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These Healthy Apple Muffins are made with oat flour and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!
Healthy Apple Muffins with Oats and Raisins
These Healthy Apple Muffins are made with oat flour and coconut flour and are stuffed with shredded apples, cinnamon and raisins. They are the perfect fall breakfast that is happens to be nut-free, gluten-free and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids) and because they are nut-free they are safe to send to school. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. They are also a healthy midday snack that truly everyone will love!
Ingredients for Apple Oat Muffins
Scroll down for the full recipe!
- Oat Flour
- Coconut Flour
- Unsweetened Apple Sauce
- Maple Syrup
- Butter or Coconut Oil
- Apples
- Raisins
- Cinnamon
- Baking Powder
- Eggs
What kind of oat flour is best to use?
As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.
How do you measure oat flour
If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.
To Peel or Not to Peel the Apple
To Peel or Not to Peel the AppleThe apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.
How to store Healthy Apple Oatmeal Muffins
We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.
So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.
If you like this healthy apple recipe, check out these others:
- Easy Slow Cooker Baked Apples
- Apple Cinnamon Baked Oatmeal
- Apple Sage Turkey Meatballs
- Gluten Free Apple Pie
- Apple, Sweet Potato and Kale Quinoa Salad
- Gluten-Free Spiced Apple Bread
If you like this muffin recipe, check out these others:
- Banana Oatmeal Chocolate Chip Muffin
- Healthy Baby Oat Muffins
- Chocolate Chip Zucchini Muffins
- Coffee Crumb Cake Muffins
- Morning Glory Muffins
Watch the Video:
Gluten Free Apple Muffins
Ingredients
- 2 large eggs
- 1/2 cup unsweetened apple sauce
- ½ cup grass-fed butter or coconut oil melted and slightly cooled
- ½ cup maple syrup
- 1-1/2 cups 180g oat flour
- 2 tablespoon 14g coconut flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
- ½ cup raisins
- 2 medium apples grated (about 1-1/2 cups lightly packed grated apple)
Instructions
- Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
- In a large bowl add eggs, apple sauce, melted butter and maple syrup and whisk together.2 large eggs, 1/2 cup unsweetened apple sauce, ½ cup grass-fed butter or coconut oil, ½ cup maple syrup
- Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.1-1/2 cups 180g oat flour, 2 tablespoon 14g coconut flour, 2 teaspoon baking powder, ½ teaspoon cinnamon, 1/4 teaspoon salt
- Fold in raisins and apples.½ cup raisins, 2 medium apples
- Fill each muffin cup ¾ full.
- Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.
Notes
- Store leftover apple muffins in an airtight container at room temperature for up to 2 days.
- Freeze the cooled muffins for up to 3 months.
- Thaw at room temperature for several hours or in the fridge overnight.
Wow! These are fabulous! Incredibly moist and full of flavor. These are going to be regular breakfast staples at our house.
Can I use flax egg instead of eggs
What’s the benefit of the coconut flour? I don’t have any, would it be an issue do to use extra oat flour?
I always have a batch in the freezer. They are so good.
These were incredible!!!! I realized i didn’t have oat flour at home so had to use Almond Flour last minute and they were fantastic!
So happy you loved!
Looks great!
Can you replace the maple syrup with honey or silan? And if yes, replace one for one?
Also can I use GF flour in place of the coconut flour? I don’t have coconut flour in hand now.
Thanks!
You can replace it with honey, but it might impart a honey flavor on the final muffin!
Delicious! I didn’t have enough maple syrup on hand and used about 1/3 cup instead of a half, added some large apple slices and almond slices to the top instead of raisins. SO GOOD, will absolutely be making these again!
Woooooow, these muffins are INSANE! They don’t have that typical gluten-free texture so many GF baked goods have (which I don’t mind, it’s just kind of obvious sometimes, if that makes sense.) They of course smelled glorious while cooking. I actually got 18 muffins out of the recipe (zero complaints here about that). We didn’t use raisins as we had none and aren’t big raisin people. I have a bunch in the freezer and plan to make more with our recent apple-picking haul. Delicious!! Go make them now! 🙂
These are delicious! Moist and flavorful. I omitted the raisins and added in some chopped nuts. I’ve already baked them two weekends in a row!
Can I just use gluten free flour like Bob’s or Jules blends instead of the oat flour if that is what I have on hand? Would I need to alter anything?
We haven’t tried, as this recipe is developed specifically for oat flour and coconut flour. If you try, let us know how it goes!
Make these today! They are delicious and the perfect fall breakfast. I was sad when the last one was gone., and I’ll probably be making another batch ASAP.
I made these yesterday and they’re already gone! This recipe was super easy and quick in just one bowl with ingredients I already had. I shared them at work and they got a.10 out of 10 rating from everyone! Will be making these a lot!!
SO HAPPY!
These are so good! We used homemade oat flour and they still turned out great! Not overly sweet, but definitely sweet enough. Another plus – my 2 year old son loves them! You could get away with using less Apple, but regardless they turned out really good!
So happy they were a hit!
i would like to try it someday, if i have a time.