Gluten-Free Apple Muffins

closeup healthy apple muffins on cutting board

These Gluten-Free Apple Muffins are the perfect breakfast muffin, filled with delicious bite-size pieces of apples. They are gluten-free, vegan, sugar-free, and oil-free. They are hearty and filling, high in fiber so they are very good for you. The perfect way to start the day.

5 from 6 votes

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Course: Appetizer, Breakfast, Dessert

Cuisine: American

Keyword: gluten free apple muffins

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 168kcal

Equipment

1 muffin pan

Ingredients

Apple

1 medium apple peeled, cored, finely diced and set aside (I used Fuji apple)

Streusel Topping

1/4 cup almond meal or flour
2 tablespoons coconut sugar or organic cane sugar
1/2 teaspoon ground cinnamon or a pinch of cardamom

For The Muffins

1 cup brown rice flour
1/2 cup Gluten-Free Rolled Oats
1/2 cup almond meal or flour
3/4 cup coconut sugar
2 tablespoons ground flaxseeds
1 tablespoon baking powder
1/4 teaspoon sea salt
1 cup almond milk
1 medium ripe banana peeled and mashed
1 1/2 teaspoons vanilla

Instructions

Preheat oven to 350°F and line the muffin pan with liners.
Peel the apples, remove the core, and dice them. You can also shred the apples, but I love their texture after dicing them. Set aside in a medium bowl.
To prepare streusel topping, mix almond meal or flour, coconut sugar, and cinnamon in a bowl and set aside.
In a large bowl, add brown rice flour, rolled oats, almond meal, coconut sugar, flaxseed meal, baking powder, and sea salt.
In another bowl, mix the almond milk, banana, and vanilla.
Stir into the dry mixture and combine well; I used a wire whisk.
Fold in apple pieces gently.
Spoon batter into muffin liners evenly. Combine topping in a small bowl and sprinkle on top of muffin batters.
Bake for 30 minutes or until a fork inserted comes out clean. Transfer to a cooling rack and allow to cool for 5 minutes.

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