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    Home » Quickbreads

    Easy Gluten Free Apple Muffins

    Published: Nov 20, 2021 · Modified: Aug 3, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

    Jump to Recipe Print Recipe

     

     

    These gluten free apple muffins are the perfect breakfast treat to eat year round. With a cinnamon swirl ribbon and chunks of fresh apples inside, they kind of remind me of apple fritters (only not fried, of course). They are perfect for a quick breakfast and so easy to make. They got my picky son’s seal of approval, so you know they must be delish!

    An apple muffin sprinkled with sugar and cinnamon sitting on a wooden table.

    Apple are so versatile, there are just a ton of ways to enjoy them. Some of my favorite ways to use apples are in this apple banana smoothie or my gluten free dutch apple pie of course!

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Substitutions & Variations
    • How to make gluten free apple muffins
    • Baking Tip
    • Storage
    • Recipe FAQs
    • More apple recipes to consider:
    • Recipe

    Why you'll love this recipe

    • It's filled with fall flavor but they're great any time of year.
    • They make the perfect breakfast or afternoon snack.
    • No mixer required.
    • This easy recipe is gluten free and dairy free!

    Ingredients

    Ingredients for gluten free apple muffins on a metal baking tray.
    • Gluten-Free Flour – for almost all of my recipes, I use Bob’s Red Mill 1:1 Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different. For best results, weigh your flour. And if you're using another flour blend, make sure it contains xanthan gum .
    • White & Brown Sugar – White sugar for the muffin and light brown sugar for the cinnamon swirl.
    • Baking Powder – A little bit of baking powder helps the muffins grow nice tall muffin tops.
    • Oil – I use olive oil or vegetable oil, but any light flavored cooking oil will do.
    • Egg – Just one large egg to hold everything together.
    • Vanilla Extract – Just a hint of vanilla to sweeten the flavor.
    • Milk – I usually use unsweetened coconut milk (the kind in the carton) in my baking recipes. You can use any non-dairy or dairy milk in the same measure.
    • Cinnamon & Apple Pie Spice – You can’t have cinnamon swirl without cinnamon.
    • Apple – Just one diced apple, preferably Granny Smith or another good baking variety.

    See recipe card for quantities.

    Substitutions & Variations

    • Not Dairy Free - use dairy milk in the same measure.
    • Make it Vegan - Replace the single egg with 3 tablespoons of applesauce. The muffins will be a little denser, but have a nice apple flavor.

    How to make gluten free apple muffins

    The key to getting those amazing muffin tops like you see in a bakery comes from the mixing method. I always use what is known as the “muffin method” for my recipes.

    Brown sugar and cinnamon combined together in a small white bowl.

    STEP 1: Combine the brown sugar and cinnamon together in a small bowl. Set aside.

    Gluten free flour, sugar, baking powder, salt and apple pie spice combined together in a metal mixing bowl.

    STEP 2: Combine the gluten free flour, sugar, baking powder, salt and apple pie spice in a mixing bowl. Whisk together until well mixed.

    Egg beaten until frothy in a small metal bowl.

    STEP 3: Crack the egg into a small bowl. Whisk until it's frothy, like soap bubbles.

    Beaten egg, oil, vanilla and milk being mixed in a small metal bowl.

    STEP 4: Add the oil, vanilla and non-dairy milk to the beaten egg. Mix until smooth.

    Wet ingredients being added to the dry ingredients in a large mixing bowl.

    STEP 5: Add the wet ingredients to the dry ingredients. Fold together with a spatula, about 10 strokes.

    Diced apples added to the partially mixed muffin batter.

    STEP 6: Add the chopped apples to the partially mixed batter. Fold together about 5 more strokes until it's evenly mixed.

    Gluten free apple muffin batter in a 6 cup muffin pan.

    STEP 7: Fill each muffin cup about half full with the apple muffin batter.

    Cinnamon sugar sprinkled over apple muffin batter.

    STEP 8: Top each half filled muffin with 1 teaspoon of cinnamon sugar. Then fill each muffin cup with a second portion of batter and top the muffins with the remaining cinnamon sugar. Bake.

      Baking Tip

      To check for done: gently poke the top center of one muffing with a finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2-3 minutes and recheck.

      Four gluten free apple muffins sitting on a cooling rack on a wood table.

      Storage

      Store leftover muffins in an airtight container in the refrigerator. Muffins will last up to 3 days.

      Reheat individual for about 15-20 seconds in the microwave prior to serving.

      These muffins can also be frozen. Simply place leftover, cooled muffins in a freezer bag and try to remove as much of the extra air as possible. Muffins can be stored in the freezer up to 3 months. Bring to room temperature or reheat before serving.

      Cut open apple muffin on a wood table.

      Recipe FAQs

      How do you get tall muffin tops?

      First, mix the batter just until it’s combined.
      Second, fill the muffin cups right to the top.
      Third, bake in a hot oven.  This causes the tops to grow tall just like you see in a bakery.

      Should I grease my muffin pan?

      No. Use paper liner cups in your muffin pan instead of greasing. Greasing actually makes the sides slick so the batter has nothing to hold on to as it grows. Using paper lines let the muffins grow tall and keeps the clean up easy.

      What kind of apples are best for baking?

      Granny Smith are usually the preferred variety for baking because they do not become too soft after being cooked. However, I really like the sweetness of golden varieties.

      More apple recipes to consider:

      • A slice of apple pear pie topped with vanilla ice cream.
        Apple Pear Pie
      • A slice of gluten free apple cake on a white plate.
        Gluten Free Apple Cake
      • A freshly baked strawberry apple pie on a white table.
        Strawberry Apple Pie
      • A slice of apple cherry pie topped with vanilla ice cream.
        Apple Cherry Pie

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      A gluten free apple muffin in a white paper wrapper sitting on a wooden table.

      Easy Gluten Free Apple Muffins

      These muffins are perfect for fall, but truly you can have them year round. No one will complain!
      Author: Tiffany
      5 from 2 votes
      Print Pin Rate
      Course: Breakfast
      Cuisine: American
      Prep Time: 15 minutes
      Cook Time: 27 minutes
      Total Time: 42 minutes
      Servings: 6
      Calories: 220kcal

      Ingredients

      • 1 Cup Gluten Free 1-to-1 Flour Blend (148g) I use Bob's Red Mill
      • 1 teaspoon Baking Powder
      • ¼ teaspoon Salt
      • ¼ teaspoon Apple Pie Spice
      • 6 Tablespoon Sugar
      • 1 Egg
      • 3 Tablespoon Olive Oil or other light flavor cooking oil
      • ⅓ Cup Non-Dairy Milk regular milk will work too
      • ½ teaspoon Vanilla
      • 1 Cup Apple finely chopped

      For the cinnamon swirl

      • 2 Tablespoon Light Brown Sugar
      • ¾ teaspoon Cinnamon

      Instructions

      • Preheat oven to 400F degrees. Line 6 muffin cups with paper liners.
      • Combine the brown sugar and cinnamon in a small bowl. Set aside.
        2 Tablespoon Light Brown Sugar, ¾ teaspoon Cinnamon
      • In a large bowl, combine the gf flour, baking powder, salt, apple pie spice and sugar. Whisk together until well mixed.
        1 Cup Gluten Free 1-to-1 Flour Blend (148g), 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¼ teaspoon Apple Pie Spice, 6 Tablespoon Sugar
      • In a second smaller bowl, crack your egg. Whisk until it's frothy, like soap bubbles.
        1 Egg
      • Add the oil, milk and vanilla to your whisked egg. Whisk a little more until the mixture is smooth.
        3 Tablespoon Olive Oil, ⅓ Cup Non-Dairy Milk, ½ teaspoon Vanilla
      • Pour the wet ingredients into the dry and fold together with a spatula, about 10 strokes.
      • Add the diced apple and fold about 5 more times until it's evenly distributed.
        1 Cup Apple
      • Scoop about 2 tablespoon of batter into each muffin cup. It should be less than half full. Sprinkle about 1 teaspoon of the cinnamon sugar over the batter. Scoop the remaining batter on top of the cinnamon. The cups will be almost filled to the top. You can sprinkle the tops with any remaining cinnamon sugar.
      • Let the batter sit about 10 minutes before baking.
      • Bake for 25-27 minutes in preheated oven. Check for done-ness by gently poking the top of a muffin. If it springs right back, the muffins are done. If the indention stays, bake another 2 minutes and check again.
      • Remove muffins from the tin within 10 minutes of the end of baking to avoid wet bottoms from the condensation in the pan as it cools.

      Notes

      Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
      Freezing: Individually wrap cooled muffins with plastic wrap and store in a freezer container or bag for up to 3 months.  Bring to room temperature before serving.
      Calories: 220kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 186mg | Potassium: 59mg | Fiber: 3g | Sugar: 19g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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      Photo of Tiffany Welsh.

      Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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