Gluten Free Apple Muffins

These simple, lightly sweetened gluten free apple muffins are packed with juicy fruit. They’re also dairy-free and come together in minutes. A great way to use all of those apples on your tree!

Why You’ll Love This Gluten Free Apple Muffins Recipe

The perfect cozy bake, gluten free apple muffins are wonderful to make during apple season, but they’re welcome any time you want to make a quick batch of fruit muffins. My apple muffins recipe is both gluten and dairy-free, with a simple mix of sorghum and almond flour (see substitution suggestions lower down). A DIY coconut buttermilk plays off the natural sweetness of the shredded apples. I used the Golden Delicious apples from our tree, but any sweet apples would work here. A few toasted walnuts folded into the batter add a bit of crunch. them and fold them into the batter to give some crunch. The muffins are hearty, wholesome, gingery, and just sweet enough.!

What You’ll Need for Gluten-Free Apple Muffins

I’ve outlined what you’ll need for these delicious apple muffins below. Check the recipe card for the full ingredient amounts and detailed instructions – this is just an overview.

• Sorghum flour – A versatile whole grain, gluten-free flour, sorghum flour performs similarly to oat flour
• Almond flour – Use almond flour rather than almond meal for a finer crumb
• Leavening agents – Baking powder and baking soda
• Ground spices – Cinnamon and ginger
• Brown sugar – Light or dark brown sugar is fine
• Coconut milk – Use full-fat coconut milk, or swap buttermilk
• Vinegar – White vinegar or apple cider vinegar makes the dairy-free buttermilk
• Olive oil – Or substitute melted coconut oil
• Egg
• Apples – Choose your favorite baking apple

How to Make Apple Muffins

1. Prep: Preheat oven and line a 12-cup muffin tin with liners.
2. Make the batter: Whisk together the olive oil, egg, brown sugar, and coconut buttermilk, mixing well to combine. Separately, whisk together the dry ingredients until combined.
3. Combine: Pour the dry ingredients into the wet mixture and stir and whisk until combined. Gently fold in the chopped apples and nuts if using.
4. Bake: Divide the batter equally between the muffin cups, let rest, then bake for 25 minutes.

Tips & Substitutitions

If you need to make ingredient substitutions, I’ve included some easy swaps below, plus a few tips to help you make these gluten free apple muffins:

• Sorghum flour substitute: Use teff flour or gluten-free oat flour as a direct substitute for the sorghum flour.
• Almond flour substitute: Use tiger nut or oat flour instead of the almond flour
• Oil substitute: Swap melted coconut oil for the olive oil.
• Sugar substitute– use coconut sugar in place of the coconut sugar.
• Coconut buttermilk substitute: Use plain buttermilk or plain whole-fat yogurt instead of the DIY coconut buttermilk.
• Bring ingredients to room temperature. If you can, let the ingredients come to room temperature before adding them to the batter.
• Let the batter rest while the oven preheats. Gluten-free flours benefit from a rest to let them absorb liquids in the batter, which makes for a better structured and tender final product.

How to Store

Here’s how to store your gluten free apple muffins:

• Counter – Keep muffins in an airtight container on the counter for up to 3 days.
• Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. You can eat them cold, let them come to room temperature, or gently reheat them in a toaster oven or microwave.
• Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.

More Gluten Free Muffin Recipes

• Oat Flour Banana Muffins
• Gluten-Free Pumpkin Muffins
• Gluten-Free Rhubarb Muffins

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