Gluten-Free Apple Muffins (with oats!)
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.
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
Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days. 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).