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Apple Cinnamon Muffins (Gluten Free)

Delight in these gluten-free Apple Cinnamon Muffins, featuring a moist texture, crunchy toppings, and the warm embrace of cinnamon and apples. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups almond flour This is the backbone of our muffins, giving them a soft and moist texture.
  • 1/2 cup quick oats Adds heartiness while also providing a lovely chewiness.
  • Pinch of mineral salt Enhances flavor; don’t skip this!
  • 1 teaspoon baking powder Ensures our muffins rise perfectly.
  • 1 teaspoon cinnamon A warm hug of spice; feel free to add more if you love cinnamon!
  • 1/2 teaspoon cinnamon (for garnish) Because more cinnamon is always a good idea!
  • 2 tablespoons coconut sugar, pure cane sugar, or turbinado (for garnish) For sprinkling on top, giving a delightful crunch.
Wet Ingredients
  • 2 flax eggs or 1/2 cup unsweetened applesauce For binding and moisture; applesauce adds extra apple flavor.
  • 1/4 cup pure maple syrup Natural sweetness without refined sugars.
  • 1/4 cup light flavored olive oil Provides moisture without an overpowering taste.
  • 1/4 cup unsweetened almond milk (or non-dairy milk of choice) Creaminess in the batter.
  • 1 teaspoon vanilla extract A must for that lovely scent and flavor boost.
  • 1 medium apple (about 3/4 cup), finely diced or grated The star of the show, bringing freshness to every bite.
Optional Ingredients
  • 1/2 cup chopped pecans or walnuts (optional) Adds crunch and richness—totally optional, but they make it extra special!
  • 1 tablespoon quick oats (optional for garnish) A lovely finishing touch for presentation.

Method
 

Baking Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin using 10 muffin liners.
  3. In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it set for about 10 minutes.
  4. In another small bowl, combine the coconut sugar and 1/2 teaspoon of cinnamon for the topping.
  5. In a large mixing bowl, combine dry ingredients—almond flour, quick oats, mineral salt, baking powder, and cinnamon.
Mixing
  1. Blend in the wet ingredients: flax egg (or applesauce), maple syrup, olive oil, almond milk, and vanilla into dry ingredients.
  2. Incorporate the finely diced or grated apple into the batter.
Baking
  1. Fill each muffin cup just to the top.
  2. Generously sprinkle the topping over each muffin.
  3. Bake for 20 minutes, knowing they're done when a toothpick comes out clean.
  4. Let the muffins cool slightly before transferring them to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for a week. These muffins can also be frozen for up to three months. A quick 15-20 second zap in the microwave will refresh them!