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Gluten-Free Spiced Apple Muffins (Almond & Oat Flour) Recipe

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4.3 from 9 reviews

These Gluten-Free Spiced Apple Muffins are a deliciously moist and flavorful treat made with almond and oat flours, perfect for those avoiding gluten. Packed with tender diced tart apples, warm spices like cinnamon and nutmeg, and a hint of sweetness, these muffins offer a wholesome breakfast or snack option. The recipe uses sour cream for added moisture and a tender crumb, and a cinnamon sugar topping gives an extra touch of sweetness and crunch.

Ingredients

Apples

  • 2 large tart baking apples (such as Granny Smith or Braeburn), peeled and diced into ¼-inch pieces (2 ½ cups / 300 g prepared)
  • 2 tablespoons fresh lemon juice

Batter

  • ½ cup (100 g) light brown sugar
  • 3 large eggs
  • ½ cup (110 g) neutral oil (e.g., Suncoco, sunflower, or grapeseed oil)
  • ¾ cup (170 g) sour cream (or crème fraiche or full-fat Greek yogurt), stirred smooth
  • 1 cup (100 g) gluten-free oat flour (or ¾ cup / 100 g sorghum flour)
  • ¾ cup (84 g) blanched almond flour
  • ¾ cup (115 g) sweet rice flour
  • 3 tablespoons (23 g) tapioca flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon fine sea salt (pink salt)
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg

Topping

  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon

Instructions

  1. Prepare the Apples: Use a T-shaped peeler to remove the apple peel. Cut the flesh off the core and dice into ¼-inch cubes, yielding 2 ½ cups (300 g) of prepared apples. Toss the diced apples with 2 tablespoons fresh lemon juice in a medium bowl and set aside.
  2. Mix the Wet Ingredients: In a large bowl, whisk together ½ cup light brown sugar and 3 large eggs until combined. Whisk in ½ cup neutral oil, followed by ¾ cup sour cream, mixing until smooth.
  3. Sift and Combine the Dry Ingredients: Using a medium mesh strainer set over the wet mixture bowl, combine oat flour, almond flour, sweet rice flour, tapioca flour, baking powder, baking soda, sea salt, cinnamon, and freshly grated nutmeg. Press the flour mixture through the strainer with the back of a spoon, adding back any bits that don’t pass through.
  4. Combine Batter: Stir the sifted dry ingredients into the wet ingredients until almost combined, then fold in the diced apples evenly.
  5. Prepare Muffin Tins: Line 12 standard muffin tins with paper liners. Divide the batter evenly among the tins, filling nearly to the top.
  6. Chill Batter: Refrigerate the filled muffin tins for about 20 minutes while preheating the oven to 375ºF (190ºC). This chilling helps the muffins dome nicely while baking.
  7. Add Topping: Stir together 1 tablespoon granulated sugar and ¼ teaspoon ground cinnamon in a small bowl. Sprinkle this cinnamon sugar mixture evenly over the tops of each muffin.
  8. Bake: Place the muffin tins in the upper third of the preheated oven. Bake for 20-30 minutes, until the muffin tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool: Remove muffins from the oven and let cool on a wire rack for a few minutes. Enjoy warm or at room temperature.
  10. Storage: Store muffins in a covered container at room temperature for up to 2 days. Refrigerate any extras for up to 3 days, warming gently before serving. These muffins also freeze well for longer storage.

Notes

  • The use of neutral oil such as grapeseed or sunflower oil keeps the muffin flavor light.
  • Refrigerating the batter before baking encourages a nicely domed muffin top.
  • Freshly grated nutmeg adds depth; pre-ground can be used but is less vibrant.
  • These muffins freeze well; thaw at room temperature and warm before serving.
  • For a dairy-free option, substitute sour cream with a non-dairy yogurt alternative.
  • Be sure to use gluten-free oat flour to maintain the gluten-free status.

Find it online: https://recipefeastful.com/gluten-free-spiced-apple-muffins-almond-and-oat-flour-recipe/