These quick and easy, gluten free apple muffins with almonds and cinnamon make a delicious breakfast, healthy lunchbox idea or snack. Made using a combination of buckwheat flour and ground almonds these muffins are fluffy, moist, delicious and packed with fruit.
These gluten free apple muffins come with a crunchy topping of maple coated almonds. They take 10 minutes to put together and only 23 minutes in the oven!
Gluten free apple muffins ingredients
I made these muffins gluten free by using a combination of almond flour and buckwheat flour. The addition of almond flakes as well as almond extract further helps to bring out the nutty flavour in these muffins. There is also cinnamon which is perfect for using in any apple recipe.
Can you taste the buckwheat in these muffins
Yes, but it's very subtle. I used a combination of buckwheat flour and ground almonds (almond flour) so there is only a hint of buckwheat flavour in these muffins. Buckwheat also pairs really well with apple and cinnamon so these muffins are pretty delicious:).
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). 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 pancakes.
Buckwheat flour is full of goodness! It's high in protein, fibre, antioxidants, manganese, magnesium and other minerals.
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside. Combine the flour, ground almonds, baking powder, cinnamon, sugar and salt. Stir thoroughly using a whisk.
2. In a separate bowl whisk together the eggs, oil, milk and almond extract until smooth.
3. Peel, core and coarsely grate the apples and add into the egg mixture.
4. Combine both mixtures and stir only until the dry ingredients are no longer visible.
5. Spoon the mixture into your muffin pan. Combine the almond flakes with the maple syrup and place a small amount on top of each muffin. Bake in a preheated oven for 23 minutes.
6. Remove from the oven and set aside for 5 minutes then transfer the muffins onto a cooling rack.
What apples to use
I recommend using a sweet, rather than sour, variety of apple. Good options include Gala, Cox, McIntosh or Golden Delicious. If you use sour apples you may have to add more sugar into the batter.
If you like this apple muffin recipe you may also like these Polish apple pancakes (not gluten free).
Fan of apple breakfast recipes? Try this apple crumble with walnuts and ginger.
Top tips and FAQs
- Peel and grate the apples just before adding into the batter as peeled apples are prone to discoloration.
- Batter: Do not overmix the batter. Stir just to combine.
- Serving: Most muffins are best served warm and these almond apple muffins are no exception. If possible, pop them in the microwave for 8 seconds. You can enjoy them as they are or with a little butter or cream cheese.
- Storing: Keep covered for up to 3 days.
- Freeze for up to 3 months.
Substitutions
- Spices: 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.
- Milk: I used regular milk but any dairy free alternative will work (though I do not recommend coconut milk as it's very calorific).
- Brown sugar: Use coconut, cane or muscovado sugar if you prefer.
- Almond Extract: Use vanilla if preferred.
You might also like
- Gluten Free Blueberry Muffins with Maple Syrup
- Truly Healthy Carrot Muffins
- Sweet Potato Egg Muffins with Cauliflower
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch!
How have your gluten free apple muffins turned out for you? Let me know in the comments below, thanks!
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Gluten Free Cinnamon Apple Muffins with Almonds
Ingredients
- 250 g sweet apple peeled, coarsely grated, approx. 3 medium apples
- 128 g buckwheat flour (4.52 oz)
- 120 g ground almonds/almond flour (4.23 oz)
- 2½ tsp cinnamon
- 2 tsp baking powder
- ⅕ tsp fine sea salt
- 2 medium eggs
- 240 ml semi-skimmed milk/low fat
- 70 g light brown sugar (2.47 oz)
- 90 ml vegetable oil
- 1 tsp almond extract
- 40 g almond flakes
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a 12-hole muffin pan with paper muffin cases and set aside.
- Combine the flour, ground almonds, baking powder, sugar, cinnamon and salt and stir using a whisk.
- In another bowl whisk together the eggs, oil, milk and almond extract until smooth. Peel and coarsely grate the apples. Add into the egg mixture and stir.
- Pour in the flour mixture and stir just to combine. Spoon the batter into the muffin pan. In a small bowl combine the almond flakes with the maple syrup and place a small amount on top of each muffin. Bake in the centre of the oven for 23 minutes.
- Remove from the oven and set aside for 5 minutes then transfer onto a cooling rack.
Notes
- Peel and grate the apples just before adding into the batter as peeled apples are prone to discoloration.
- Spices: I only used cinnamon but you can add a bit of nutmeg (½ tsp) and ginger (1 tsp) into the mixture or swap these for pumpkin spice.
- Batter: Do not overmix the batter. Stir just to combine.
- Serving: Most muffins are best served warm and these almond apple muffins are no exception. If possible, pop them in the microwave for 8 seconds. You can enjoy them as they are or with a little butter or cream cheese.
- Storing: Keep covered for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
What a fab, easy peasy breakfast recipe - these would be great to take on a super busy day when you need to have breakfast on the run!! And much healthier than commercially available 'on the run' breakfast options. Eb x
Thank you! They are much healthier indeed, with a lot less sugar, and they also stay moist even the next day:)