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.
This post may contain affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.