Gluten Free Apple Muffins
These apple muffins are the beloved apple bundt cake my family has cherished for decades, now in perfect muffin form. The recipe blends my Grammy’s version with one from a dear family friend, giving you the same golden, slightly crisp crust and moist, apple-filled center in an easy, handheld treat. I love using this gluten free flour blend because it makes every batch turn out perfectly. These non-toxic muffin pans are my absolute favorite because the muffins slide right out without sticking and make baking feel effortless and joyful.
PREP TIME
10 minutes
COOK TIME
32 minutes
INGREDIENTS
16
Serves: 12
Ingredients
for the apples
- 2 cups2 cups2 cups Apples, Honeycrisp, cored and chopped
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Apple Pie Spice - Primal Palate
for the dry mix
- 1.75 cups1.75 cups1.75 cups Gluten-Free All-Purpose Flour - Primal Palate
- 1 cup1 cup1 cup Granulated White Sugar
- 1 tsp1 tsp1 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Salt
for the wet ingredients
- 2 whole2 whole2 whole Eggs, room temp
- 1/2 cup1/2 cup1/2 cup Avocado Oil
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Orange Juice
for the topping
- 1 tsp1 tsp1 tsp Cinnamon Sugar Cookie Blend - Primal Palate
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400°F and line a muffin tin with paper liners if using.
- In a small bowl, toss the chopped apples with apple pie spice and sugar until every piece is evenly coated. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
- In a separate bowl, whisk the eggs with the avocado oil, vanilla, and orange juice until smooth. Pour this mixture into dry ingredients and mix until thoroughly combined, making sure all the dry ingredients are mixed up from the bottom. Batter will be thick.
- Fold in the apples, making sure they’re evenly distributed throughout.
- Use a cookie scoop or spoon to portion the batter into the muffin tin, dividing it evenly between 12 cups.
- Sprinkle the tops with cinnamon sugar for a crisp, sweet finish.
- Place the pan in the oven and immediately reduce the temperature to 385°F. Bake for about 32 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool.
- Enjoy every bite!
Notes
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 244 |
| Fat: | 9 g |
| Carbohydrates: | 38 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 102 mg |
| Fiber: | 1 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
4 responses to “Gluten Free Apple Muffins”
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Cutest lil’ muffins ever!!
thank you friend!! just as deeelish as they are cute 🥰
They look like the perfect fall treat.
thanks, Maria! they will be on repeat over here!!