Gluten Free Apple Spicy Muffins

These muffins are a delightful Fall treat. They are gluten-free, dairy-free, and refined sugar-free. They’re incredibly moist, and they are bursting with apple flavour!

It took me a quite a few batches to perfect the recipe, but they are definitely a thumbs-up!

You will need:

  • 1 ¾ cups gluten free flour blend (I used Bob’s Red Mill 1-to-1 Baking Flour)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp ground ginger (I used Cha’s Organic)
  • 2½ tsp ceylon cinnamon* (I used RootAlive Organic)
  • 2 large organic gala apples
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/3 cup olive oil
  • ½ cup maple syrup
  • ½ cup applesauce
  • 1 banana, mashed
  • ¼ cup gluten free rolled oats (I used Only Oats Certified Gluten Free)

*Ceylon Cinnamon, or “True Cinnamon” has a milder, sweeter flavour than Cassia Cinnamon. If you are using Cassia Cinnamon, you may want to use less.

Preheat your oven to 425ºF. Prepare your muffin pans with paper liners. I used ‘If You Care’ compostable, certified unbleached large baking cups. This recipe makes 15 muffins, so I divided these between two muffin pans.

In a large mixing bowl, whisk together the gluten free flour, baking powder, baking soda, sea salt, ginger and cinnamon. Set aside.

In a medium-sized mixing bowl, whisk together the eggs, vanilla, olive oil, maple syrup, applesauce, and mashed banana. Set aside.

Cut and core the apples, but do not peel. Grate 1½ of the apples with a medium cheese grater, being very careful not to hurt yourself! Or use the grating attachment on a food processor if you have one. Chop the remaining ½ apple in very small chunks. Add the grated and chopped apple to the dry mixture, stirring well to coat the apples with the flour and spice mixture. Then add in your wet ingredients and stir well.

Using a ¼ cup measuring cup, scoop batter into the paper liners in your muffin pans. Sprinkle with rolled oats. Pour a little bit of water into any empty wells in your muffin pan. Bake for 20 minutes, or until the tops of the muffins are golden and nicely rounded. The tops will begin to crack as they rise, but don’t worry, these muffins will be incredibly moist! A toothpick inserted should come out mostly clean with a bit of moist crumb attached.

Immediately transfer to a cooling rack. Enjoy!

Comments

Audrey A. Ogilvie

Audrey A. Ogilvie said:

Do you think that either rice or almond flour could be used?

Charmaine Jones

Charmaine Jones said:

These are excellent. I didn’t have a banana so I put in 1 cup of home made applesauce.
thanks for the recipe.

Lisa Bell

Lisa Bell said:

Hi Audrey,

The Bob’s Red Mill 1 to 1 Baking Flour that I used is a blend of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour and xanthan gum. I find that when baking gluten free, a blend of flours yields the best result.

I haven’t tried the recipe with almond flour or rice flour, but I think it would work if you used a combination of both. I would try using 1 cup of rice flour and 3/4 cup of almond flour. Let us know how it goes!

Lisa Bell

Lisa Bell said:

Hi Charmaine,

I’m so glad you enjoyed the recipe! And thank you for your comment – it’s good to know that increasing the applesauce works in the recipe if you don’t have any bananas :)

Lynn Stoute

Lynn Stoute said:

Do you have the calorie and nutritional content? These are a consideration for me.
Thank you
Lynn Stoute

Lisa Bell

Lisa Bell said:

Hi Lynn,

Thank you for your question. The nutritional breakdown per muffin is as follows:

179 calories
26.9 g carbohydrate
2.2 g fibre
6.3 g sugar
5.8 g fat
1.7 g protein

I hope you enjoy them! :)

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