Gluten Free Apple Muffins
Prep:10minutes
Cook:25minutes
Total:35minutes
Servings: 24 muffins
Gluten Free Apple Muffins are packed with the flavors of fall! Full of shredded apple and cinnamon, they're a delicious snack or breakfast.
Equipment
- Two 12 Cup Muffin Tin
- Two 12 Cup Muffin Tin
Ingredients
- 1 cup coconut oil
- 1 cup honey, or 1 cup monk fruit sweetener (sugar substitute)
- ½ cup unsweetened applesauce
- 4 eggs
- 1 Tbsp vanilla
- 3 cups of a gluten free baking flour ( I use Dr William Davis's Wheat Belly All-purpose nut flour recipe)
- 2 Tbsp cinnamon
- 1-2 teaspoons ginger
- 1/2 tsp nutmeg
- 1/2 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- ½ teaspoon salt
- 2 cup shredded apples , from peeled apples
Directions
- Preheat oven to 350 degrees then line a 12-cup muffin tin with liners and set aside.
- Add oil, honey, sweetener, and applesauce to the bowl of a stand mixer, or a large mixing bowl if using a hand mixer, then beat until pale and smooth, 1 minute. Add eggs then mix until just combined. Add vanilla then mix until just combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt then add to the wet ingredient in two batches, mixing until just combined before adding the second batch. Add apples then fold into the batter with a spatula.
- Scoop 1/4 cup batter into each muffin tin liner then bake for 24-26 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in muffin tin for 10 minutes before transferring muffins to a cooling rack to cool completely. Store in an airtight container in the fridge or on the counter for 3-4 days.
- Preheat oven to 350 degrees then line a 12-cup muffin tin with liners and set aside.
- Add oil, honey, sweetener, and applesauce to the bowl of a stand mixer, or a large mixing bowl if using a hand mixer, then beat until pale and smooth, 1 minute. Add eggs then mix until just combined. Add vanilla then mix until just combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt then add to the wet ingredient in two batches, mixing until just combined before adding the second batch. Add apples then fold into the batter with a spatula.
- Scoop 1/4 cup batter into each muffin tin liner then bake for 24-26 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in muffin tin for 10 minutes before transferring muffins to a cooling rack to cool completely. Store in an airtight container in the fridge or on the counter for 3-4 days.
Notes
- For the kids, I like Brown rice Chia Oat Flour for this recipe. It is less expensive than Dr Davis's All-Purpose Nut/Seed Flour and has a much higher carb count
- For the kids, I like Brown rice Chia Oat Flour for this recipe. It is less expensive than Dr Davis's All-Purpose Nut/Seed Flour and has a much higher carb count
Nutrition
Serving: 1muffin, Calories: 208kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 135mg, Potassium: 41mg, Fiber: 2g, Sugar: 18g, Vitamin A: 48IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg
Serving: 1muffin, Calories: 208kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 135mg, Potassium: 41mg, Fiber: 2g, Sugar: 18g, Vitamin A: 48IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg
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