These Gluten Free Apple Muffins are seriously to die for! These flourless apple muffins are naturally dairy free and super simple to make. This recipe only requires 10 minutes of hands on time and is perfect for fall!
Fall is one of my favorite times of the year but these muffins are delicious anytime of year! These muffins or my apple oatmeal bake are both delicious and the best on the go snacks for fall.
These would be the perfect recipe to keep in the refrigerator for a quick after school snack or quick bite on the way to an after school activity. Fall is one of my favorite times to bake with all of the fall spices that can be used and fresh products like pumpkin and apples.
Along with these gluten free apple muffins I rotate between having my gluten free pumpkin bread, gluten free pumpkin muffins, and vegan pumpkin mousse on hand to help satisfy my sweet tooth. If you like to bake with fresh fruits, you can also try my Vegan Peach Cobbler or Gluten Free Apple Crisp recipe as well!
Why You Will Love This Recipe
- It is so simple! It only takes 6 ingredients.
- Kids will love this recipe as well!
- This dish is naturally gluten free, paleo, grain free, dairy free, and soy free.
- These muffins would be great topped with my Tigernut Butter.
- These muffins are lower carb than other options due to having no flour in them.
- If you are local to the Pittsburgh area, we feature different muffin recipes on my weekly meal prep menu. They are delivered right to your door.
- Apples-You can leave the skin on. Make sure the apples are diced up. Any kind of apples will work!
- Eggs-To bind everything together.
- Almond butter-This is in place of the flour, you can substitute this for peanut butter if you would like. Note that the flavor profile may change!
- Maple syrup-To sweeten the muffins! You can substitute for honey if you would like.
- Apple cider vinegar and baking soda-This combination makes the muffins rise!
- Avocado oil spray-To prevent from sticking.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you do not like maple syrup, you can substitute for honey instead.
- You can use the nut butter of your choice in this recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Ingredients
Photo 1: Preheat the oven to 350 degrees F. Place all of the ingredients in a bowl and whisk together.
Photo 2: Spray the muffin pan with cooking oil and divide up the batter for 8 muffins. Bake for 25 minutes.
- Tip # 1: Once you pull the muffins out of the oven, allow to cool in the silicone muffin pan before removing them. This will prevent them from sticking.
- Tip # 2: It can be helpful to mix all of the ingredients before adding in the apples. This will ensure all other ingredients are evenly distributed before folding in the apples.
- Tip # 3: When you are chopping up the apples, you will want to make sure that the cubes are bite size.
You can use any kind of apples!
I prefer to use a silicone muffin pan so that clean up and storage are easier.
Yes! I recommend that if you are going to freeze them that you use only the silicone muffin pans. If you freeze muffins with a paper liner it will be difficult to remove the liners when they thaw. You will also want to make sure to allow to cool completely and freeze in a single layer.
I like to have mine as a desert or serve them with a side of fresh fruit.
- This recipe can be stored in the refrigerator for up to 5 days in an air tight container.
- These muffins can be stored in an air tight container in the freezer for up to one month in a single layer.
Other Flourless Muffins You Will Love
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Gluten free apple muffins
- Silicone muffin mold
- 1 cup almond butter
- 1/2 cup apple diced, skin on is ok
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- Preheat the oven to 350 degrees F. Place all ingredients in a bowl and whisk together. Spray the muffin pans with cooking oil and divide up the batter for 8 muffins. Bake for 25 minutes.