Gluten Free Apple Muffin

It’s fall. I’m a teacher. And I live in Washington State. Need I say more? Yes, it’s time for apples again.

While we do have an apple tree in our yard (two of them, actually), we haven’t really done much cooking with those. Just a lot of picking up, chasing (as they roll down the driveway), and pruning.

I’m also not an apple expert. Prior to moving to WA State, apples had three varieties in my life: red, green, and Granny Smith. Since moving here, I realize how laughable my apple knowledge is. We try new varieties each year at the Farmer’s Market or local grocer. The first variety to catch my attention is now my favorite to cook and bake with because it is a bit tart and sweet. But the real reason why I love them so is due to their names: Pink Ladies. Come on! How can you now love that! (Thank you, Grease!)

Feeling inspired for lazy breakfast muffins (ie: muffins mix up fast, bake and there are few dishes), I thought I’d see what these tasty apples would do for a basic muffin. So I did indeed use Pink Lady apples that we bought this weekend. And the results are perfection. I’ve made the perfect muffin for the end of summer and beginning of fall. I hope you’ll agree! Do let me know!

Apple Muffins (Makes 12)
Muffin Ingredients:
1 1/2 cups of flour (I used the Carol Fenster blend again… as that’s what I’ve got at the moment)
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon xanthan gum
2 Tablespoons dry buttermilk powder
1/4 cup shortening
2 large eggs
2/3 – 3/4 c. milk
1 cup tart apple, peeled, cored, and diced into small pieces (mine are tiny – look for them in the picture!)

Topping Ingredients:
1/4 cup brown sugar
1/4 cup almond flour
1/8 cup almond slices
1/2 teaspoon cinnamon
2 Tablespoons butter, slightly warm so that it is workable


1. Preheat oven to 350F.
2. Mix together all dry ingredients in a medium bowl.
3. Cut in shortening until well incorporated and no pieces are larger than small peas.
4. Add eggs and 2/3 cup of milk and mix until blended. If the dough is thick, add remaining milk.
5. Add apple pieces and mix to distribute evenly.
6. In a separate bowl, mix together topping ingredients.
7. Fill muffin cups 2/3 of the way with batter and top with topping OR fill muffin 1/3 of the way, add a teaspoon + of topping mixture, then fill remaining 1/3 of batter and sprinkle top with a tiny bit more of topping.
8. Bake at 350 for 25 minutes or until golden brown.

NOTE: If you wish to add stronger flavor to your muffin, add 1/2 teaspoon almond extract to muffin batter.



  1. Those look gorgeous!

    Thank you! I wasn’t sure how to take a picture of muffins…but once I cut it open to taste test (that’s the ONLY way, ya know. LOL), I knew what I wanted to photograph! Glad it worked out! – Kate

  2. I made these muffins the other day and they were fabulous!! They were fluffy and moist. I used my own flour blend that is similar, and a granny smith apple. Thanks for sharing the recipe!!!!

  3. I made these today with your flour (“My” GF Flour). I also added one banana and handful of mini chocolate chips and I didn’t use almonds because I’m not sure if my daughter can tolerate it. Oh, I also didn’t have powdered butter milk, so I used just regular powdered milk instead. Anyways, the only bad thing is that I have to make another batch now because the first batch laster only 5 hours. Need I say more? Wonderful recipe! 😀 Thank you!

  4. I’ve been G-free for 2 years and during that time I’ve tried many muffin recipes and all of them were so disappointing. I made these muffins a few weeks ago and I actually cried because they were so good and I was so happy to have found a good muffin recipe! Thank you so much! I also tried this recipe subsituting sour cherries for the apples and they were just as wonderful!


  1. […] work on my not-so-crunchy apple.  It wasn’t super sweet either.  And while I love a great apple muffin (sweet ones that taste like apple fritters), I really wasn’t in the mood for something that […]

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