Looking for a yummy and healthy snack or make ahead breakfast? These Gluten-Free Apple Cinnamon and Almond Muffins are dairy-free, gluten-free (they use a small amount of oat flour and old-fashioned oats instead of processed flour), and oil-free. But I promise you this: they are totally delicious.
I made THE yummiest healthy gluten-free apple cinnamon and almond muffins this past weekend; so good in fact, that although I had every intention of sharing a different savory fall recipe this week, the muffins won out. These muffins are dairy-free (no butter or milk), gluten-free (they use a small amount of oat flour and old-fashioned oats instead of processed flour), and oil-free. But I promise you this: they are by no means flavor-free.
Even my husband, who is generally wary of anything dubbed “healthy,” and especially anything filled with fruit (ha, opposites attract), loved these muffins. Best of all though – my baby girl (who has a milk protein allergy) is in love with these muffins and keeps walking around, muffin chunk in hand, singing, “good” (well, more like “goooooooooood”.) I am one happy mama.
I was worried about creating a muffin without butter or oil; typically “healthy” desserts that use applesauce in place of fat taste like sadness. Seriously, healthy food can suck. There, I said it. But for some crazy recipe science reason, these healthy muffins come out magically moist, cakey, and delicious. The little bits of apple add the perfect bursts of sweetness, and if you wanted the extra crunch, you could always add 3-4 tablespoons chopped pecans to the mix. The hint of vanilla is so inviting, and the almond butter flavor is subtle and perfect.
Truth be told: this was my first time baking with almond butter and I couldn’t be happier with the results. Sometimes almond butter intimidates me just a smidge – it has a distinct pastey almond flavor and texture, but baking with almond butter – it’s the bees knees. Plus, it adds a bit of protein to these incredible muffins, making it a good dessert choice and an awesome grab-and-go breakfast. Muffins for breakfast are my happy place. It’s like cake for breakfast, only totally justifiable. Happy snacking!
Healthy Gluten-Free Apple Cinnamon Almond Muffins
These delicious and healthy muffins will quickly become a staple in your muffin-making rotation.
To make your own delicious Healthy Gluten-Free Apple Cinnamon Almond Muffins, you’ll need a few yummy ingredients:
unsweetened apple sauce
almond butter
honey
vanilla extract
brown sugar
an egg
a pinch of salt
oat flour (or old-fashioned oats that have been blended)
old fashioned oats
chopped tart apple (like a Granny Smith apple)
lemon juice
cinnamon
A few notes on these healthy gluten-free apple cinnamon almond muffins:
- The recipe makes 8 to 9 muffins, though you’ll most likely be using a 12 cup muffin pan. Be sure to spray the 8-9 muffin cavities with nonstick spray and fill the other empty cups halfway up with water. (This ensures even baking.) You’ll also want to skip muffin liners altogether.
- You’ll start by beating together the applesauce, almond butter, honey, vanilla extract, and brown sugar in a large bowl, and then beating in the egg. Next you’ll beat in the salt, baking soda, baking powder, and oat flour.
NOTE: I love using gluten-free oat flour (i.e., oat flour that is made without any cross-contamination of flour) but you can also make your own oat flour pretty easily. To make oat flour, take oats and pulse them in a blender or food processor until they are a flour-like consistency. Be sure to measure the oat flour AFTER blending and not before or the amounts will be off. - Next, you will stir in the old-fashioned oats.
- After that, you’ll prepare the apple chunks. Remove the peel and core of an apple and finely chop the apple into small pieces. Mix with the lemon juice and then add the apples to the mixture and stir once more. Mix until just combined.
- Use a cookie scoop to scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 8 of the cavities. If you’d rather have more muffins, fill up 9 of the muffin cavities.
- Bake your muffin batter at 350 degrees for 16-18 minutes. (I baked mine for just over 16 minutes because I prefer ever-so-slightly under-baking these muffins; it makes them more moist and fluffy. Be sure not to over-bake your muffins.)
- If you want your muffins sweeter, increase the brown sugar by 1-2 tablespoons; though I think these muffins are just the right amount of sweet.
*If you want your muffins sweeter, increase the brown sugar by 1-2 tablespoons; though I think these muffins are just the right amount of sweet. Recipe adapted via Chelsea’s Messy Apron
Healthy Gluten-Free Apple Cinnamon Almond Muffins
Ingredients
Instructions
NOTE: I love using gluten-free oat flour (i.e., oat flour that is made without any cross-contamination of flour) but you can also make your own oat flour pretty easily. To make oat flour, take oats and pulse them in a blender or food processor until they are a flour-like consistency. Be sure to measure the oat flour AFTER blending and not before or the amounts will be off.Notes
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If you make your own Gluten-Free Apple Cinnamon and Almond Muffins, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your yummy muffins!
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These look so delicious!
Alyssa | Glitter and Grey