There’s something about the smell of baking apples and cinnamon that instantly transports me to a quiet morning, somewhere between waking up and fully starting the day. I remember the first time I tried these gluten-free apple muffins—it was a bit of a rushed morning, with the toaster broken and no bread in sight. I grabbed this recipe on a whim, not expecting much, but the moment I bit into a muffin, the tender crumb and soft apple chunks made me pause. It wasn’t perfectly smooth; I probably didn’t fold the batter quite right, so some muffins had a bit more apple than others, but that unevenness made each bite a surprise. The warmth of the cinnamon and nutmeg mixed with just that hint of vanilla filled the kitchen, and suddenly my rushed morning felt a little more unrushed.
Why You’ll Love It:
- This recipe creates moist muffins that feel indulgent but are actually wholesome, thanks to fresh apples and a touch of applesauce.
- The gluten-free blend means you don’t have to miss out on that comforting muffin texture, though it’s not quite the same as traditional flour—kind of a tradeoff for anyone avoiding gluten.
- It’s simple—and that’s kind of the point. No crazy ingredients or steps, just a straightforward way to brighten up breakfast or snack time.
- The warm spices make it feel like fall, but these muffins work year-round—especially when you need a little comforting bite.
If you’re nervous about gluten-free baking, don’t be. This recipe is forgiving, and even if your muffins don’t come out picture-perfect, they’ll still taste great.
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Gluten-Free Apple Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Delicious and moist gluten-free apple muffins made with fresh apples and warm cinnamon, perfect for a healthy breakfast or snack.
Ingredients
2 cups gluten-free all-purpose flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup peeled and finely chopped apple (about 1 medium apple)
1/4 cup milk (dairy or non-dairy)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, beat the eggs with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy.
Add the unsweetened applesauce, vegetable oil, and vanilla extract to the egg mixture and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir gently until just combined; do not overmix.
Fold in the chopped apples evenly into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: You don’t need anything fancy to pull this off—just a regular muffin tin and some basic mixing bowls. I usually serve these muffins slightly warm, maybe with a smear of butter or a bit of honey on top. If you want to switch things up, swapping the apples for pears could work, though I haven’t tested it thoroughly. Adding a handful of chopped nuts or raisins might be nice too, but only if you’re in the mood for a bit more texture. Also, these freeze well, so making a batch ahead can save you from scrambling on busy mornings.
FAQ: Can I use regular flour instead of gluten-free? Sure, but the texture will be a bit different—probably a bit fluffier. What about dairy-free milk? That works fine; I’ve used almond milk without any issues. How long do these muffins stay fresh? They’re best eaten within a couple of days unless frozen. Can I make them vegan? I haven’t tried it myself, but replacing eggs with flax eggs might be worth experimenting.
Give these gluten-free apple muffins a try next time you need a little morning comfort or a snack that feels like a hug. You might find yourself making them more often than you thought.