- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
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Recipe characteristics
- Easy to make
- Only one bowl needed
- Soft, moist, and full of delicious flavors
- Apples and spices complement each other perfectly
- Great for breakfast or as a healthy snack
- Dietary: vegan (dairy-free, egg-free), gluten-free, and soy-free
Notes on ingredients
- White rice flour: Naturally gluten-free, a light neutral flour that keeps these muffins tender.
- Oat flour: A wholesome, unrefined flour that contributes a soft texture and mild flavor.
- Almond flour: Made from blanched almonds; it’s finer than almond meal and adds a pleasant nutty note.
- Coconut sugar: Adds caramel-like sweetness. You can substitute brown sugar or regular sugar if preferred.
- Golden raisins: Provide bursts of fruity sweetness and a chewy contrast in the muffins.
- Coconut oil: Gives a rich flavor—use room-temperature ingredients so the oil blends well.
- Applesauce: Adds moisture and helps bind the batter in this egg-free recipe.
- Rice milk: Neutral plant milk; swap for oat, soy, or almond milk if you prefer.
- Gingerbread or pumpkin spice: Either blend works; cinnamon alone also makes a simple substitute.
- Granny Smith apples: Firm and tart, they hold up during baking and balance the sweetness.
How to make it
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
Step 1
Preheat the oven to 180° C. Grease a muffin tin with a little coconut oil.
Step 2
In a large bowl, whisk together the dry ingredients: white rice flour, oat flour, almond flour, coconut sugar, golden raisins, baking powder, and the spice mix.
Step 3
Add the applesauce, coconut oil, and rice milk. Use a hand mixer or whisk to combine until uniform. Taste and adjust sweetness if necessary.
Note: The batter will be quite thick—this is expected.
Step 4
Gently fold the diced apples into the batter so they are evenly distributed.
Step 5
Divide the batter between the prepared muffin cups and bake for about 25 minutes, or until a toothpick inserted near the center comes out clean.
Step 6
Allow the muffins to cool in the pan for at least 20 minutes. Then loosen the edges carefully and remove the muffins to finish cooling on a wire rack.
If you enjoyed this recipe, try these other favorites:
- Gluten-Free Banana Blueberry Muffins
- Sweet Potato Blueberry Muffins
- Flourless Chickpea Chocolate Muffins
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! If you post it on Instagram, please tag @alltheworldisgreen so we can see your remakes.
Gluten-Free Apple Muffins
Nensi Beram
Equipment
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Muffin baking pan
-
Electric hand mixer or whisk
-
Silicone spatula
-
Mixing bowl
Ingredients
- 100 g white rice flour
- 100 g oat flour
- 50 g fine almond flour
- 70 g coconut sugar
- 50 g golden raisins
- 1 teaspoon gingerbread or pumpkin spice mix
- 2 teaspoons baking powder
- 60 ml coconut oil
- 60 g apple sauce
- 100 ml rice milk
- 180 g Granny Smith apples cut into small cubes
Instructions
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Preheat oven to 180° C and grease the muffin tin with coconut oil.
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Combine the dry ingredients in a large bowl: white rice flour, oat flour, almond flour, coconut sugar, golden raisins, baking powder, and spices.
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Stir in applesauce, coconut oil, and rice milk until the mixture is well combined. The batter will be thick—this is normal.
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Fold the diced apples into the batter so they are evenly spread.
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Spoon the batter into the prepared muffin cups and bake for approximately 25 minutes, until a skewer comes out clean.
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Let the muffins cool in the pan for at least 20 minutes, then gently loosen the edges and remove them to cool completely.
Nutrition facts
* The nutritional information provided is an estimate and should be used as a guideline.