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Best Gluten-Free Apple Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 17 minutes
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 8x8-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! 😊