Muffins de Manzana y Avena (Gluten-Free Apple Oat Muffins)
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.
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
Make these vegan or egg-free by replacing the eggs with flax eggs. The muffins will not be as fluffy but still have a great flavor. To make the flax eggs mix 2 tablespoons of flax meal into 6 tablespoons of cold water. Mix together and let it sit for 15 minutes to thicken. Add to the wet ingredients.
Nutrition
Serving: 66gCalories: 140kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.82gMonounsaturated Fat: 1.064gTrans Fat: 0.011gCholesterol: 27mgSodium: 116mgPotassium: 136mgFiber: 2gSugar: 10gVitamin A: 58IUVitamin C: 0.7mgCalcium: 76mgIron: 1mg
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