Try the Gluten Free Apple Muffins for a delightful twist on your breakfast routine. Packed with wholesome ingredients, they offer a satisfying way to start your day or enjoy as a snack. You’ll love how they combine flavors and textures, making each bite a little piece of heaven.
When it comes to ingredients, there are several substitutions you could consider. For those avoiding nuts, sunflower seed flour can be a great swap for the almond or pecan flour. If you want to keep it plant-based, coconut oil works wonderfully instead of butter. Flax seed is a fantastic egg replacer, but I recommend using ground flax for better absorption. Sourcing fresh apples will really enhance the flavor, so visit your local market for the best choices.
Muffins & Cupcakes
Gluten Free Apple Muffins Recipe
Ingredients
- 1 cup brown rice flour
- 1/2 cup arrowroot (or other starch)
- 1/2 cup almonds or 1/2 cup pecans, ground
- 1/2 cup flax seed, ground
- 1/2 cup gluten-free oats, ground
- 1 teaspoon guar gum
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder or 3/4 teaspoon cream of tartar
- 1 tablespoon cinnamon
- 2 teaspoons vanilla
- 1/2 cup coconut oil or 1/2 cup butter
- 1/2 cup almond milk
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 3 cups apples, shredded and squeezed
- 1 ounce chia seeds, ground (two tablespoons)
- 1/2 cup water
Instructions
- In a small bowl, mix 1 ounce of ground chia seeds with 1/2 cup water until they form a gel, then set aside.
- In a medium bowl, thoroughly mix the dry ingredients: 1 cup brown rice flour, 1/2 cup arrowroot, 1/2 cup ground almonds or pecans, 1/2 cup ground flax seed, 1/2 cup ground gluten-free oats, 1 teaspoon guar gum, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder (or 3/4 teaspoon cream of tartar), 1 tablespoon cinnamon.
- In a large bowl, soften 1/2 cup coconut oil in the microwave for about one minute on high. Then beat in 1/2 cup white sugar, 1/2 cup brown sugar, 2 room temperature eggs, 1/2 cup almond milk, the chia gel, and 2 teaspoons vanilla until well combined.
- Stir the wet mixture into the dry ingredients. Let the batter sit for 30 minutes to allow the guar gum to activate, which helps create a nice texture.
- Fold in 3 cups of shredded and squeezed apples, making sure they are evenly distributed throughout the batter.
- Preheat your oven to 350 degrees Fahrenheit. Spoon the batter into muffin tins, filling each cup about two-thirds full.
- Bake for 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: