With Autumn’s arrival, we are ready to begin cooking and baking with local apples once again! Try this Gluten-Free Apple Muffin recipe as a hearty breakfast or after school snack. Let us know what you think in the comments below.
Recipe yields 12 muffins.
WHAT YOU’LL NEED
- 4 cups Bob’s Red Mill One-to-One Gluten-Free Flour
- 1 cup raw sugar, plus more for topping
- 1 Tbsp baking powder
- 1 Tbsp cinnamon
- 1 tsp Himalayan pink salt
- 1 tsp nutmeg
- 3 large eggs
- 1/2 cup safflower oil
- 1/4 cup lemon juice
- 1 cup plain yogurt (or milk, or non-dairy milk)
- 2 apples, peeled, quartered & chopped
- rolled oats
Preheat oven to 350° F. Mix first 6 ingredients in a large bowl, forming a well in the center. Combine wet ingredients (next 4 ingredients) in the well, then fold in dry ingredients and apples. Scoop into a paper lined muffin tin, filling 3/4 of the way, and sprinkle the tops with oats and sugar. Bake 18-20 minutes. Remove from oven, allow to cool in tin for 1-2 minutes, then remove promptly. Serve warm.
4 thoughts on “Gluten-Free Apple Muffins”
Are you sure it’s 4 cups of flour?
I only ask because I just mixed this recipe up and it is extremely dry and hardly enough wet ingredients to fold into the dry.
I added some water just to get it to mix.
I scooped into 12 muffins tins and I still have enough mix to make 12 more muffins!
I hope they taste good – I’ll let you know when they come out of the oven.
Hello! Thank you for reaching out, and for trying this recipe. I have contacted our kitchen team to double-check that there isn’t a typo – we really appreciate your feedback. Please do let us know how they turn out. Thank you! -Emily at KWF
Hi Emily. Well they are definitely tasty, chewy and moist with a great cinnamon-apple flavor.
There was enough batter to make 24 cupcakes, which was double the yield of what the recipe had indicated.
Thank you so much for providing your feedback. We will circle back with our recipe developer and make some changes, as needed. Have a great day! -Emily at KWF