I don’t know about you, but the second the weather starts to cool down, I’m in full-on baking mode. There’s just something about the smell of cinnamon and apples filling the kitchen that makes everything feel warm and homey.
These muffins?
They’re my go-to when I want something easy, comforting, and just sweet enough to feel like a treat—but still wholesome enough to eat for breakfast without guilt.
I started making these when my friend went gluten-free and swore she’d never have a good muffin again. Challenge accepted.
After a few trial-and-error batches (some of which were more like apple-flavored bricks), I finally nailed the perfect recipe: soft, moist, and packed with fresh apples and just the right amount of cinnamon spice.
Now, they’re a staple in my kitchen. Whether you’re gluten-free or just love a good homemade muffin, these won’t disappoint.
Tips for the Best Muffins
- Use fresh, crisp apples – Softer apples get mushy when baked. Honeycrisp and Granny Smith hold up well.
- Don’t overmix the batter – Overmixing = tough muffins. Stir just until combined.
- For extra moisture – Add an extra tablespoon of applesauce if you like super soft muffins.
- Make them dairy-free – Use coconut oil instead of butter and almond milk instead of dairy milk.
- Want a little crunch? – Toss in ½ cup of chopped walnuts or pecans.
Variations & Substitutions
- No Almond Flour? Swap it with oat flour or more gluten-free all-purpose flour.
- No Coconut Sugar? Brown sugar or regular cane sugar works fine.
- Egg-Free? Use flax eggs (2 tablespoons ground flax + 6 tablespoons water).
- Like a little spice? Add a pinch of ground cloves or allspice for an extra fall flavor.
Serving Suggestions
These muffins are amazing warm with a smear of butter or almond butter. Pair with a cup of coffee or tea for the perfect cozy breakfast or snack. They also freeze well—just pop one in the microwave for 20 seconds, and it’s like it came fresh from the oven!
Gluten-Free Apple Cinnamon Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Soft, moist, and packed with fresh apples and warm cinnamon, these gluten-free muffins are the perfect cozy treat.
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1:1)
- ½ cup almond flour (adds moisture and a little nutty flavor)
- ¾ cup coconut sugar (or light brown sugar)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs (room temperature)
- ½ cup unsweetened applesauce (keeps the muffins moist)
- ¼ cup melted coconut oil (or unsalted butter)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups finely diced fresh apples (I like Honeycrisp or Granny Smith)
- ¼ cup unsweetened almond milk (or any milk of choice)
Topping (Optional but Highly Recommended):
- 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the Oven – Set it to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with coconut oil.
- Mix Dry Ingredients – In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure everything is evenly distributed.
- Whisk Wet Ingredients – In another bowl, beat the eggs, then mix in applesauce, melted coconut oil, maple syrup, and vanilla extract. Stir until smooth.
- Combine Wet & Dry – Gradually add the wet mixture to the dry ingredients, stirring gently. Slowly mix in almond milk to loosen the batter. Do NOT overmix—just stir until no dry streaks remain.
- Fold in Apples – Gently stir in the diced apples. The batter will be thick, but that’s what makes the muffins soft and moist.
- Fill the Muffin Cups – Scoop the batter into the prepared muffin tin, filling each about ¾ full.
- Cinnamon Sugar Topping – If using, mix coconut sugar and cinnamon, then sprinkle a little on top of each muffin.
- Bake – Place in the oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy – Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
Notes
Best enjoyed warm. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~190
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
