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This Healthy Apple Muffins Recipe is easy to make using just one bowl. Perfectly sweet and secretly full of nutrients, they make a great on-the-go breakfast or snack and are guaranteed to be a hit with picky eaters!
Made with oat flour and whole food ingredients, these apple cinnamon muffins are refined sugar-free, gluten-free, dairy-free, and nut-free, making them great for gatherings and packed lunches!
Healthy Apple Muffins with Oats and Raisins
One of my favorite parts of fall is getting to pick fresh apples! Not only are they extra sweet and perfect for eating on their own, but they’re also incredible in recipes like my easy slow cooker baked apples and apple cinnamon baked oatmeal.
However, my absolute favorite way to put them to use is in this easy apple muffins recipe! These kid-friendly muffins are easy to make and a fun baking project to do with the kids. Plus, because they are nut-free, they’re safe to send to school.
I love to keep a batch on hand for quick breakfasts or afternoon snacks and always make extrasa to freeze for later. Soft and moist, they’re studded with raisins and apple pieces for a delicious seasonal recipe that truly everyone will love!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Eggs: These act as a binder, helping the muffins hold their shape. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Unsweetened Applesauce: This reduces the amount of fat needed and helps keep the muffins soft and moist.
- Grass-Fed Butter: Feel free to substitute coconut oil if preferred.
- Maple Syrup: This provides the perfect touch of sweetness without the need for refined sugar.
- Oat Flour and Coconut Flour: This combination keeps the muffins gluten-free while allowing them to have a soft texture. We don’t recommend substituting any other flours for this recipe!
- Baking Powder: Make sure it’s fresh! Otherwise, your muffins won’t rise.
- Spices: Ground cinnamon and a pinch of salt add extra warmth and enhance the taste of the rest of the ingredients.
- Mix-Ins: Raisins and apples add extra sweet, fruity flavor and an irresistible texture!
The Best Apples for Muffins
Firmer apples are best for baking as softer apples tend to turn to mush! Since we only need a few apples for these gluten free apple muffins, I recommend using sweet varieties like Honeycrisp, Fuji, or Pink Lady apples for the best taste.
How to Make This Apple Muffins Recipe
- Prepare: Preheat your oven to 350 degrees Fahrenheit, and line a 12-cup muffin tin with silicone liners or parchment paper muffin liners.
- Whisk the wet ingredients: In a large bowl, add the eggs, applesauce, melted butter, and maple syrup. Whisk until smooth.
- Add the dry ingredients: Add the oat flour, coconut flour, baking powder, cinnamon, and salt to the bowl of wet ingredients. Gently mix with a spatula until smooth. Then, fold in the raisins and apples.
- Portion: Fill each muffin cup ¾ of the way full.
- Bake: Transfer the muffin pan to the middle rack of the oven, and bake until the muffins have risen and spring back when gently touched.
- Cool: Allow your apple cinnamon muffins to cool in the pan slightly. Then, enjoy them immediately, or transfer them to a wire rack to cool completely.
Baking Tips
- Use store-bought oat flour. This allows for the most accurate measuring. Of course, you can use homemade oat flour if you prefer. Just try to get it as fine as possible!
- Use an electronic kitchen scale to measure your flours. It can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour. A small difference can heavily impact a recipe because it is such an absorbent flour. So, we include the grams to allow for the most accurate measurements. If you don’t have a scale, lightly pack the oat flour into measuring cups. Then, use the spoon and level method to measure your coconut four.
- Avoid overmixing. Be careful to stir the ingredients just until a smooth batter forms and no lumps remain. Continuing to mix can result in dense, dry muffins.
To Peel or Not to Peel Apples
The apples are grated before being folded into the muffin batter. Grating the apples both adds moisture to the batter 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.
FAQs
We’ve tested storing leftover muffins at room temperature covered loosely and in an airtight container. Both methods work. However, we prefer to store leftover muffins loosely covered at room temperature. They will keep fresh for up to 2 days. Keep in mind that the longer they sit, the more moist and dense they will become.
Yes! Transfer cooled apple muffins to a freezer-safe container, and freeze them for up to 3 months. 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 them in a container. In an hour or two the muffins are defrosted and ready to eat. Or, thaw them in the fridge overnight.
More Delicious Muffin Recipes To Try
- Banana Oatmeal Chocolate Chip Muffin
- Healthy Baby Oat Muffins
- Chocolate Chip Zucchini Muffins
- Coffee Crumb Cake Muffins
- Morning Glory Muffins
- Cinnamon Bun Banana Muffins
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.