Gluten Free Apple Muffins (Low Sugar)

These gluten free apple muffins are made using a combination of buckwheat and almond flours, a generous amount of apple and a moderate amount of sugar. They are fluffy, moist and delicious, perfect for breakfast or as a snack. The post includes tips for using all-purpose gluten free flour.

See also gluten free blueberry muffins and rice with apples!

These gluten free apple muffins are made with lots of juicy apples so they are moist, fruity and delicious. They are also moderately sweet, high in fibre and easy to make. They come with a crunchy topping of maple coated almond flakes for a delicious autumnal breakfast or snack.

I made these healthy apple muffins using a combination of naturally gluten free buckwheat as well as almond flours. Buckwheat flour has a distinctive, nutty flavour, which can be a little overpowering when used alone. The almond flour mellows the buckwheat flavour, also improving the texture of these muffins.

If, however, you prefer to use all-purpose gluten free flour (instead of buckwheat) please read my tips below.

Gluten free apple muffins - ingredients and substitutions

• Apples: I like to use sweet tasting apples in this recipe, but you can use a tart variety. If your apples are quite sour add an extra tablespoon of sugar.
• Buckwheat flour: or all-purpose/plain gluten free flour (see details below).
• Almond flour/ground almonds: tones down the buckwheat and produces a fluffy texture.
• Baking powder: ensure it's gluten free (if required).
• Bicarbonate of soda.
• Light brown sugar: adds a hint of caramel and helps keep these muffins moist. But you can use coconut, cane or muscovado sugar if you prefer.
• Eggs.
• Yogurt: improves the texture.
• Milk: use any.
• Oil: use any mild tasting oil.
• Cinnamon: I only used cinnamon but you can add a bit of nutmeg (half tsp) and ginger (1 tsp) into the mixture or swap these for pumpkin spice.
• Almond flakes and maple syrup for a sweet, crispy topping.

All-purpose gluten free flour vs buckwheat flour

I tested these low sugar apple muffins using both buckwheat flour as well as all-purpose (plain) gluten free flour (in combination with almond flour). While both produced fluffy muffins I found the all-purpose flour slightly more grainy. The buckwheat version also had better structure, which is why I prefer to use buckwheat.

However, if you'd rather use all-purpose gluten free flour add an extra tablespoon. This flour tends to be a blend of rice, potato, tapioca and sometimes buckwheat flours (which all have different weights), and if you measure your ingredients using a scale you will need 160g (which is a cup) plus one tablespoon.

For best results I recommend that you always combine these flours with almond flour.

Why use buckwheat flour

Despite its name, buckwheat is not a type of wheat but a seed, so it's naturally gluten free (both the groats as well as the flour) as well as nutritious.  Buckwheat flour produces great bakes, which makes it an ideal substitute for wheat flour.  It has a slightly malty, earthy flavour, which works great in muffins and crepes.

Thanks to the addition of the ground almonds (almond flour) there is only a hint of buckwheat flavour in these healthy apple muffins. 

How to prepare the apples

I chose to coarsely grate the apples to ensure the fruit is distributed evenly throughout the batter (cubed apples don't produce that effect). This can be done quickly using a box grater - you only have to peel the apples (the core can be easily avoided as you grate).

Another advantage of grating the apples is to ensure these gluten free apple muffins are moist throughout.

Step-by-step recipe instructions

1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside.

2. Prepare dry mixture: Combine the flours, baking powder, bicarbonate of soda and cinnamon. Stir thoroughly using a whisk.

3. Prepare wet mixture: Whisk together the eggs, oil, yogurt milk and sugar until smooth and creamy.  

4. Prepare apples: Peel and coarsely grate the apples (discarding the core) then stir into the egg mixture.

5. Assemble: Add the dry mixture into the wet ingredients and stir only until the dry ingredients are no longer visible. The batter will be quite thick.

6. Bake: Spoon the batter into your muffin pan. In a bowl mix together the almond flakes with the maple syrup and place a small amount on top of each muffin (this is optional). Bake in the centre of the oven for 23 minutes. If your muffins start to brown too much lower the heat to 375F/190C/gas 5 after about 18 minutes (not sooner).

7. Cool: Remove from the oven and set aside for 15-20 minutes then transfer to a rack to cool completely.

Serving suggestions

These gluten-free buckwheat apple muffins are delicious for breakfast with cream cheese, cottage cheese or f

Can I use different fruit

Yes, you can use pears (make sure they are firm so you are able to grate them). You can also use a combination of apples and pears. Another option is to add a little grated carrot into the mix (but remember to stick to the recommended weight).

Top tips

• Peel and grate the apples just before adding into the batter as peeled apples are prone to discoloration.
• I recommend using sweet rather than sour apples (or your muffins may not be sweet enough).
• Do not overmix the batter. Stir just to combine.
• These moist gluten-free apple muffins are delicious with the maple almond flakes on top, but you can omit this step if you like. They'll be delicious without it too!
• Best served on the day they are made.
• Store in an airtight container for up to 3 days.
• Freeze for up to 3 months.

Related recipes to make next

• Cherry Crumble (Gluten Free)
• Quinoa Egg Muffins (Gluten Free)
• Autumn Pear Muffins (Low Sugar)

See also these other easy, delicious breakfast recipes!

Recipe

Keep in touch!

If you make this gluten-free apple muffin recipe I'd love to know how it turned out for you. Did you make any substitutions? Let me know in the comments below, thanks!

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