Gluten Free Apple Muffins
Fluffy, flavorful, and naturally sweetened, these Gluten Free Apple Muffins are the ultimate treat for breakfast or snack time. Packed with juicy chunks of apple, a warm blend of cinnamon and nutmeg, and a touch of applesauce for added moisture, these muffins strike the perfect balance between wholesome and indulgent. Made with gluten-free flour, they're ideal for those with dietary restrictions but are so tender and delicious that everyone will love them. Quick to prepare in just 15 minutes and ready to bake in under 20, this recipe offers an easy way to fill your home with the comforting aroma of freshly baked apples. Whether enjoyed fresh out of the oven or stored for grab-and-go convenience, these muffins are a cozy, gluten-free delight for any season.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1.5 cups Apples, peeled, cored, and diced (firm variety like Granny Smith or Honeycrisp)
- 2 Large eggs
- 0.5 cups Unsweetened applesauce
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 cups Non-dairy or regular milk (e.g., almond milk or whole milk)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease them.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, applesauce, vegetable oil, vanilla extract, and milk until smooth.
Gradually add the wet ingredients to the bowl of dry ingredients. Stir just until combined. Be careful not to overmix, as this can affect the texture.
Gently fold in the diced apples, distributing them evenly throughout the batter.
Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These muffins are best eaten fresh but can be stored in an airtight container for up to three days.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 484.8 g | 176% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 247.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 414 mg | 32% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
