Apple Muffins (Gluten, Dairy, and Refined Sugar Free)
These spiced apple muffins are incredibly moist and flavourful, you'll never guess they are gluten, dairy, and refined sugar free!
Servings: 12 muffins
Ingredients
- 1 cup almond flour (make your own by pulsing sliced blanched almonds in a food processor until finely milled)
- 1 cup oat flour (make your own by pulsing large or quick oats in a food processor until finely milled) certified gluten free if necessary, or sub with more almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3 large eggs
- 2/3 cup honey
- 1 1/2 tsp vanilla extract
- 1/2 cup full fat coconut milk (from a can), or plain dairy free yogurt sub plain greek yogurt if not dairy free
- 1 1/2 cups peeled and diced apples
- 1/2 cup walnuts or pecans, chopped optional
*Optional cinnamon sugar topping:
- 2 tbsp coarse turbinado sugar, coconut sugar, or sugar of choice
- 2 tbsp ground cinnamon
Instructions
- Preheat oven to 425F. Line a muffin pan with muffin liners.
- Whisk the dry ingredients (almond flour through to nutmeg) together in a medium sized bowl until no clumps remain.
- In a large bowl, combine the wet ingredients (eggs through coconut milk). Stir in the apples. If using apples previously frozen, be sure to add thawed apples to a colander to drain any excess water before adding.
- Add the dry mix to the wet and stir until just combined. Do not over mix. Fold in the walnuts/pecans if using.
- Divide batter between the muffins cups. *Optional - combine the cinnamon and sugar and sprinkle the tops of the muffins generously before baking. I usually don't bother with this step if the muffins are just for everyday, but if I'm making them for company or a special occasion, the topping makes them extra special!
- Bake at 425 for 5 minutes, then reduce heat to 350F and bake for 15-18 minutes, or until a toothpick inserted to the middle of a muffin comes out clean. If making a double batch, be sure to rotate pans halfway through so that they cook evenly.
- Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely. These muffins keep best stored in an airtight container in the fridge after the first day. They also freeze well!
Notes
This recipe works well with zucchini also! You can substitute 2 cups grated zucchini for the apples. I don't bother pressing or draining the zucchini unless it's been previously frozen and is quite wet. When I make these with zucchini, I like to substitute chocolate chips for the nuts. So good!