By Wendy Stoltz / Last Modified On January 15, 2023
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 are in season.
If you like this gluten-free apple muffin recipe you might also like my gluten-free blueberry muffins. For a grain-free apple treat check out my Paleo Apple Cake.
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, vanilla and spices will remind you of an apple pie. These gluten-free apple muffins are tender, fluffy, and they have the perfect texture.
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, giving them a healthy boost.
You can serve these gluten-free apple muffins for breakfast or as a healthy afternoon snack.
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.
What can I use instead of applesauce?
If you don't have applesauce, you can use yogurt or a dairy-free yogurt in this recipe as a one-to-one in place of the apple sauce.
How to make gluten-free apple muffins
- In a large mixing bowl, whisk egg, sugar, oil, and applesauce.
- Add in the flour, baking powder, and baking soda, cinnamon, nutmeg and cloves until combined.
- Stir until combined.
- Fold in shredded apple.
- Scoop batter (about ¼ 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.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
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.
If you like these muffins you might also like my Paleo Carrot Muffins or my Gluten-Free Double Chocolate Muffins.
Did you make these gluten-free apple muffins? Please leave a starred review and comment below and let me know what you thought.
Gluten-Free Apple Muffins
Gluten-Free Apple Muffins are a delicious, fun, flavorful gluten-free apple muffin that everyone in your house will love.
Ingredients
- 1 large egg, room temperature
- ⅔ cup sugar
- ⅓ cup oil of choice
- ½ cup applesauce
- 1 cup all-purpose gluten-free flour blend
- ½ teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 medium apple, cored, unpeeled, and grated (I used a gala)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 10 - 12 paper liners; set aside.
- In a large mixing bowl, whisk egg, sugar, oil, applesauce until combined.
- Add in the flour, baking powder, and baking soda, cinnamon, nutmeg and cloves and continue to whisk until combined.
- Fold in shredded apple.
- Scoop batter (about ¼ 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.
Notes
- Flour blend: You can use my gluten-free flour blend, Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, or Ryze flour in this gluten-free apple muffin recipe.
- 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.
- If you don't have applesauce you can use yogurt in place of the applesauce.
- Add in ½ cup finley shredded carrots, if desired for extra texture and flavor.
Nutrition Information:
Yield:
12 muffinsServing Size:
1 muffinAmount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 88mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g
Kristin Axelsd.
Love your recipes,my guests like them very much,can't wait to give them to my family whom I'm going to meet,next week.
chrystal
Thank you for letting me know Kristin! I hope you have a great time with your family.
Best,
Chrystal
Alicia
Easy to make taste great smooth not gummy texture
chrystal
Hi Alicia,
Thank you for stopping by and letting me know that you like them.
Best,
Chrystal
Kay
Can these muffins be frozen?
chrystal
Yes, these can be frozen.
Best,
Chrystal
Leslie
I don’t have Ryze brand flour. Would I use a Cup for Cup replacement (with xantham) or just an all purpose replacement?
chrystal
Hi Leslie,
I haven't used cup for cup, but it should work fine. I've used Bob's red mill in this recipe as well.
Best,
Chrystal
Leslie
Thanks. Red Mill has one with the xantham gum and and a regular all purpose gluten free flour. Do you know which one you used? Sorry for all questions, I am new to using these flours and I don’t know what the real difference is.
chrystal
Hi Leslie,
No problem at all. I am here to help. I use bob's red mill 1-to-1 gf flour blend in several of my recipe and it will work in this recipe as well. Xanthan gum is found in many products, gluten-free, and non-gluten-free. It does one of two things in most products/recipes: in products on the shelf you'll find that it acts as a shelf stabalizer. In baked goods, it helps by acting as a shelf stabalizer (so it doesn't go bad as quick) and it helps binds the ingredients and holds the baked goods together. I find that MOST recipes don't need xanthan gum. I only use it in recipes that have a really high fat content, for example sugar cookies and pie crusts. It wont hurt if you use a blend with xanthan gum unless the recipe already calls for it, then simply leave it out of the recipe since the blend has it.
I hope that helps,
Chrystal
Leslie
That definitely helps. Thanks. Can’t wait to make these.
Sharon
I made these using oat flour in place of the gluten free flour and since my daughter can't eat eggs I used 1/4 c of applesauce to replace the egg. I also left out the nutmeg as not a fan of it. Delicious!!
I had a happy daughter and her friends asking for the recipe!
Thanks so much
chrystal
I'm glad you liked them. Thank you for sharing what you used.
Best,
Chrystal
Samina
Hi Chrystal,
Can I replace the sugar with maple syrup to make these muffins?
chrystal
Hi Samina,
I haven't personally used maple syrup in this muffin recipe.
Chrystal
Lani
Made these muffins, I am now gluten and dairy free. Everyone in the family loved them, even the normal diet people. Will make again and again.
chrystal
I am so glad everyone loved them. Thank you for letting me know.
Best,
Chrystal
Mattie
I made these and they were delicious. I used Extra White Gold GF APF, that I purchased from Walmart. I also added about 3/4 of nuts. They were really moist and quite tasty. I will be making them again. I intend to try raw sugar in my next batch
Sarah
Wow, three times wow! A quick easy recipe. I baked it in a 8x8 glass pan for about 29min and it came out perfect. It’s so good I think I’ll bake it again for my full gluten dinner guests this Saturday.