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Gluten Free Apple Muffins

Gluten-Free Apple Muffins are made with wholesome  ingredients like almond butter, apples, applesauce, pecans, and oats. These muffins are flourless and low in added sugars. They're also moist, flavorful, and loaded with 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.
Course Breakfast
Cuisine American
Keyword Gluten Free Apple Muffins
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 8 muffins
Calories 158kcal
Cost $3.98


  • 1/2 cup (115g) unsweetened applesauce
  • 1/2 cup (120g) 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 fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup + 1 tablespoon (41g) oat flour (old fashioned oats that have been blended -- See Note 3)
  • 1/3 cup (34g) old-fashioned oats
  • 1/2 cup (61g) chopped tart apple (I use Granny Smith)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons finely chopped pecans, divided


  • PREP: Preheat the oven to 350 degrees F. Spray 8 cavities of a light-colored muffin tin with nonstick 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.
  • MUFFIN BATTER: 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 the salt, baking soda, baking powder, and oat flour (See Note 3). Mix. Stir in the old-fashioned oats and mix to combine.
  • APPLE: Peel the apple and chop into small pieces. In a separate 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.
  • BAKE: Fill the 8 muffin cavities 3/4 full. All of the batter should be used among the 8 cavities. Evenly sprinkle the last two tablespoons of pecans on the tops of the muffins. Bake at 350 degrees for 16-18 minutes or until lightly browned around the edges. Watch carefully; over- baking will make these muffins less moist and less flavorful.
  • ENJOY: Let the muffins stand in the muffin tin 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. Store in an airtight container at room temperature. Muffins can be frozen for up to 2 months, individually and tightly wrapped in plastic wrap. Thaw at room temperature.



Note 1: Make sure to use a good, flavorful almond butter. I recommend using an almond butter that is slow roasted and salted with sea salt. The recipe assumes this type of almond butter is being used, so if it isn't, you'll likely want to add a bit more sugar and salt to the recipe. If the almond butter has separated in the jar, make sure to stir well before adding to these muffins.
Note 2: If you want your muffins sweeter, increase brown sugar by 1-2 tablespoons. If you aren't used to healthier treats, you'll likely want to increase it by 2 tablespoons. 
Note 3: Make sure to measure the oat flour measurement for these muffins after it’s been turned to flour and not in the original whole oat form.
 To make oat flour:
  1. Place the oats (old-fashioned or quick oats) in a food processor or small blender jar.
  2. Pulse the oats until they are ground into a powder-like consistency that resembles flour.


Serving: 9servings | Calories: 158kcal | Carbohydrates: 13g | Protein: 1.8g | Fat: 11.1g | Cholesterol: 47.8mg | Sodium: 11.1mg | Fiber: 0.9g | Sugar: 7.9g