Gluten Free Apple Muffins (Low Sugar)
These gluten free apple muffins are made using a combination of buckwheat (or all-purpose gf) and almond flours, a generous amount of apple and a moderate amount of sugar. They are easy to make, fluffy, moist and delicious, perfect for a quick breakfast or as a snack.
Servings 12 muffins
Calories 213kcal
Equipment
- Box grater
- 12-hole muffin pan
Ingredients
- 12.35 ounces apples approx. 3 medium apples
- 1 cup buckwheat flour *see Notes for alternative
- 1¼ cups almond flour
- 2 teaspoons baking powder ensure it's gluten free if required
- ½ teaspoon bicarbonate of soda
- 2½ teaspoons cinnamon
- 2 large eggs at room temperature
- ⅔ cup yogurt at room temperature
- 1 tablespoon milk at room temperature
- ⅓ cup+1tbsp light brown sugar
- ⅓ cup+2tsp oil any
- 5 tablespoons flaked almonds optional
- 2 teaspoons maple syrup optional
Instructions
- 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.
- Prepare dry mixture: Combine the flours, baking powder, bicarbonate of soda and cinnamon. Stir thoroughly using a whisk.
- Prepare wet mixture: Whisk together the eggs, oil, yogurt, milk and sugar until smooth and creamy.
- Prepare and add apples: Peel and coarsely grate the apples (discarding the core) then stir into the egg mixture.
- 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.
- Bake: Divide the batter between 12 muffin cases. In a bowl mix together the flaked almonds 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).
- Cool: Remove from the oven and set aside for 15-20 minutes then transfer to a rack to cool completely.
Notes
- *You can use all-purpose/plain gluten free flour, instead, but add an extra tablespoon. If your gf flour blend contains rice, corn, potato and/or buckwheat flours (or similar) use 155g (equivalent of 1 cup) plus one tablespoon.
- Peel and grate the apples just before adding into the batter (apples are prone to discoloration).
- I prefer sweet tasting rather than tart apples in these muffins, but you can use any (if your apples are quite tart add an extra tablespoon of sugar).
- Do not overmix the batter. Stir just to combine.
- Delicious with maple flavoured flaked almonds on top, though this step is optional.
- These gluten free muffins with grated apple are best served cooled completely. Keep them covered with a kitchen towel and place in a container the following day. After that keep them refrigerated for 2 more days. They will stay moist and fresh for up to 4 days!
- Freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 213kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 70mg | Potassium: 210mg | Fiber: 4g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg