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These gluten-free apple cinnamon muffins are moist, sweet, and full of delicious apple flavor. They’re perfect any time of year, but especially delicious during the fall when the temperatures start to fall and apples are in abundance. These healthy muffins are gluten, dairy, and nut free, so they’re a great option to pack in kid’s lunch boxes or bring to a fall potluck or friends-giving. They’re also made with oat flour, which is inexpensive and easy to make at home. I know you’ll love these cozy apple cinnamon muffins!
There is nothing like a delicious apple cinnamon muffin straight out of the oven to warm you up when it’s slightly chilly outside. These healthy apple cinnamon muffins are made with wholesome oat flour so they’re naturally gluten-free. These muffins also unsweetened apple sauce for even more apple flavor that keeps the muffins decadent and moist without any added oil.
These apple cinnamon muffins are naturally gluten-free thanks to one of my all-time favorite gluten-free flours to use when baking – oat flour. Gluten-free baking can be a little tricky and I’ve had my fair share of baking fails when experimenting with almond flour or coconut flour.
Gluten-free flour blends can also be a great option when you have a complex recipe that’s traditionally made with gluten and you want to ensure that the texture comes out right. This blend is one of my favorites.
While I don’t mind using gluten-free flours like almond, cassava, or coconut flour, or a gluten-free flour blend on occasion, when I just want to whip up a quick batch of muffins, oat flour is my go-to. Oat flour is also much less expensive than gluten-free flour blends which are often made up of several different kinds of flours and stabilizers to replace the gluten.
As long as you have gluten-free oats in your pantry, you can make a large batch of oat flour yourself, for pennies on the dollar, with a high-powered blender or food processor.
To make oat flour, just add a few cups of gluten-free oats to your food processor or blender. Pulse or blend until the oats completely break down and become the consistency of traditional flour. This process only takes a minute or so in my high-powered Vitamix and a few minutes in my food processor.
You can also watch this quick video for a step-by-step tutorial on how to make oat flour and all of my best tips.
I’ve found that the best oats to use when making oat flour are rolled oats. You can easily find these in the cereal section of your local grocery store.
Make sure you grab rolled oats instead of steel cut oats or quick oats. Using different oats may change the consistency of the muffins. I also like to make sure that the rolled oats are labeled as “gluten-free” to ensure that I’m actually getting a gluten-free version.
Once you’ve made the oat flour, there are only a few more dry ingredients you need to make these muffins. Baking powder and baking soda, cinnamon, apple pie spice, and last but not least – brown sugar is all you need.
Next, for these apple cinnamon muffins are he wet ingredients. These muffins use a combination of eggs, vanilla extract, apple sauce, honey and finally diced honey crisp apple.
The unsweetened apple sauce keeps these muffins moist without having to add any extra oil. The applesauce also adds even more delicious apple flavor so that it really comes through in the muffins.
My go-to apple to use for these gluten-free apple cinnamon muffins is a honey crisp apple. I love the flavor and how they are sweet yet just slightly tart. If you have another apple that you love to bake with, feel free to use that in this recipe!
To make sure your apple cinnamon muffins don’t stick, try greasing your muffin tin with a little melted coconut oil. If you don’t want to use extra oil, you can also use muffin liners to ensure that the muffins come out clean and can be easily removed from the muffin tin.
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 don’t think you’ll be able to eat all of the muffins within 2-3 days, you can freeze them!
One of my favorite things about these apple cinnamon muffins is that they freeze and reheat really well.
let the muffins come to a complete cool on a wire baking rack
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’re 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’ll taste just like a fresh batch straight out of the oven!
If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!
1/2 cup unsweetened apple sauce
1/4 cup honey
1 tsp vanilla extract
1/2 cup brown sugar
1 1/2 cups oat flour
pinch of sea salt
1/2 tsp cinnamon
1/2 tsp apple pie spice
1 tsp baking soda
1/2 tsp baking powder
1/2 cup finely diced and peeled honey crisp apple
Preheat oven to 350 degrees.
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 them warm for the most delicious results!
Look for an unsweetened apple sauce if you don’t want to add extra sugar to these muffins
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