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Gluten-Free Apple Muffins

Nicole Spiridakis
Hearty and wholesome, these apple muffins are perfect on crisp fall mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Servings 12

Ingredients
  

  • 213 g apples, peeled, cored and chopped (7.5 oz)
  • ⅓ cup olive oil
  • ¾ cup coconut sugar
  • 1 large egg
  • 1 cup coconut buttermilk (1 cup coconut milk + 1 Tablespoon vinegar)
  • 120 g sorghum flour (about 1 cup)
  • 113 g almond flour (about ¾ cup)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • ½ cup toasted, chopped walnuts optional

Instructions
 

  • Preheat oven to 375 ° F. Line a 12-cup muffin tin with liners.
  • In a large bowl, whisk together the olive oil, egg, coconut sugar, and coconut buttermilk, mixing well to combine. In a medium bowl, whisk together the dry ingredients until combined. Pour the dry ingredients into the wet mixture and stir and whisk until combined. Gently fold in the chopped apples and nuts if using.
  • Portion out the batter equally between the muffin cups. Let the batter rest while the oven finishes preheating.
  • Place the muffins in the oven and bake for about 25 minutes, until a tester inserted in the middle comes out clean, the tops are slightly firm, and the edges are starting to come away from the sides of the liner.
  • Remove from oven and gently place the muffins on a wire rack to cool completely. They will firm up as they cool. Serve at room temperature or from the fridge.
  • Muffins will keep in an airtight container for up to 5 days in the refrigerator.

Notes

Flour substitutes – use teff flour in place of the sorghum flour. Use tigernut or oat flour instead of the almond flour.
Oil substitute – swap melted coconut oil for the olive oil.
Coconut sugar substitute – use brown sugar in place of the coconut sugar.
Coconut buttermilk substitute -- use plain buttermilk or plain whole fat yogurt.