Apple Muffins (Gluten-Free, Grain-Free)

Apple Muffins (Gluten-Free, Grain-Free)

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Apple Muffins (grain-free, gluten-free)

I found this recipe for these grain-free and gluten-free "Apple Muffins" over at Texanerin Baking while looking for gluten-free recipes for my grandson and thought I would share.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Texanerin Baking


Muffin Ingredients

  • 2 cups almond flour or almond meal or almond meal
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 2 teaspoons grain-free baking powder (optional)
  • 1/2 teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 2/3 cup honey
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup plain greek yogurt
  • 1 1/2 cup peeled and diced apples

Streusel Topping Ingredients

  • 1/4 cup almond flour
  • 1 teaspoon coconut flour
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon coconut oil room temerature
  • 1 tablespoon maple syrup
  • pinch of salt
  • 1/3 cup chopped pecans or walnuts about ¼" in size


Streusel Topping Instructions

  1. First prepare your streusel topping by mixing everything together, except nuts, in small bowl and combine well.

  2. Add the nuts to the mixture and blend well; set aside.

Muffin Instructions

  1. Preheat oven 425°F.

  2. Grease tins or line with paper liners.

  3. In a medium bowl mix the dry ingredients together.

  4. In a large bowl together the wet muffin ingredients.

  5. Add the dry ingredients to the wet and stir to just combine. Do not over-mix.

  6. Fold the peeled and diced apples into the mix.

  7. Pour 1/3 cup of batter into each muffin cup (about 14).

  8. Sprinkle streusel topping on top of each.

  9. Bake at 425°F for 5 minutes and then lower temperature to 350°F and bake another 8-15 minutes. Or until a toothpick inserted in the middle of muffin comes out clean.

  10. Let muffins cool in muffin tins for 10 minutes and remove to wire rack to cool completely.

  11. Muffins are super moist and need refrigerated after 24 hours in air tight container.

Recipe Notes

8 minutes for smaller muffins larger ones need the longer time.

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