Gluten-Free Apple Muffins | Bob’s Red Mill

I feel like the minute December hits the calendar, sugar and comfort foods just seem to appear everywhere you go. I’m not complaining but it obviously makes it difficult to not pack on an extra five pounds over the holidays. I made a commitment before Thanksgiving to work on being healthier and lose a few pounds and have had a lot of people asking me if I’m crazy to try and do that around the holidays. I’m not crazy, it is difficult, but it also is very rewarding. And I find that whenever you don’t indulge on a daily basis things seem to taste better when you finally treat yourself. I’m also human so from time to time I do like a sweet treat. I decided that I needed to make something healthier to treat myself so I created these Gluten-Free Apple Muffins.

Don’t get me wrong. I’m a huge fan of gluten. However, I find that when I remove a lot of gluten from my diet I tend to feel better and less bloated. TMI? Whenever I try to make something gluten-free I turn to Bob’s Red Mill because they offer a large variety of flours and meals that are gluten-free. I used a combination of Almond Flour and Coconut Flour to create these muffins. Using this combination of flours creates a muffin that is high in fiber and low in carbohydrates.

Gluten-Free Apple Muffins

These muffins are super quick and easy to make and are perfect for an on-the-go breakfast or an afternoon snack to refuel. I’m excited to share this recipe with you today and also a giveaway from my friends at Bob’s Red Mill! They are offering up a $100 gift card to their online shop to one of my lucky readers so that you can stock up on your own flours, oats, granola and more. Enter for your chance to win below and get the recipe for Gluten-Free Apple Muffins.

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Gluten-Free Apple Muffins
Prep time
Cook time
Total time
Author: April | Food n’ Focus
Serves: 14
  • 2 cups Bob’s Red Mill Almond Flour
  • ¼ cup Bob’s Red Mill Coconut Flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 3 large eggs
  • ⅔ cup honey
  • 1½ teaspoons vanilla extract
  • ½ cup plain Greek yogurt
  • 1½ cups peeled and diced apples
  • Streusel:
  • ¼ cup Bob’s Red Mill Almond Flour
  • 1 teaspoon Bob’s Red Mill Coconut Flour
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon coconut oil, room temperature
  • 1 tablespoon maple syrup
  • pinch of salt
  • ⅓ cup pecans or almonds, chopped
  1. Preheat the oven to 425 degrees F. Line 14 muffin cups with muffin liners.
  2. 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 ⅓ 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 for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  8. Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  9. Keep refrigerated in an airtight container after the first 24 hours.

Gluten-Free Apple Muffins

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