These healthy and gluten-free apple cinnamon muffins are moist, sweet, and full of delicious apple flavor. Packed with fresh apples and warm cinnamon they make the perfect treat that the whole family will love.
The Best Gluten Free and Dairy Free Apple Cinnamon Muffins
The classic combination of sweet, yet slightly tart, apples and warm cinnamon never gets old. Whether it’s in a pie, scones, or these delicious apple cinnamon muffins, it cannot be beat. These healthy gluten free apple cinnamon muffins are made from wholesome oat flour, fresh apples, applesauce and cozy spices. They are gluten free, dairy free, so easy to make and perfect for a quick breakfast or afternoon snack. Plus, they’re made without any oil and still perfectly moist.
Apple Cinnamon Muffin Ingredients
Unsweetened apple sauce: This helps to keep the muffins moist without any extra oil. To avoid adding any extra sugar to the muffins, use an unsweetened apple sauce.
Honey: The combination of honey and apples is absolutely delicious.
Brown sugar: A touch of brown sugar adds just the right amount of sweetness to these muffins.
Oat flour: Oat flour is naturally gluten free, inexpensive, and easy to make from scratch. To make your own oat flour, just add a few cups of gluten free oats to a high powered blender and blend on high until the oats have turned into flour.
Spices: These muffins use a combination of apple pie spice and cinnamon.
Honey crisp apple: I love using honey crisp apples for this recipe because it is sweet yet still slightly tart for the best balance of flavor.
How to Make Gluten Free Apple Cinnamon Muffins
Step One: Start by adding the applesauce, eggs, honey, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, sugar, baking powder, baking soda, sea salt, apple pie spice, and cinnamon until well mixed.
Step Two: Fold the finely diced apples into the batter and stir until well combined.
Step Three: Fill the wells of a greased or lined muffin tin with the muffin batter until each well is around two-thirds of the way full.
Step Four: Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean and the tops of the muffins spring back when pressed.
Step Five: Serve them warm and drizzled with a simple icing of powdered sugar in almond milk if your prefer!
How to Store, Freeze, and Reheat the Muffins
Because these muffins don’t have any preservatives and are made from real food ingredients, you’ll need to store them in the fridge for safe keeping. If you do not think you’ll be able to eat all of the muffins within 2-3 days, you can freeze them! To freeze your muffins:
once cool, place them in a freezer safe storage bag or container and label
place them in the freezer for a few hours until frozen solid
When you are ready to reheat and eat a muffin you can do it one of two ways. My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for 10-12 minutes until they are warmed through. They will taste just like a fresh batch straight out of the oven. If you are short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through.
Tips, Tricks, and Frequently Asked Questions
I have only tested these muffins with oat flour. If you do not have oat flour, you can make your own or try using gluten free all purpose flour.
Feel free to substitute coconut sugar for brown sugar if you prefer.
Don’t have a honey crisp apple? A Granny Smith apple would work well, too!
Want to add a little icing to your muffins? Blend together a little almond milk and powdered sugar to make a delicious and simple icing.
To prevent sticking, grease your muffin tin well or use muffin liners.
Add the apple sauce, eggs, honey, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, sugar, baking powder, baking soda, sea salt, and cinnamon until well mixed.
Fold the finely diced apples into the batter and stir until well combined.
Fill the wells of a greased or lined muffin tin with the batter until 2/3rds of the way full.
Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean and the tops of the muffins spring back when pressed. Serve warm and enjoy!
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