These gluten free apple muffins have a fantastic texture and so much flavor! This recipe is easy to make, even for those new to gluten free baking. These muffins are soft, tender, and perfectly delicious.
A warm apple cinnamon muffin is the perfect treat to enjoy with your breakfast or as an after school snack. These muffins have a delicious apple spice flavor and a light and fluffy texture that’s not always found in gluten free baked goods.
I used simple ingredients for this recipe, and the batter comes together quickly in one bowl. Muffins are a good snack to make ahead of time and stash in the freezer.
My banana muffins as well as these double chocolate muffins are all favorites at our house – these are good recipes to make in bulk so that you have them on hand when you need an easy snack or breakfast.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend and it worked well in this recipe! Using half GF flour and half oat flour results in a good texture.
- Oat Flour – I like to make my own oat flour in the food processor using certified gluten free oats. Oats do not contain gluten, but can be cross contaminated, so be sure to use only certified gluten free oats or oat flour.
- Vegan Buttery Spread – We use Earth Balance Soy Free Vegan Buttery Spread at our house. You could use a different variety of vegan buttery if you wish. You could also use organic canola oil if you prefer.
- Apples – I used Honeycrisp apples, but Granny Smith, Pink Lady, or a different variety of apple that you like would all work well.
- Egg Replacer – Applesauce works to help bind the batter together instead of eggs.
- Baking Powder – A good amount of baking powder is needed to help these muffins rise. Make sure your baking powder is fresh and not expired.
Step by Step Instructions
- Mix together the melted vegan butter, sugars, and applesauce.
- Add the gluten free flour blend, gluten free oat flour, baking powder, spices, water, vinegar, and apples. Stir well.
- Spoon the batter into a muffin tin that is lined with parchment paper liners.
- Bake at 350 degrees F for about 18-20 minutes.
- Allow the muffins to cool in the pan for about 10 minutes before removing them. Enjoy!
Store leftover muffins in an airtight container. They should stay fresh for up to 3 days.
You can freeze these muffins if you like. Place in a freezer bag – they should stay fresh in the freezer for up to 3 months.
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Gluten Free Apple Muffins (Vegan, Nut Free).
- ½ cup vegan buttery spread melted
- ½ cup brown sugar
- ½ cup organic cane sugar
- 2 Tablespoons unsweetened applesauce
- 1 cup gluten free flour
- 1 cup gluten free oat flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon white vinegar
- 1 cup water or apple cider
- ½ cup apple peeled and finely chopped (I used Honeycrisp)
- Preheat oven to 350 degrees F. Line a muffin pan with parchment paper cupcake liners.
- Put the melted vegan buttery spread, brown sugar, organic cane sugar, and applesauce in a bowl and stir well.
- Add the gluten free flour blend, certified gluten free oat flour, salt, baking powder, and spices to the bowl.
- Add the vinegar, water, and chopped apples, and stir well.
- Spoon the batter into the prepared muffin tin, filling each paper liner ⅔ full. You will have a little batter leftover.
- Bake at 350 degrees F for about 18-20 minutes. Let cool in the pan for about 10 minutes before removing.
- Repeat steps 5 and 6 with the last bit of batter. This recipe makes 15 muffins.