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 and apple season.
Fall is one of my favorite times of the year but these muffins are delicious anytime of year! Other gluten free apple recipes you may love are my Apple Oatmeal Bake and Homemade Gluten Free Apple Cake are all delicious and make for a great fall treat.
These would be the perfect recipe to keep in the refrigerator for a quick breakfast, 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, Oat Flour Pumpkin Muffins, Gluten Free Pumpkin Cookies, 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! If you are looking for a good cozy cocktail or mocktail to serve this recipe with, check out my Pear Cocktail Recipe.
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Why You Will Love This Recipe
- These gluten-free apple muffins are so simple! It only takes 6 ingredients.
- This is a recipe your whole family will love, kids love these moist muffins. It makes for a perfect fall breakfast or snack on the go.
- No need to look up a dairy-free option. This recipe is naturally gluten free, paleo, grain free, dairy free, and soy free.
- The tops of the muffins can be elevated with my Tigernut Butter, brown sugar crumb, coconut sugar, some sort of crumb topping, or even a splash of maple syrup.
- These gluten-free apple cinnamon 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.
Ingredients
- Chopped apples-You can leave the skin on. Make sure the apples are diced up and that you are using fresh apples. Although any kind of chunks of apple will work granny smith apples are my favorite, they are the best of both worlds when it comes to apples. You get sweet apples and tart apples all in one!. I also really like pink lady apples, gala apples, and honeycrisp apples.
- Eggs-To bind everything together.
- Almond butter-This is in place of a gluten-free flour blend, 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 wet ingredients and dry ingredients in a large 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.
Expert Tips
- Tip # 1: For best results, once you pull the muffins out of the oven, allow the silicone muffin pan to cool on a cooling rack. 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.
- Tip #4: Sometimes I like using silicone muffin cups over paper liners. They are reusable!
Recipe FAQs
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.
Storage Instructions
- You can store leftover muffins in the fridge for up to 5 days or in the freezer for up to 1 month in an air-tight container. Sometimes I like making a double batch of these easy gluten free apple muffins so that I can freeze some!
Other Flourless Muffins You Will Love
Are you interested in a list of my healthy go to alternatives?
Download your FREE guide below
Gluten free apple muffins
Equipment
- Silicone muffin mold
Ingredients
- 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
Instructions
- 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.
Notes
Lori says
These are so good! They are the perfect on the go breakfast!
Allianna Moximchalk says
Perfect to make a batch for the week! Thanks for your review
Dana Marie Brennan says
These were amazing and so easy! They help satisfy my sweet tooth without the guilt.
Allianna Moximchalk says
I am so glad you enjoyed!