Warm, naturally sweet, and filled with cozy fall spices, these Muffins de Manzana y Avena (Gluten-Free Apple Oat Muffins) are everything you love about apple pie and oatmeal cookies in one. Made with gluten-free oat flour, maple syrup, and freshly grated apples, they're a nourishing treat that's perfect for breakfast or a wholesome snack.
Apples are a staple in our kitchen. We keep them on hand year-round for snacks, but when fall rolls around, I especially love using them in baking recipes.
I especially love making these apple oat muffins. They have all the comforting flavors of an apple pie and oatmeal cookies in one. They remind me of the homemade panecitos my mom used to make, but made gluten-free so that my whole family can enjoy them.
Made with oat flour, grated apples, and warm spices, these muffins are naturally sweet, nourishing and perfect for breakfast or a snack.
If you like other gluten-free treats, like my Gluten-Free Powdered Donuts or Gluten-Free Pumpkin Empanadas, then you have to try these too.
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For more gluten-free baking recipes, check out Gluten-Free Lemon Berry Dump Cake or Coconut Flour Oatmeal Cookies.
Ingredients & Substitutions
These muffins are made with simple, wholesome ingredients. I blend gluten-free oats into a fine flour that gives these muffins a soft, tender texture with a hint of nutty flavor. The muffins get their sweetness and moisture from grated apple (I usually use Gala, but Honeycrisp, Fuji, or Pink Lady also work well) and a mix of warm fall spices like cinnamon, nutmeg, and allspice.
I like their texture with eggs, but you can use flax eggs for a vegan or egg-free version. Also, using coconut oil and almond milk makes them completely dairy-free without sacrificing texture or flavor.
See recipe card for a full list of the ingredients and quantities.
Recommended for This Recipe
High-Speed Blender
If you bake often with oats, a high-speed blender (like this Vitamix which I own and love) is perfect for grinding oats into flour quickly and evenly.
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the dry ingredients until combined.
- Grate the Apple: Peel the apple. Use the large holes of a box grater to grate the apple.
- Combine Wet Ingredients: In a separate bowl, whisk together the wet ingredients and fold in the grated apple.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing to keep the muffins tender.
- Whisk to Finish: Give the batter a final gentle whisk so everything is evenly distributed
- Fill Muffin Tin: Spoon batter into a 12-cup muffin tin (or 2 6-cup muffin tins) lined with baking cups. Fill each about ¾ full. Add chopped pecans or walnuts on top and a light sprinkle of granulated or coconut sugar if you like.
- Bake and Cool: Bake at 350°F (175°C) for about 20-25 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
How to Serve
These muffins de manzana are delicious served warm for breakfast or an afternoon snack. Pair them with one of the following for a comforting treat:
Storing and Reheating
- Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To freeze, wrap them individually and store in a freezer-safe bag for up to 2 months.
- Reheat them in the oven or microwave if you prefer before serving.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Muffins de Manzana y Avena (Gluten-Free Apple Oat Muffins)
Equipment
- Blender or food processor
- 2 Mixing bowls
- whisk
- Box grater
- Muffin Tin
- Muffin liners
- Measuring cups and spoons
Ingredients
- 2 cups gluten-free oat flour or 2¼ cups of gluten-free old-fashioned oats ground into flour (see recipe)
- 2 teaspoon gluten-free baking powder
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon cinnamon
- 1 large apple, grated or 2 medium
- 2 eggs, room temperature or 2 flax eggs (see notes)
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk or regular milk
- ¼ cup melted coconut oil or melted unsalted butter
- ½ cup maple syrup
Optional Toppings
- ⅛ cup granulated sugar or coconut sugar
- ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and prepare a 12-count muffin tin (or 2 6-count muffin tins) with nonstick spray or line with muffin liners.
- If you haven't already, prepare 2 cups of oat flour. To make the oat flour, add 2 ¼ cups of gluten-free old-fashioned oats to a blender or food processor and blend until you have a fine, powdery flour. Measure after blending for accuracy.
- In a large mixing bowl, whisk the oat flour, baking powder, salt, cinnamon, nutmeg, and allspice.
- In another bowl, mix together the eggs, vanilla, almond milk, coconut oil, maple syrup, and the grated apple.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Optional: Add chopped pecans or walnuts on top and a light sprinkle of granulated or coconut sugar for added texture and flavor.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean. Gluten-free baked goods can dry out quickly. Check them a few minutes early and pull them out as soon as a toothpick comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Nutrition
Originally published April 2, 2020. Updated post and photos November 2025.
Cecilia
These are so delicious! I did add a bit of coconut sugar on top but they were just the right amount of sweet even without it. I will keep these on a regular rotation for my girls. Thank you!
everydaylatina
Hi Cecilia, I am so glad you liked them! Love the coconut sugar addition.
Sandy
Can you make this with almond flour or coconut flour?
everydaylatina
I haven't tried the recipe with other flours. However, I would say almond flour is your best option as it more closely resembles oat flour.
Johanna
I tried it with coconut flour and it was too dry. Maybe if you added more milk or butter? I don’t know. They still tasted wonderful. 🤷🏻♀️
everydaylatina
Coconut flour does absorb more liquid so you are right, you’d need to add more liquid so they don’t dry out.
Thank you!
Lynne Alexander
I made these muffins this morning and they are GREAT! I had 8 breakfast guests and EVERYONE LOVED THESE MUFFINS! I was a little freaked out about how runny the batter seemed when I poured it into my cupcake papers but do not fear, these are delicious!! Now I'm anxious to try more of your recipes ~ YUM
everydaylatina
Hi Lynne, so glad to hear everyone loved them. If you let the batter sit for a few minutes it does tend to thicken up, but as you saw they bake up just fine. Thank you so much for the comment!
Lola
These sound so good! I need to make them.
Lola
everydaylatina
Thanks Lola! I love them, I think your kids will especially like them since they like oatmeal with apples.