Apple Muffins (grain–free, gluten–free)

These super moist apple muffins have the most amazing texture and are super simple to make!

If you’ve ever tried grain-free recipes before, you’ve probably run into some funky textured baked goods. But these?! These apple muffins are nice and moist but not at all getting into soggy territory. They’re just perfect. They’re like little grain-free miracles.

At first I tried baking these as donuts. The instructions for the apple muffins say to bake at a high temperature first and then lower it. I wasn’t sure if I should do that when making the donuts, but I went with it anyway. That did not work. So if you feel adventurous and want to make these as apple donuts, make sure to bake them at 350°F the entire time! Even though they stuck, they were the best grain-free donuts I’ve ever had.

Grain–free and gluten–free apple muffins – you won't believe how moist, delicious and easy these are!

I found this recipe while browsing FoodGawker. This apple muffin recipe comes from Cooking ala Mel. Mel used almond meal in her muffins, which you can find at Trader Joe’s and is a lot cheaper than almond flour. Almond flour and almond meal are the same price over here (only about $4 / pound!) so I used almond flour, which is made up of blanched almonds (unlike almond meal) and is finer ground than almond meal.

I got 14 muffins out of this recipe but Mel got 12. I guess I didn’t fill mine as full as I could have, but I was happy with the result! Also, if you prefer a mostly Stevia sweetened version, check out the original recipe.

Gluten–free and grain–free apple muffins – super moist, simple and delicious! |

I’m not a big fan of grain-free streusel in general and I think I would have preferred these without the topping but the recipe is there, just in case you want to try. The muffin batter and streusel just seemed to blend together, so it didn’t seem worth the effort. Next time, I’ll just toss some nuts on top.

If you ever bake grain-free, you have to try these muffins! And by the way, they don’t taste their best on the first day. They taste good, but not nearly as good as on the second day. It’s kind of odd but I often find this is often true of grain-free goodies!

Apple Muffins (grain-free, gluten-free)

Rated 5.0 by 18 readers
Apple Muffins (grain–free, gluten–free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 muffins



  • 200 grams (~2 cups) almond flour or almond meal
  • 1/4 cup (28 grams) coconut flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder (make sure to use grain-free baking powder, if necessary)
  • 1/2 teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 2/3 cup honey
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (120 grams) plain Greek yogurt
  • 1 1/2 cups (170 grams) peeled and diced apples
  • Streusel:

  • 1/4 cup (25 grams) almond flour
  • 1 teaspoon coconut flour
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon (14 grams) coconut oil, room temperature
  • 1 tablespoon maple syrup
  • pinch of salt
  • 1/3 cup (36 grams) chopped pecans or walnuts (about ¼" in size)


  1. Preheat the oven to 425 degrees F (218 degrees C). Line 14 muffin cups with muffin liners.
  2. First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
  3. In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  4. In a large bowl, mix together the wet muffins ingredients (eggs through Greek yogurt).
  5. Add the dry mix to the wet and stir just until combined! Do not over mix. Fold in the apples.
  6. Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
  7. Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F (176 degrees C) and for another 8 - 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. My smaller muffins only needed 8 minutes but larger muffins may need up to 15.
  8. Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  9. These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Adapted from Apple Streusel Mufffins (Gluten-free) – Cooking ala Mel

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130 comments on “Apple Muffins (grain–free, gluten–free)” — Add one!

  • Annie
    September 19, 2019 @ 12:59 pm

    I made these this morning and they turned out wonderfully! I subbed non-dairy yogurt (a container of dark chocolate coconut almond-milk yogurt was all I had on hand) and it worked just great (and I can’t taste the flavoring at all). I didn’t have the coconut flour so I just left that out and the muffins baked up fine, and I did a sprinkling of cinnamon sugar instead of the streusel. I’ll definitely make these again – thanks for the great recipe!!

    • Erin replies to Annie
      September 22, 2019 @ 7:01 am

      You’re welcome! Thanks for sharing your changes. It’s great that that chocolate coconut yogurt worked well! I would have never even attempted that one. ;) Thanks for your comment!

  • M. Schmidt says
    August 21, 2019 @ 8:53 pm

    These are the adaptations I did & they were so delicious! I didn’t do the streusel but instead put nuts in batter as previous writer. I omitted the honey in batter, replacing it with 1/2 c sweetener & 1/3 c unsweetened applesauce. I also added 1 tsp maple flavouring to the batter. I left apple skins on, just diced fine.

    • Erin replies to M. Schmidt
      September 6, 2019 @ 12:25 pm

      Maple flavoring sounds delicious! I’m so glad that you enjoyed the muffins. Thanks for sharing your adaptations! They sound great. And sorry for my slow reply! I just got back from vacation.

  • Beth Chase
    July 17, 2019 @ 8:40 pm

    Have you frozen these and had them later? I doubled the recipe and got 33 muffins. I subbed maple syrup for honey and they are delicious…almost too sweet. I also left off the strudel topping and added walnuts into the batter. Kid approved (5 & 7), too!!!

    • Beth Chase replies to Beth Chase
      July 17, 2019 @ 8:41 pm

      Also, I used Icelandic Skyr plain yogurt instead of Greek.

    • Erin replies to Beth Chase
      July 23, 2019 @ 7:08 pm

      I’m so sorry for just now seeing your question! Without the streusel, they should freeze just fine. :) I’m really glad you and your kids enjoyed them! Thanks for your comment.

  • Rachel Champion says
    March 23, 2019 @ 1:23 am

    Just made these, my family and I thought they were really good.

  • Bonnie Nicholls says
    February 14, 2019 @ 12:48 am

    Love this recipe! I doubled the recipe and made this in my hamburger bun pans. They turned out like individual coffee cakes. Delicious as written,, however, I needed to change the sweetener for my diabetic hubby.

    • Erin replies to Bonnie Nicholls
      February 22, 2019 @ 1:29 pm

      Individual coffee cakes sound amazing! I’ll have to look into hamburger bun pans. Thanks for the tip! I’m so glad you liked them. Can you share what sweetener you used (in case some others are wondering how to make these low-carb)? Thanks a bunch for your feedback and my apologies for my very slow reply!

      • Bonnie Nicholls replies to Erin
        February 22, 2019 @ 2:27 pm

        I used Splenda, and adjusted the liquid slightly to make up for not using a liquid sweetener.

        • Erin replies to Bonnie Nicholls
          February 25, 2019 @ 2:46 pm

          Good to know! Thanks a bunch for letting me know. :)

  • Susan B.
    February 13, 2019 @ 6:03 pm

    These muffins are delicious! They turned out perfectly. I decreased the honey a bit and they are still plenty sweet.

    • Erin replies to Susan B.
      February 22, 2019 @ 1:14 pm

      I’m glad to hear that! And it’s great that they’re still tasty without all the honey. :) Thanks for your feedback and I’m sorry for my very slow reply!

  • Michelle Fitch says
    January 28, 2019 @ 3:59 pm

    Is there anything i can use to replace the eggs?

    • Erin replies to Michelle Fitch
      January 28, 2019 @ 8:15 pm

      I haven’t had much luck in subbing eggs in these. Sorry about that!

  • Manju says
    January 25, 2019 @ 9:24 pm

    I would love to bake this but my darling grand daughter is allergic to eggs. Any substitution for eggs is appreciated. Thsnk you

    • Erin replies to Manju
      January 28, 2019 @ 8:28 pm

      I haven’t had good luck with egg subs in this recipe. Sorry. :(

  • Megan says
    January 9, 2019 @ 11:46 pm

    I substituted kite hill unsweetened yogurt , and cut the honey to 1-3 d 1-3 monk fruit they were perfectly sweet but not too sweet. Making again and cut honey 1/4 snd monkfruot aloytle mote then 1/3 haven’t tried theyvate in the oven. First batch was amazing! This will be my go-2 recipe!

    • Erin replies to Megan
      January 14, 2019 @ 12:47 pm

      Woohoo! Glad to hear that. Thanks for sharing your low-carb version with us! I’m happy they worked out well. :)

  • Nabilah says
    January 7, 2019 @ 8:45 am

    Hi. I’m dairy free at the moment. What can I sub the greek yoghurt with?

    • Erin replies to Nabilah
      January 7, 2019 @ 12:52 pm

      Hi! Some of the commenters have used coconut milk or cream but I haven’t tried it.

      • Megan replies to Erin
        January 9, 2019 @ 11:44 pm

        Kite hill unsweetened yogurt

  • Carrie Kerby says
    December 21, 2018 @ 8:16 pm

    Can you sub applesauce for the sliced apples?

    • Erin replies to Carrie Kerby
      December 21, 2018 @ 9:17 pm

      Unfortunately not. Applesauce is a lot more liquidy and I think the muffins would be soggy.


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