Sodium: 197mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 3g