Gluten-Free Apple Muffins are a delicious, fun, flavorful gluten-free apple muffin that everyone in your house will love. These gluten-free apple muffins are easy to make and can be made any time of the year where apples and carrots are in season (which is almost everywhere).
Gluten-Free Apple Muffins
This one-bowl Gluten-Free Apple Muffin recipe is a new favorite in our house and, once you try it, it will be a favorite in yours! The combination of apples, carrots, vanilla yogurt, and spices will remind you of an apple pie and carrot cake – at the same time. These gluten-free apple muffins are moist, fluffy, and has just the right amount of crunch thanks to the carrots.
I’ll tell you a little secret. Although these are “muffins” you could easily top them with a dollop of cream cheese frosting and make them into cupcakes. The texture of these gluten-free muffins are lighter like a cupcake – no one will know the difference. You’ll see what I mean when you whip up this gluten-free apple muffin recipe.
Gluten Free Apple Cinnamon Muffins
One of the many things that I love about these gluten-free apple cinnamon muffins is that they are loaded with apples and carrots, giving them a healthy boost. You can serve these gluten-free apple muffins for breakfast or as a healthy afternoon snack.
My family fought over them. While my kids enjoyed them for a snack, my husband topped one with vanilla ice cream and ate it sundae-style – which I thought was genius.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for these gluten-free apple muffins yet.
Can I use regular yogurt in these gluten-free muffins?
Yes. I use dairy-free yogurt in this recipe but you can swap it 1-for-1 with regular yogurt or your yogurt of choice.
How to make gluten-free apple muffins
- Preheat your oven. Line a cupcake pan with 10 – 12 paper liners; set aside.
- In a large mixing bowl, whisk egg, coconut sugar, oil, yogurt, cinnamon, nutmeg and cloves until combined.
- Add in the flour, baking powder, and baking soda.
- Stir until combined.
- Fold in shredded carrot and apple.
- Scoop batter (about 1/4 cup) into your paper liners.
- Bake for 22-27 minutes or until the center is set.
- Remove from the oven and cool completely before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
These muffins come together in a pinch, only use one bowl, and feed a crowd. Double or triple the batch and freeze the extras for a quick breakfast. They will stay good in the freezer for up to two months. For the full list of directions and ingredients, see the recipe card below.
Did you make these gluten-free apple muffins? Please leave a starred review and comment below and let me know what you thought.
Yield: 12 muffins
Serving Size: 1 muffin
Amount Per Serving: Calories: 162 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 16mg Sodium: 88mg Carbohydrates: 24g Fiber: 1g Sugar: 15g Protein: 2g