Check out these moist and delicious gluten free muffins made with almond flour. CG has been baking muffins up the wazzoo lately, and apple-cinnamon almond flour muffins are some of my favorites, so give them a try. Don’t be put off by terms like gluten free and grain free, just focus on delicious. Also feel free to experiment with recipe substitutions as well, like maple syrup instead of coconut sugar, or ginger instead of apples, or using banana instead of apple sauce. Muffins are great treats, and while gluten free options are generally underwhelming, this muffin recipe is a winner.
Ingredients for Gluten Free Muffins
Crumble Topping:
(this recipe makes enough for 2-3 batches of muffins)
5 Tbsp ALMOND FLOUR
3 Tbsp COCONUT SUGAR
1½ tsp CINNAMON
pinch of SALT
2 Tbsp refined COCONUT OIL
Dry Ingredients:
2 cups ALMOND FLOUR
1 heaping Tbsp CINNAMON
1 tsp BAKING SODA
¼ tsp SALT
‘Wet’ Ingredients:
3 regular EGGS
2 tsp VANILLA
4 Tbsp COCONUT SUGAR or use 1/3 cup maple syrup
113g (3-4 oz) unsweetened APPLESAUCE
2 Tbsp refined melted COCONUT OIL
1 medium APPLE, diced
(this recipe makes 6-8 muffins)
*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor
How to Make Gluten Free Muffins with Apple Cinnamon
- Prepare baking tins and have cooling rack ready.
- Preheat oven to 375.
- Combine crumble topping ingredients together. Coconut oil should be in a solid state in order to cut into the mixture like butter, then store the crumble in fridge while mixing together the rest of the batter.
- Mix the dry ingredients together and set aside.
- In a bowl, whisk eggs together. Add vanilla, coconut sugar, applesauce, and melted coconut oil, and mix well.
- Then add dry ingredients to wet, combining just until all ingredients are wet, no need to over mix. Add apples and mix gently.
- Divide batter equally between 6-8 muffin cups.
- Top each muffin batter cup with crumble topping, as much as you like.
- Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for another 10 minutes.
- Test muffins with a toothpick or knife blade. The muffins are ready if no batter sticks on the toothpick or knife. If muffins need more cooking time, return to the oven and then test every 4 minutes, because there’s no reason to get this far and then burn your muffins!
- When finished baking, cool muffins on rack for about 5 minutes, this will keep them from sticking to the muffin cup papers.
Muffin Time!
Now all you need is a hot cup of coffee or a cold glass of milk and you’ll be on your way to a perfect day! Give this gluten free muffins recipe a try and then let us know what you think. And for another dessert recipe, give this Gluten Free Chocolate Cake Recipe made from beans. wha!?
Thanks for watching our recipe videos and then trying some out. If you like what you see, click a button or two below and share this gluten free muffins recipe with friends and family. I appreciate it!
–Chef Buck