These healthy apple oatmeal breakfast muffins are gluten-free and dairy-free, and they're packed with protein to keep you satisfied all morning. Made with applesauce, oats, almond butter and honey this is a wholesome gluten-free apple muffin recipe! 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.
If you're looking for grab-and-go breakfast ideas, this is a good one! Having a healthy snack packed and ready to go, like these Blackberry Oatmeal Breakfast Bars, Blueberry Oatmeal Breakfast Bars or Gluten-Free Sunshine Muffins is a good way to begin your day!
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❤️ Why this recipe works
Just like these Grain-Free Apple Muffins with Maple Cinnamon Streusel and these 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 regular muffin made with flour, unlike some of the flat little pancake-like discs masquerading as muffins on Pinterest gluten-free boards.
These gluten-free apple muffins are:
- packed with protein
- dairy-free
- gluten-free
- tender and moist
🛒 Ingredients for Apple Oatmeal Muffins
Ready to make a batch? Here's what you'll need.
You'll find a complete list in the recipe card below. Here are a few notes about the key ingredients.
- applesauce: unsweetened
- almond butter: or peanut butter or tahini
- honey: or maple syrup
- brown sugar: or coconut sugar
- rolled oats: These are also called old-fashioned oats. And if necessary, double-check the label to be sure that your brand of oats is certified gluten-free.
- nuts: Feel free to use your favourite nuts in this recipe. I seem to alternate between using chopped walnuts or pecans when I make batches of these apple muffins.
🔪Instructions
Complete directions are in the recipe card below:
- 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 ⅓ cup of the walnuts (or pecans).
- Fill muffin cups ¾ full and top with remaining chopped nuts or a few oat flakes mixed with a sprinkle of brown sugar.
🥶Storage and freezing instructions
Store these muffins at room temperature for two days (if they last that long!) These applesauce muffins become more moist as they sit, so I like to keep them covered loosely. For longer storage, keep in the fridge, or wrap individually and freeze for up to three months.
Then simply pack a muffin in your lunch and it will be thawed and ready to eat by coffee time. If you like, you can reheat them in the microwave for a short time for that freshly-baked taste!
With all the flavour of apple pie, a bit of crunch from the nuts and natural sweetness from little chunks of apple, this gluten-free applesauce muffin recipe received a two-thumbs up from us all!
When you make these apple muffins, please leave a comment and a rating below. I love hearing from you. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
🗒 More gluten-free muffin recipes
📖 Recipe
Apple Oatmeal Breakfast Muffins
Ingredients
- 1 cup applesauce, unsweetened
- 1 cup almond butter, or peanut butter or tahini
- ¼ cup honey OR maple syrup
- ¼ cup brown sugar OR coconut sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup oat flour (grind oats in a blender)
- ½ cup old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ cup walnuts, or pecans, chopped (divided)
- 1 cup apple, peeled and finely chopped
- 2 teaspoon lemon juice freshly squeezed
Instructions
- 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 ⅓ cup of the walnuts (or pecans).
- Fill muffin cups ¾ 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.
Lou
This makes a perfect dozen!
Laura
I made these with tahini instead of almond butter, and they were great!
Flavour & Savour
Hi Laura,
What a great idea! I'm going to try that, too. Thanks for letting me know!
Ashley
These muffins sound completely delicious! I love having snacks like this on hand!
Bethany @ Athletic Avocado
This is seriously everything I dream of in a muffin! These would be perfect for making a double batch and freezing!
Flavour & Savour
Thanks Bethany! Yes, they freeze nicely. Thanks for commenting:)