These apple oatmeal breakfast muffins are gluten-free and dairy-free, but they’re packed with protein to keep you satisfied all morning. Grab one and go!
Applesauce, oats, honey, and almond butter—these muffins have all the makings of a nutritious “grab and go” breakfast for busy mornings. Today I needed a quick healthy snack before our morning hike, so I opted for one of these protein-packed Apple Oatmeal Breakfast Muffins.
Just like my Carrot-Ginger muffins and my Chunky Monkey muffins, these apple oatmeal muffins are dairy-free and gluten-free for those with sensitive tummies. They have a tender moist texture without the grittiness that some gluten-free baked goods seem to have.
And they rise!
They actually look like a “real” muffin, unlike some of the flat little pancake-like discs masquerading as muffins on Pinterest gluten-free boards. With all the flavour of apple pie, a bit of crunch from the nuts and natural sweetness from little chunks of apple, these gluten-free apple received a two-thumbs up from us all!
These Apple Oatmeal Breakfast Muffins are:
- packed with protein
- tender and moist
Ready to make a batch of gluten-free apple muffins? Here’s what you’ll need.
Ingredients for Apple Oatmeal Muffins
- almond butter (or peanut butter)
- honey (or maple syrup)
- brown sugar (or coconut sugar)
- rolled oats (gluten-free if necessary)
- baking powder, baking soda, salt, lemon juice
- spices: cinnamon, nutmeg, cloves
- nuts: chopped walnuts or pecans
- an apple!
Fresh apples are available now, waiting for you to make a batch of these gluten-free apple muffins!
Can I freeze these gluten-free apple muffins?
Yes! Tightly wrap any that you don’t eat right away and store in a covered container in your freezer. Be ready with a healthy snack for your next busy morning!
Apple Oatmeal Breakfast Muffins
- 1 cup unsweetened applesauce
- 1 cup almond butter * See Recipe Notes
- 1/4 cup honey OR maple syrup
- 1/4 cup brown sugar OR coconut sugar
- 1 tsp vanilla
- 2 large eggs
- 1 cup oat flour * (grind rolled oats in a blender)
- 1/2 cup old fashioned rolled oats* (use gluten-free oats if necessary)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts or pecans, divided
- 1 cup apple peeled and finely chopped
- 2 tsp lemon juice
- Heat oven to 350°F and line 12 muffin tins with parchment paper liners (not regular paper liners, as they will stick) or grease the tins thoroughly.
- In a large bowl, thoroughly mix the applesauce, almond butter, honey, brown sugar and vanilla. Beat in the eggs.
- In a smaller bowl, whisk together the oat flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
- Toss the peeled apple chunks with the lemon juice to prevent browning, then drain excess juice.
- Mix the dry ingredients into the wet ingredients and stir until just barely combined.
- Gently stir in the apple chunks and 1/3 cup of the walnuts (or pecans).
- Fill muffin cups 3/4 full and top with remaining chopped nuts or a few oat flakes mixed with a sprinkle of brown sugar.
- Bake at 350°F for 18 - 20 minutes.
- A reader reported that she successfully substituted tahini for the almond butter. Try peanut butter as an alternative, too.
Find more healthy muffin recipes here.
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