Apple Cinnamon Muffins (Gluten Free)
Deliciously moist and tender gluten-free apple cinnamon muffins made with almond flour and oats, perfect for breakfast or cozy snacks.
Ingredients
Dry Ingredients
- 2 1/4 cups almond flour look for blanched almond flour for the best texture
- 1/2 cup quick oats make sure they’re labeled gluten-free
- 1 teaspoon baking powder check for gluten-free brands
- 1 teaspoon cinnamon a necessity for that warm, cozy flavor
- pinch unit mineral salt preferably Himalayan or sea salt
Wet Ingredients
- 2 tablespoons flaxseed meal to make flax eggs, combine with 6 tablespoons of water and let thicken for 10 minutes
- 1/4 cup pure maple syrup real maple syrup adds intricate flavor
- 1/4 cup light-flavored olive oil can substitute with melted coconut oil if preferred
- 1/4 cup unsweetened almond milk or any non-dairy milk that you enjoy
- 1 teaspoon vanilla extract
Fruits & Nuts
- 1 medium apple finely diced or grated (Granny Smith or Honeycrisp works beautifully)
- 1/2 cup chopped pecans or walnuts optional, but adds a delightful crunch
Toppings
- 2 tablespoons coconut sugar or pure cane sugar, for topping
- 1/2 teaspoon cinnamon for garnish
- 1 tablespoon quick oats optional, for garnish
Instructions
Preparation
- Preheat oven to 375°F. Line a 10-cup muffin tin with liners for easy removal.
- In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it set for 10 minutes until it thickens.
- In another small bowl, mix together the coconut sugar and 1/2 teaspoon of cinnamon for the topping, and set aside.
- In a large bowl, whisk together the almond flour, quick oats, pinch of salt, baking powder, and 1 teaspoon of cinnamon until well combined.
Mixing
- Add the flax egg, maple syrup, olive oil, almond milk, and vanilla extract to the dry ingredients. Stir until just combined, then fold in your diced apples.
Baking
- Spoon the batter into muffin cups, filling them just to the top.
- Generously sprinkle the cinnamon-sugar mix on top, and a few oats if desired, for extra texture.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Watch for the edges to turn lightly golden.
- Let muffins cool in the pan for about 5 minutes before transferring to a cooling rack to cool completely.
Notes
Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.