Healthy Apple Muffins

Course: Breakfast

Cuisine: American

Keyword: healthy apple muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 137kcal

Author: Megan Gilmore

Healthy Apple Muffins are a delicious way to use up any apples you have on hand. They make an easy gluten-free breakfast or snack on-the-go!

Print Recipe Add to Collection

US Customary - Metric

Ingredients

1 ¼ cups oat flour (certified gluten-free, if needed)
¾ cup coconut sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
3 large eggs
2 tablespoons olive oil
¾ cup applesauce
1 teaspoon vanilla extract
1 cup diced apple
⅓ cup chopped walnuts or pecans (optional topping)

Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, combine the oat flour, coconut sugar, cinnamon, baking powder, and salt. Whisk well to help break up any clumps.
Add in the eggs, olive oil, applesauce, and vanilla extract. Whisk well until the batter is smooth, then fold in the chopped apple.
Use a ¼ cup measure to scoop the batter into the prepared muffin cups. Top with chopped walnuts or pecans, if you like, then bake at 350ºF until the muffins rise, about 25 to 30 minutes.
Let the muffins cool in the pan for at least 30 minutes, then they are ready to serve. Leftover muffins can be stored in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 3 months.

Notes

Nutrition information is for 1 of 12 muffins, without the optional topping. This information is automatically calculated, and is just an estimate, not a guarantee.

This recipe calls for olive oil because it keeps the muffins softer in texture, compared to using coconut oil or butter (which turn solid at room temp.) You can use another mild-flavored vegetable oil instead, if you prefer.

If you would rather use maple syrup instead of coconut sugar, you can use a 1/2 cup of maple syrup, and reduce the applesauce by a 1/4 cup, so the muffins don't get too moist.

I have not tested this recipe with an egg-free substitute yet, so I can't tell you how that will work. I tend to prefer store-bought substitutes with gluten-free flours, like Bob's Red Mill powdered egg substitute, rather than using flax eggs, which can result in a gummy or under-baked middle.

Nutrition