0 from 69 votes
Healthy Apple Muffins
Healthy Apple Muffins are a delicious way to use up any apples you have on hand. They make an easy gluten-free breakfast or snack on-the-go!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 137 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ¼ cups oat flour (certified gluten-free, if needed)
- ¾ cup coconut sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 large eggs
- 2 tablespoons olive oil
- ¾ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup diced apple
- ⅓ cup chopped walnuts or pecans (optional topping)
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. In a large bowl, combine the oat flour, coconut sugar, cinnamon, baking powder, and salt. Whisk well to help break up any clumps.
- Add in the eggs, olive oil, applesauce, and vanilla extract. Whisk well until the batter is smooth, then fold in the chopped apple.
- Use a ¼ cup measure to scoop the batter into the prepared muffin cups. Top with chopped walnuts or pecans, if you like, then bake at 350ºF until the muffins rise, about 25 to 30 minutes.
- Let the muffins cool in the pan for at least 30 minutes, then they are ready to serve. Leftover muffins can be stored in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 3 months.
Cup of Yum
Notes
- Nutrition information is for 1 of 12 muffins, without the optional topping. This information is automatically calculated, and is just an estimate, not a guarantee.
- This recipe calls for olive oil because it keeps the muffins softer in texture, compared to using coconut oil or butter (which turn solid at room temp.) You can use another mild-flavored vegetable oil instead, if you prefer.
- If you would rather use maple syrup instead of coconut sugar, you can use a 1/2 cup of maple syrup, and reduce the applesauce by a 1/4 cup, so the muffins don't get too moist.
- I have not tested this recipe with an egg-free substitute yet, so I can't tell you how that will work. I tend to prefer store-bought substitutes with gluten-free flours, like Bob's Red Mill powdered egg substitute, rather than using flax eggs, which can result in a gummy or under-baked middle.
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
47mg
(16%)
Sodium
135mg
(6%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
76IU
(2%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 135mg | 6% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.