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Gluten Free Apple Cinnamon Muffins

Sandi Gaertner
Light and fluffy gluten free apple cinnamon muffins. There is also a dairy-free option for this muffin recipe.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 14
Calories 175 kcal

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Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • 1 teaspoon baking powder aluminum-free
  • ½ teaspoon baking soda
  • teaspoon sea salt
  • cup butter or coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ cup thinly sliced apples
  • 1 cup non-dairy milk

Instructions
 

  • Preheat the oven to 350º F. Set the oven rack to the middle position. Note if you want dome tops, see the Notes below for specific directions.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mix well. Add the apple slices.
  • Pour the wet ingredients into the dry ingredients and mix. (See Notes below)
  • Place liners into the muffin tin and fill each cup about 3/4 full of muffin batter.
  • Bake the gluten-free apple muffins for 25 minutes until done. Check at the 20 minute mark by inserting a toothpick into the top of a muffin. If the toothpick comes out clean, the muffins are ready.
  • Remove from the oven and cool on a cooling rack.

Video

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and my DIY Gluten Free Flour Blend (gum-free) in this recipe. That doesn't mean others will not work; I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to be baked longer.
  4. The secret to light and fluffy muffins is to barely mix the batter. If you overmix the batter, your muffins will be denser.
  5. If you want your muffins to have a domed style top, bake at 425º F for the first 5-8 minutes, then reduce the temperature to 350º.
  6. These muffins will keep up to 4 days in an airtight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1muffinCalories: 175kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 115mgPotassium: 68mgFiber: 2gSugar: 16gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.