Gluten Free Apple Muffins

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

  • 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

The 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:

If you like this muffin recipe, check out these others:

Healthy Apple Muffins with Oats

Prep Time 10:00 Cook Time 00:18 Total Time 10:18 Yields 12

Ingredients

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl add eggs, apple sauce, melted butter and maple syrup and whisk together. 
  3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
  4. Fold in raisins and apples.
  5. Fill each muffin cup ¾ full.
  6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
  3. If your oat flour or coconut flour is very clumpy sift them.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Healthy Carrot Muffins (Gluten-Free and Nut-Free)

These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

gluten free carrot cake muffins

How healthy is oat flour?

Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

What kind of oat flour should I use for these gluten-free carrot muffins?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. 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 can impact a recipe because it’s such 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.

Healthy carrot muffins

How to store Healthy Carrot Oatmeal Muffins

We’ve tested storing these at room temperature covered (but not air tight), 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 muffin recipe, check out these others:

Healthy Carrot Muffins

Prep Time 00:10 Cook Time 00:18 Inactive Time 00:00 Total Time 00:28 Yields 12 muffins

Ingredients

  • 2 eggs
  • 1/2 cup apple sauce
  • 2 tablespoons milk of choice 
  • ½ cup butter, melted and slightly cooled
  • ¾ cup coconut sugar
  • 1-1/2 cups (180g) oat flour
  • 2 tablespoon (15g) coconut flour
  • 2 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/4 teaspoon salt
  • ½ cup raisins
  • 1-1/2 cups shredded carrots (about 2 medium to large carrots)

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
  3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
  4. Fold in raisins and carrots.
  5. Fill each muffin cup ¾ full.
  6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
  3. If you oat flour or coconut flour is very clumpy sift them after measuring.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.

Oat flour banana muffinsBanana Oatmeal Chocolate Chip Muffin

You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.

Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.

But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!

Oat flour muffins

What kind of oat flour should I use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. 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

This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. 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 can impact a recipe because it’s such 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.

Best banana oatmeal chocolate chip muffins

How do you store oat flour muffins?

We’ve tested storing these at room temperature covered (but not air tight), 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. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.

banana chocolate chip baked oatmeal muffins

If you like this muffin recipe, check out these others:

Watch the video here:


Banana Oatmeal Chocolate Chip Muffins

Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

Ingredients

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
  3. Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
  4. Divide batter between muffin liners, almost to the top.
  5. Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
  6. Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Gluten-Free and Nut-Free Rolls

If you love my popular paleo sandwich bread recipe, but are looking a gluten free nut free bread recipe, it’s finally here! The BEST Nut-Free Bread! It’s fluffy and perfect for a sandwich, french toast, or anything you’d love a slice of bread for!

The BEST Nut-Free Paleo Bread

Gluten and Nut Free Rolls

I am so excited we finally perfected a nut-free version of my classic sandwich roll recipe that is loved by so many of you. Whether you are allergic to almonds, or want to send a nut-free bread in a school lunch box, you will absolutely love this nut-free alternative made with nut-free flours! The texture is just right. It will be your new favorite bread recipe.

gluten free nut free bread

This gluten-free sandwich bread is just like a classic roll! This nut-free version uses oats so if you avoid oats/oat flour, make my classic paleo bread here.

Watch the video here:

I love making sandwiches with my:

gluten free rolls as a sandwich

Use this nut-free gluten-free bread recipe in:

  • Sandwiches
  • French Toast Sticks
  • Homemade Croutons (recipe in my cookbook)
  • Toasted for Bruschetta (recipe in my cookbook)

Italian sub on a roll stacked up

The BEST Nut-Free Bread (Gluten-Free)

Prep Time 00:07 Cook Time 00:15 Total Time 00:22 Yields 4

Ingredients

Directions

  1. Preheat oven to 350°F.
  2. In a bowl combine oat flour, tapioca, baking powder, and dash of sea salt.
  3. Add in eggs and apple sauce and mix to combine.
  4. Grease round molds or large mason jar lids and place on a greased baking sheet.
  5. Pour batter into molds until it just barely reaches the top.
  6. Bake for about 15 minutes, or until a toothpick comes out clean (see note).
  7. Let cool slightly, slice in half, and serve.
  8. Store in the refrigerator.

Recipe Notes

  1. We tested this with homemade oat flour and store-bought oat flour, which is much finer, and preferred the texture with the store-bought version. We don't recommend making this with homemade oat flour.
  2. Baking time might vary slightly based on how thin or thick you make your rolls.
  3. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls.
  4. If you want my classic bread made with almond flour, go here.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!