This easy recipe for gluten free apple spice muffins is the perfect healthy breakfast! These muffins are dairy free and super moist. Cinnamon adds spice that helps make these the best gluten free muffins you will ever make.
These muffins are crumbly and moist. I love how light and airy they are. They are perfect with a cup of tea or coffee for breakfast. I like to make a batch of muffins and have breakfast for the entire week.
If you are looking for more gluten free muffin recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Banana Oat Muffins, my Gluten Free Cranberry Orange Muffins or my Gluten Free Chocolate Chip Banana Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
Preheat your oven to 375 degrees.
Line a twelve muffin tin with liners. Set aside.
In a mixing bowl whisk together the sorghum flour, brown rice flour, potato starch, baking powder, xanthan gum, baking soda, seas salt, ground cinnamon and ground nutmeg. Set aside.
In the bowl of your stand mixer blend together the brown sugar, eggs, melted coconut oil, avocado oil and vanilla until fluffy. This will take 2-3 minutes.
Add the dry ingredients to the wet ingredients and blend together.
Add the apple chunks and fold into the batter with a spatula.
Divide the batter between the twelve lined muffin tin cups.
Bake at 375 degrees for 20-22 minutes. The muffins will be golden brown and spring back slightly to the touch when they are done.
Let the muffins cool completely before storing in an airtight container.
Supplies
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Gluten Free Apple Spice Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free apple spice muffins is the perfect healthy breakfast! These muffins are dairy free and super moist. Cinnamon helps make these the best gluten free muffins you will ever make.
Ingredients
1 cup Sorghum Flour
½ cup Brown Rice Flour
½ cup Potato Starch
1 ½ tsp. Baking Powder
1 tsp. Xanthan Gum
½ tsp. Baking Soda
½ tsp. Sea Salt
2 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
¾ cup Brown Sugar
2 large Eggs
¼ cup Coconut Oil, melted
¼ cup Avocado Oil
2 tsp. Vanilla Extract
1 cup Apple, peeled and diced
Instructions
Preheat your oven to 375 degrees.
Line a twelve muffin tin with liners. Set aside.
In a mixing bowl whisk together the sorghum flour, brown rice flour, potato starch, baking powder, xanthan gum, baking soda, seas salt, ground cinnamon and ground nutmeg. Set aside.
In the bowl of your stand mixer blend together the brown sugar, eggs, melted coconut oil, avocado oil and vanilla until fluffy. This will take 2-3 minutes.
Add the dry ingredients to the wet ingredients and blend together.
Add the apple chunks and fold into the batter with a spatula.
Divide the batter between the twelve lined muffin tin cups.
Bake at 375 degrees for 20-22 minutes. The muffins will be golden brown and spring back slightly to the touch when they are done.
Let the muffins cool completely before storing in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Gluten Free
Frequently Asked Questions
Yes! I love to freeze these muffins in a freezer safe container to have them for later. You can make two batches and freeze one or freeze half of these.
It makes life so much easier when I don't have time to bake to have muffins in the freezer for breakfast or snacks. I like to freeze them individually so I can pull out one at a time. This works great for when I need something to put in lunches also.
Top Tip
These muffins freeze well too. I will put them individually into freezer bags so I can quickly get them out later for breakfast or a snack. I love having muffins in the freezer for the weeks when I don't feel like baking.
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