Gluten Free Apple Muffins

by Becky | Posted in Breakfast

These gluten free apple muffins are quick and easy to make. They are great for breakfast warm, straight from the oven. The apple and oil keep the muffin moist and the flaked almonds give a gentle crunch.

Also great as a dessert with custard, or are just as nice on their own. Delicious.

Gluten-free-Apple-Muffins

Gluten free Apple Muffins recipe

Are you ready to try my gluten free apple muffins recipe? Then let’s get started:

Ingredients – What do you need?

  • 125g (4oz) Gluten free self-raising flour
  • 1 teaspoon gluten free baking powder
  • 50g (1.7 0z) brown sugar
  • 50g sultanas
  • 50g flaked almonds
  • 50 ml (2 fl oz) oil I used Rapeseed
  • 1 large cooking apple peeled, cubed and cooked
  • 1 large egg beaten
  • 1 tablespoon soya milk

Instructions – What do you do?

  1. Heat oven to 180c (gas 4)
  2. In a large bowl mix, flour, baking powder, sugar, almonds, and sultanas.
  3. In a jug beat an egg, add oil, and then the milk.
  4. Add the wet ingredients including the cooked apple to the dry and mix well.
  5. Divide into muffin cases I had 8 large cases.
  6. Bake in the oven for 15-20 minutes or until they are brown on top and firm to the touch.
  7. Leave to cool a little before you devour.

If you enjoy my gluten free apple muffin recipe, then check out my gluten free sweet potato muffins.

Gluten free Apple muffins tips

Here are some tips to help you make the most out of this recipe:

Use room-temperature ingredients

It is better to have your ingredients at room temperature as it helps to make a smoother mixture. This in turn traps in the air which then expands when in the oven. This process makes your muffins light and fluffy.

Use less sugar

I wanted to use less sugar in this recipe, so I used more sultanas and apples and less sugar than I had done previously. It worked a treat.

Avoid Cross-Contamination

If you’re preparing apple muffins in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.


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