Gluten-Free Apple Muffins are soft, moist, and packed with apples, oats, almond butter, and crunchy pecans—no flour needed and just the right amount of sweetness.
author’s note
The Muffins My Kids Actually Wake Up For!
Getting kids up, ready, and out the door for school or sports can feel like a full workout—but the biggest game-changer for me has been having grab-and-go breakfasts prepped ahead of time.
If your kids are anything like mine, they get hangry fast, and these gluten-free apple muffins save us every time. The kids love them, I love them, and they couldn’t be easier to make.
They’re packed with feel-good ingredients that keep everyone going all morning long, and I love knowing they’re starting the day with something wholesome. I’ve even tripled the batch and frozen extras—they defrost beautifully!
Quick Tip
If you enjoy gluten-free recipes, be sure to try my other gluten-free muffin recipe — these Chocolate and Peanut Butter Muffins are one of the most popular recipes on this website!
How To Make Oat Flour
If you have quick oats or old-fashioned oats, you can have oat flour for your gluten free apple muffins in minutes!
- Add the oats to a food processor or blender.
- Grind until it looks like flour.
- Stir to make sure everything is all blended and there aren’t any whole oats left.
- Measure the oat flour after grinding, not before, before you use it in the muffins.
How To Make Gluten Free Apple Muffins
- Combine wet ingredients: applesauce, honey, almond butter, vanilla extract, and brown sugar
- Mix in the egg.
- Add dry ingredients right on top of wet: baking soda, baking powder, salt, and oat flour (blended up oats). Stir.
- Add in the oats and mix to combine.
- Dice an apple and toss it with lemon juice. Add that diced apple, chopped pecans, and cinnamon into the mix.
- Mix until combined and then fill eight muffin cavities 3/4 full.
- Bake the muffins until lightly browned at the edges.
Let’s Talk Almond Butter
- Use a good-quality almond butter you enjoy eating plain—it makes a big difference.
- I recommend slow-roasted, lightly salted almond butter.
- If yours isn’t salted or sweetened, you may need to add a bit more sugar and salt. If it’s separated, stir it well before using in these gluten free apple muffins.
Tips For Gluten Free Apple Muffins
- Check that all ingredients are labeled gluten-free—they might be made in the same place as gluten.
- Let the muffins sit and cool fully before eating—they can fall apart when hot.
- Grease the muffin pan well (don’t use liners—they stick!). A good muffin pan really helps them come out clean.
Storage
- Store leftover gluten free apple muffins in an airtight container at room temp for up to 3 days or in the fridge for up to a week.
- To freeze, place fully cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temp or microwave for 15–30 seconds to warm.
More Muffin Recipes:
Desserts
Applesauce Muffins
Desserts
Chocolate Banana Muffins
Breakfast
Banana Crumb Muffins
Breakfast
Gluten Free Zucchini Muffins
Gluten-Free Apple Muffins
Gluten-Free Apple Muffins are packed with wholesome goodness—almond butter, apples, oats, and pecans. Flourless, lightly sweetened, and loaded with flavor and texture!Make sure to check all ingredient labels to verify all the products were prepared in a gluten-free facility, if gluten intolerance is a concern.
Equipment
Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup roasted and salted almond butter see note 1
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar lightly packed, see note 2
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup + 1 tablespoon oat flour old-fashioned oats that have been blended—see note 3
- 1/3 cup old-fashioned oats
- 1/2 cup chopped tart apple I use Granny Smith
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 4 tablespoons finely chopped pecans divided
Instructions
- Preheat oven to 350°F. Spray 8 cavities of a light-colored muffin pan with cooking spray and fill the other empty cavities halfway with water (ensures even baking). Do not use muffin liners—these muffins stick to the paper.
- In a large bowl, using a hand mixer, beat the applesauce, almond butter (see note 1), honey, vanilla extract, and brown sugar (see note 2) in a large bowl. Beat in the egg until mixed in. Add salt, baking soda, baking powder, and oat flour (see note 3). Mix. Stir in the old-fashioned oats and mix to combine.
- Peel the apple and chop into small pieces. In another small bowl, toss the chopped apple with the lemon juice. Add the apple pieces (and any accumulated liquid) to the muffin batter along with 2 tablespoons of chopped pecans and the ground cinnamon. Gently stir to combine.
- Fill the 8 muffin cavities 3/4 full. All the batter should be used among the 8 cavities. Evenly sprinkle the last 2 tablespoons of pecans on the tops of the muffins. Bake at 350°F for 16–18 minutes or until lightly browned around the edges. Watch carefully; overbaking will make these muffins dry and less flavorful.
- Let the muffins stand in the muffin pan for 5–10 minutes before gently coaxing them out with a spoon onto a cooling rack (while hot, these muffins have a tendency to crumble). Allow muffins to finish cooling on the cooling rack. Muffins are best enjoyed within 2–3 days.
Video
Recipe Notes
Note 1: Use high-quality almond butter, ideally slow-roasted and sea-salted. Adjust sugar and salt if your almond butter is unsalted, and stir well if the almond butter has separated.
Note 2: If you want your muffins sweeter, increase brown sugar by 1–2 tablespoons. If you prefer sweeter treats, you’ll likely want to increase it by 2 tablespoons.
Note 3: Make sure to measure the oat flour after it’s been turned to flour and not in the original whole oat form.
To make oat flour:
- Place the oats (old-fashioned or quick oats) in a food processor or small blender.
- Pulse the oats until they are ground into a powder-like consistency that resembles flour.
Nutrition
Serving: 1serving | Calories: 158kcal | Carbohydrates: 13g | Protein: 1.8g | Fat: 11.1g | Cholesterol: 47.8mg | Sodium: 11.1mg | Fiber: 0.9g | Sugar: 7.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
These look super yummy! Definitely need to try this. It might be a good idea to specify gluten-free oats in the recipe, because celiacs can usually only tolerate the certified gluten free oats.
Thanks for that tip! 🙂
Ooooo I can’t wait to try these! I think I may try to substitute almond extract for vanilla extract! Thanks for the inspiration!
You’re welcome! 🙂 Enjoy!!
These really are so decadent! Healthy too! Have made many times with no recipe changes and the whole family loves them. They actually remind me of pecan pie!
So thrilled they’ve been a hit with the family 🙂 And yes they really do!!
Thanks for sharing this recipe. I LOVE these muffins! I was wondering if you have ever doubled the recipe. If so, how did they turn out?
So happy to hear you’ve been enjoying them! 🙂 I actually have never doubled them, sorry 🙁 I don’t see why it wouldn’t work though!
Okay thanks! I’ll try it. ?
I just found your blog and I am super happy to find so many gluten free muffin recipes! And they look like they come out well, too! I’ll for sure be trying one tomorrow — most likely the pumpkin chocolate chip. I still have a few cans of organic pumpkin in my cupboard. Thanks!
I hope you love those muffins! They are one of my most popular recipes 🙂 xox
I just pulled these out of the oven and they are super tasty! A bit like a bran muffin. I made the in a mini muffin tin since they are for my newly grain-free (except oats) 2 year old. I didn’t have any brown sugar so I used 2 T Organic Cane Sugar + 1/2 t. molasses. I’m sure brown sugar would have made them a bit sweeter, but I like that they have a more hearty muffin taste rather than tasting like a cupcake without frosting. There aren’t any flavors that are overly evident. I would maybe add a little bit more apples than I did. As is, I would definitely make these again! Thanks for the recipe!
Thanks so much for your comment and feedback Annie! 🙂 I appreciate it! Glad you enjoyed this and I love hearing your substitutions for the brown sugar!
These sound wonderful and I plan on making them today! Do you have the nutritional breakdown of 1 muffin? I have been on a very successful weight loss journey and want to plug into my fitness app.
I WAS LOOKING FOR A HIGH FIBER MUFFIN, I HOPE THIS IS . I MADE THEM AND THEY WERE GOOD. I COULD’NT FIND NUTRITIONAL VALUE.COULD YOU INCLUDE IT THANKS
I have been hunting a fall breakfast dessert recipe for a party Wednesday. These look perfect for it! Thank you for sharing.
Thanks so much for the comment!! I hope these are a hit! 🙂
Do you use raw or roasted almond butter? There is a big difference in flavour to me and these look so delicious I don’t want to muck them up! Thanks!
I used Jif Almond Butter Creamy made with roasted almonds. Hope that helps!!