Gluten-free Oatmeal Apple Muffins
These gluten-free oatmeal apple muffins are soft, moist, and packed with fresh apple pieces and cinnamon flavor. The apples add moisture and natural sweetness, while the oats give these gluten-free muffins a hearty texture without making them heavy.
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Gluten-free breakfast muffins
These muffins are the perfect gluten-free fall treat! If you love baking with fresh apples, you’ll also want to try this incredible apple bread. They’re quick and easy to make with simple ingredients, making them perfect for everyday baking.
They’re super moist, packed with fresh apple flavor, and perfectly spiced with fall flavors. Made with gluten-free old-fashioned rolled oats, these muffins come together easily and are perfect for breakfast, brunch, or an afternoon cup of tea. Plus, they freeze beautifully, so you can enjoy them anytime!
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe are:
- Oats: gluten-free old-fashioned rolled oats.
- Flour: gluten-free all-purpose flour blend.
- Egg: a room-temperature egg is better.
- Oil: natural oil, like sunflower oil.
- Apples: Pink Lady apples, but you can use another firm apple that holds its shape during baking. Granny Smith, Honeycrisp, or another baking apple are good options.
- Milk: Whole milk for the best texture and richer flavor.
- Spices: ground cinnamon.
How to make gluten-free oat muffins with apples
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk together gluten-free all-purpose flour, gluten-free oats, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
In a separate bowl, beat sugar, egg, oil, milk, and vanilla extract. Stir wet ingredients into dry ingredients, and mix just until combined.
Add the peeled and cubed apples to the batter and mix with a rubber spatula.
Pour the mixture into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 20 minutes. A toothpick inserted into the center of the muffins should come out clean, with no batter streaks
Let cool before removing.
Store the muffins in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
Can I freeze apple muffins? Yes, you can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).
Good to know: baking tips
- Don’t overmix the batter; mix until combined. Overmixing can make muffins dense.
- Use room-temperature ingredients.
- Cut the apples into small, even pieces. This makes sure the pieces become tender while the muffins bake.
- Let the muffins cool before removing them from the pan. While the muffins are still warm, they can break apart.
You might wonder: FAQ
What are the best apples for apple muffins? You can use a sweeter or more tart apple, depending on your preference. This recipe uses Pink Lady apples, but Granny Smith, Honeycrisp, or another firm baking apple will work well. Choose an apple that holds its shape during baking for the best texture.
Do I need to peel the apples for muffins? Yes, it’s best to peel the apples for a softer texture and more tender muffins. You can leave the skin on if you prefer a more rustic texture.
Make it your own: variations
- Fruits: replace the apples with another fruit and change the flavor. Pears pair very well too!
- Chocolate: add chocolate chips for a chocolatey version.
- Nuts & raisins: Fold in chopped toasted walnuts, pecans, or raisins for extra texture and flavor.
- Topping: Add a streusel crumb topping before baking, or finish the cooled muffins with cream cheese frosting.
For more gluten-free apple recipes
If you love baking with apples, don’t miss these gluten-free recipes:
Gluten-Free Apple Muffins (with oats!)
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- 1 cup gluten-free old-fashioned rolled oats
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¾ cup granulated sugar
- 1 egg, room temperature
- ½ cup natural oil
- ½ cup whole milk
- ½ teaspoon vanilla extract
- 1 and ½ cups apples, peeled and cubed
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk together gluten-free all-purpose flour, gluten-free oats, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- In a separate bowl, beat sugar, egg, oil, milk, and vanilla extract. Stir the wet ingredients into the dry ingredients and mix just until combined.
- Add the peeled and cubed apples to the batter and mix with a rubber spatula. Don't overmix.
- Pour the mixture into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 20 minutes. A toothpick inserted into the center of the muffin should come out clean, with no batter streaks.
- Let cool before removing.
Notes
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