Gluten-free Apple Muffins (the perfect texture! super easy)
These gluten-free apple muffins are ultra moist, flavorful and have a delicious streusel topping! They also have a dairy-free option. The best apple muffins I’ve ever had!
I’ve got a whole bunch of apple muffin recipes. This one is my favorite!
And the least healthy! Go figure.
If you need a paleo version, check out my paleo apple muffins. And if you can have dairy but want something grain-free, I’ve got these grain-free apple muffins.
If you prefer to use whole wheat flour or all-purpose flour in this recipe, that works for a non-gluten-free version. Each version is equally delicious!
See the notes below the recipe for how to make them non-gluten-free. The streusel recipe is slightly different than the gluten-free version.
These apple muffins don’t really need the streusel, but how could I not? It’s just so darn delicious. I like to pick it all off the muffin and then eat the actual muffin.
These apple muffins are light, fluffy and definitely not reminiscent of cardboard. They’re not gummy, dense or anything weird.
I’m just bummed I couldn’t make a vegan option work. There’s only one egg, so I thought it’d be easy to replace.
But the result was so dense. I really can’t recommend it. It looks like I need to make one more apple muffin recipe so that I have something for everyone!
These gluten-free apple muffins together with the pumpkin muffins I posted are my favorite fall muffins. The texture and flavors are just perfect.
My favorite other gluten-free apple desserts are this Swedish apple pie and this gluten-free apple crisp. Both can also be made vegan!
Questions about these muffins?
Can I use a different flour?
You could probably use a different gluten-free baking blend that’s meant as a 1-to-1 sub for all-purpose flour. They might not have such an awesome texture, though. With the one listed, they’re not dense, gummy, gritty or anything weird. They’re perfect!
Can I omit the spices?
Definitely use the cinnamon and nutmeg! If you don’t have nutmeg on hand, increase the cinnamon to 2 teaspoons. You can omit the allspice, but I think it’s a nice addition. And for another fall breakfast treat that also uses cinnamon and nutmeg, try these Gluten Free Apple Cider Donuts!
How can I replace the egg?
I tried with a chia egg, and the result was horrible. I don’t recommend it!
Can I use something other than honey?
Maple syrup would probably work, though I haven’t tried it. If you use a type of granulated sugar, you’d have to add a little more liquid. Without trying it myself, I can’t say how much you’d need to add. So I recommend sticking to a liquid sweetener!
Can I reduce the sweetener?
You could likely use 1/4 cup instead of 1/3 cup. They’ll probably be less moist, but I still think they’d be good.
Can I use a different oil?
I’m guessing any type of oil would work. I’ve used extra-virgin olive oil, canola oil and refined coconut oil. Butter would reduce the amount of fat in the recipe, though (as it’s 80-82% fat versus 100%), so I don’t recommend that unless you’re okay with the muffins being a little drier.
Can I use something other than yogurt or buttermilk?
You need some kind of acidic ingredient here for the baking soda to do its work. So please use yogurt or buttermilk! You can make homemade buttermilk (with dairy or dairy-free milk).
To make dairy-free buttermilk for this recipe, add 3/4 teaspoon of lemon juice, white vinegar or apple cider vinegar to a 1/4-cup measuring cup. Fill it with dairy-free milk and then let it sit for 5 minutes.
- Can I use a different fruit / omit the apples?
I’m reluctant to recommend other fruit because these muffins are very moist and other types of fruit are usually so watery. I’m thinking fresh blueberries or raspberries would be great.
- Can I use applesauce / grated apples?
Definitely no to the applesauce. You’d need to rework the whole recipe to include applesauce. I’m 50 / 50 on grated apples. You’d be adding a bit of liquid to the recipe, so I don’t recommend it. - Can I use something other than coconut oil in the streusel?
That’s the only way I’ve tried it. I’m guessing any type of oil would work. If you want to use butter, you’d probably need to use a little more. I’m guessing an extra teaspoon for a total of 51 grams of butter. But it’s just a guess!
Gluten-free Apple Muffins (the perfect texture! super easy)
Ingredients
For the muffins:
- 1 cup (138 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice optional
- 1 large egg 50 grams, out of shell
- 1/3 cup (106 grams) honey
- 1/4 cup + 2 tablespoons (90 ml) oil see notes
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) yogurt dairy or non-dairy
- 1 cup (120 grams) apples diced and peeled, preferably from baking apples like Granny Smiths (I needed one medium / large apple and diced chunks about 1/4" in size)
For the streusel:
- 1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
- 7 tablespoons brown sugar or coconut sugar
- 3 tablespoons + 1 teaspoon (47 grams) coconut oil melted, see notes
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
Instructions
- Mix the streusel ingredients in a small bowl until well combined. Set aside.7 tablespoons brown sugar, 3 tablespoons + 1 teaspoon (47 grams) coconut oil, 2 teaspoons cinnamon, 1/8 teaspoon salt, 1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
- Preheat the oven to 350°F / 175°C. Line a muffin tin with 9 muffin liners.
- In a medium bowl, whisk together the dry ingredients.1 cup (138 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice
- In another bowl, mix the wet ingredients.1 large egg, 1/3 cup (106 grams) honey, 1/4 cup + 2 tablespoons (90 ml) oil, 1 teaspoon vanilla extract, 1/4 cup (60 ml) yogurt
- Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix.
- Then fold in the apples, being careful not to overmix.1 cup (120 grams) apples
- Fill the liners with the batter, filling them about 2/3 full.
- Divide the streusel between the muffins. If you like being exact, that’s 23 grams per muffin. It’s a little more than a tablespoon.
- Bake for about 17 minutes or until a toothpick comes out clean.
- Let the muffins cool for 5 minutes and then turn out very carefully onto a wire rack to cool.
- When the muffins are completely cooled, place them in an airtight container. Store at room temperature for about 4 days or refrigerate for 5-6 days.
Video
Notes
- You can use any kind of neutral oil. If you use coconut oil – and for the streusel in particular – I recommend refined so the muffins don’t taste coconutty. If using olive oil, a lighter one would be best.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Could coconut flour be subbed for the Bob’s 1:1?
No, sorry, they’re not interchangeable. These paleo apple muffins use coocnut flour and so do my grain-free apple muffins.
Looks good! I’m going to try replacing the egg with chickpea liquid whipped with cream of tartar.
Ooh, I’m interested in how that comes out! Replace report back and good luck. :)
Hi this recipe looks great going to do it now. Do you know the nutrition facts?
I’m sorry for just now seeing your question! I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) I’m currently looking into a way to be able to share the nutritional info in my posts. I hope you enjoyed the muffins!