These Gluten-Free Apple Oat Muffins are filled with the fragrant spices of an apple pie, the sweetness of apples themselves, the warmth of an oatmeal cookie, and the soft-baked deliciousness of a muffin.

Gluten-Free Apple Oat Muffins

These muffins came as a result of a craving I had one night. The idea popped into my mind and I couldn't shake it. I wanted something with the flavors of sweet apple pie, combined with delicious oatmeal, and all in a muffin form.

I had to have it!

So I began tinkering away in the kitchen that night, hopeful the result would be as splendid as I imagined. From the very first batch of these apple oatmeal muffins, I was hooked! Even as I type this I am tempted to stop, walk over to the kitchen and whip some up. But I won't be selfish, I want to share this recipe with you so you too can enjoy these muffins in all their splendor.

Besides I have made these tasty and healthy treats quite a bit.  Each time I made a few modifications resulting in an even better final recipe than the first one.

I am excited to share with you these Gluten-Free Apple Oat Muffins that combine the fragrant spices of an apple pie, the sweetness of apples themselves, the warmth of an oatmeal cookie, and the soft-baked deliciousness of homemade bread.

How to Make Gluten-Free Apple Oat Muffins

To begin, preheat oven to 350°F and prepare a 12-count muffin pan with nonstick spray or line it with muffin liners.

Next prepare 2 cups of oat flour. To make the oat flour, add gluten-free oats to a blender or food processor and blend until you have a fine, powdery flour.

Then, in a large mixing bowl, whisk the flour with 2 teaspoons of baking powder, ½ teaspoon of salt, 1 teaspoon of cinnamon, ⅛ teaspoon of nutmeg, and ¼ teaspoon of allspice.

Using the large holes of a box grater or paddle, grate one apple (I prefer gala, but you can use whatever you have on hand).

In another bowl, mix together 2 eggs (at room temperature), 1 teaspoon of vanilla, ¼ cup of unsweetened almond milk, ¼ cup of melted coconut oil, ½ cup of 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.

Bake for 20-25 minutes until a toothpick inserted in the middle of one of the muffins comes out clean.

Let cool for 10 minutes. Store in a sealed container at room temperature.

Optional Toppings and Substitutions

These  muffins are great just as they are, but here are some great ideas of how to take them up a level:

• Before baking, sprinkle the top of each muffin with granulated sugar or coconut sugar.
• Chop a ½ cup of pecans or walnuts and sprinkle the top of each muffin before baking. You can also mix some nuts right into the batter. This is personally my favorite way to have them.
• If you prefer bigger pieces of apples, instead of grating the apple chop or dice the apple into the size of your choice.
• If you don't have coconut oil, butter will also work.
• Make these vegan by replacing the eggs with flax eggs. The muffins will not be as fluffy but they will still taste amazing. Click here to learn how easy it is to make a flax egg.

There you have them, Gluten-Free Apple Oat Muffins. These are a great kid-friendly food, are wonderful for breakfast, or have one as a snack.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

If you are looking for other gluten-free treats, check out the following:

• Crispy and Chewy Coconut Flour Oatmeal Cookies
• Easiest Almond Butter Blossoms
• Gluten-Free Almond Joy Cookies
• Kid-Approved Coconut Cinnamon Energy Bites

Recipe

Gluten-Free Apple Oat Muffins

by Gemma Aguayo-Murphy

These Gluten-Free Apple Oat Muffins are filled with the fragrant spices of an apple pie, the sweetness of apples themselves, the warmth of an oatmeal cookie, and the soft-baked deliciousness of a muffin.

Print Recipe Pin Recipe

Total Time 45 minutes mins

Course Snack

Servings 12

Ingredients

  

1x2x3x

• 2 cups gluten-free oat flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• ⅛ teaspoon nutmeg
• ¼ teaspoon allspice
• 1 teaspoon cinnamon
• 1 apple, grated (see notes)
• 2 eggs, room temperature (or 2 flax eggs)
• 1 teaspoon vanilla extract
• ¼ cup unsweetened almond milk (or regular milk)
• ¼ cup melted coconut oil (or butter)
• ½ cup maple syrup
• granulated sugar or coconut sugar for topping (optional)
• ½ cup chopped pecans or walnuts (optional)

Instructions

 

• Preheat oven to 350°F and prepare a 12-count muffin pan nonstick spray or line it with muffin liners.
• If you haven't already, prepare 2 cups of oat flour. To make the oat flour, add gluten-free oats to a blender or food processor and blend until you have a fine, powdery flour.
• In a large mixing bowl, whisk the 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.
• Bake for 20-25 minutes until a toothpick inserted in the middle of one of the muffins comes out clean.
• Let cool for 10 minutes. Store in a sealed container at room temperature.

Optional Toppings

• Before baking, sprinkle the top of each muffin with granulated sugar or coconut sugar.
• Sprinkle the top of each muffin before baking with chopped pecans or walnuts. You can also mix some nuts right into the batter.

Notes

• If you prefer bigger pieces of apples, instead of grating the apple, chop or dice the apple into the size of your choice.
• Make these vegan by replacing the eggs with flax eggs. The muffins will not be as fluffy but they will still taste amazing.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

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