Usher in November with these simple and sweet Gluten-Free Apple Muffins that are also dairy-free and refined sugar-free!
Gluten-Free Apple Muffins
It is C O L D here in Northern California! On November 1 the weather changed along with the month and we woke up to a bit of frost this morning along with lots of sunshine. The heater is on, jackets have been pulled from the closets, and I’m planning out my next few months of cozy baking. Let’s begin with these perfect-for-chilly days gluten-free apple muffins.
These gluten-free apple muffins are both dairy-free and refined sugar-free, and call for a simple mix of sorghum and almond flours. A quick coconut buttermilk plays off the natural sweetness of coconut sugar and fresh apples. I used the Golden Delicious apples from our tree, but any sweet apples would work here. I didn’t have any walnuts on hand but if I did, I’d love to toast them and fold them into the batter to give some crunch. The muffins are hearty, wholesome, gingery, and just sweet enough. Hope you enjoy.
Til next time – N x
What You’ll Need for Gluten-Free Apple Muffins
- Sorghum flour: A versatile whole grain, gluten-free flour
- Almond flour: Use almond flour rather than almond meal
- Baking powder and baking soda
- Ground spices: Cinnamon and ginger
- Coconut sugar
- Coconut milk
- Olive oil
- Apples: Choose your favorite baking apple
Tips for Success
- Bring ingredients to room temperature before using.
- Let batter rest while the oven preheats. Gluten-free flours really benefit from a rest to let them absorb liquids.
- See “Notes” section following the recipe for substitution suggestions.
How to Store
To store, 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 in a toaster oven or microwave.
Gluten-Free Apple Muffins
- 213 g apples, peeled, cored and chopped (7.5 oz)
- ⅓ cup olive oil
- ¾ cup coconut sugar
- 1 egg large
- 1 cup coconut buttermilk (1 cup coconut milk + 1 Tablespoon vinegar)
- 1 cup/120 g sorghum flour
- ¾ cup/115 g almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup toasted, chopped walnuts optional
- Preheat oven to 375 ° F. Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the olive oil, egg, coconut sugar, and coconut buttermilk, mixing well to combine. In a medium bowl, whisk together the dry ingredients until combined. Pour the dry ingredients into the wet mixture and stir and whisk until combined. Gently fold in the chopped apples and nuts if using.
- Portion out the batter equally between the muffin cups. Let the batter rest while the oven finishes preheating.
- Place the muffins in the oven and bake for about 25 minutes, until a tester inserted in the middle comes out clean, the tops are slightly firm, and the edges are starting to come away from the sides of the liner.
- Remove from oven and gently place the muffins on a wire rack to cool completely. They will firm up as they cool. Serve at room temperature or from the fridge.
- Muffins will keep in an airtight container for up to 5 days in the refrigerator.