Best Gluten-Free Apple Muffins

Course Breakfast, Dessert

Prep Time 10

Cook Time 17

Servings 12

Ingredients

Wet Ingredients:

1 egg or check note 3 for a vegan option
1 cup unsweetened applesauce
½ cup coconut sugar
1 tsp. vanilla extract
¼ cup melted refined coconut oil

Dry Ingredients:

1 cup oat flour
½ cup blanched almond flour or cashew flour
2 tsp. cinnamon
⅛ tsp. pink Himalayan salt
1 medium apple peeled and diced
3 tsp. baking powder

Crumb Topping:

⅓ cup oat flour
½ cup rolled oats or quick cooking oats
2 Tbs. coconut sugar
1 tsp. cinnamon
⅛ tsp. pink Himalayan salt
2½ Tbs. melted refined coconut oil or virgin coconut oil

Instructions

Preheat the oven to 350°F. Grease 12 muffin tins with coconut oil or use liners.
Mix egg, applesauce, coconut sugar, and vanilla until smooth. Slowly add melted coconut oil while stirring.
Add all dry ingredients (except diced apple and baking powder) and mix well. Gently fold in diced apple and baking powder. Use a large cookie scoop to fill each muffin tin ¾ full.
Make the crumb topping by combining all streusel ingredients. Sprinkle it on each muffin.
Bake at 350°F for 17-20 minutes or until a toothpick comes out with a few moist crumbs. Let them cool for at least 20 minutes before enjoying! Store in an airtight container for up to 2 days on the counter, 8 days in the fridge, or freeze for up to 3 months.

Notes

**1. Mini Apple Muffins:**
Make mini muffins using a mini muffin pan. Bake for 10-14 minutes until a toothpick comes out clean.

**2. Baking Dish Option:**
Bake in an 8×8-inch or 3-quart baking dish for 25-40 minutes. Keep an eye on it, as oven times may vary.

**3. Vegan Apple Muffins:**
Replace the egg with a flax egg (1 Tbs. ground flax + 2 Tbs. water, let thicken for 5 minutes). Share your results in the comments! 😊

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