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    Home » Recipes

    Cinnamon Apple Muffins with Oats Using Almond Flour

    by Patti Estep · Oct 1, 2021

    Jump to Recipe
    Single apple muffin with oatmeal and cinnamon.

    Try this healthy apple muffin with oats recipe that uses almond flour instead of all-purpose flour for a gluten-free rich treat. Look for gluten-free oats and use fresh apples for a delicious breakfast, dessert, or any time snack.

    Apple cinnamon oat muffins on a plate next to an apple.

    Ever since I made a healthy breakfast cookie with almond flour I have been trying to find more ways to use this non-wheat product. I remembered that the almond flour resulted in a dense cookie and one that was very moist. All-purpose flour tends to make lighter fluffier baked goods and I use it all the time however, the almond flour isn't bad at all. In fact, I've really enjoyed the results every time I've made something with it.

    Bowl of dry muffin ingredients next to a bowl of wet muffin ingredients.

    Making Healthy Apple Muffins with Oats

    In addition to almond flour be sure to use oats that are labeled gluten-free. You'd think that all oats are naturally gluten-free however sometimes they get contaminated during processing.

    This recipe also uses honey instead of processed sugar for an extra layer of goodness and richness.

    As with any good muffin recipe you want to combine your dry ingredients separate from your wet ingredients.

    Apple muffin batter.

    Add the wet to the dry with minimal mixing and then simply fold in your fruit.

    Apple muffin with oats batter in muffing tins before baking.

    I didn't even bother with liners but I did lightly spray the tins with a little vegetable spray though I suspect it didn't need it.

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    Apple muffin with oats batter in muffing tins after baking

    As you can see these muffins don't rise as much as traditional flour muffins. However, they baked up into a beautiful golden brown and popped right out of the tins.

    Apple oat muffins on a plate next to some apples and cinnamon sticks.

    Can I just tell you that they were absolutely delicious. Super moist and rich, with chunks of fresh apples. Definitely, one I will make again.

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    More Health Conscience Recipes

    • Shrimp, Crab and Amaranth Soup
    • Baked Halibut with a Chickpea Crumb Topping
    • Rich Chocolate Oatmeal Bars
    • Greens and Grains Side Dish
    • Chocolate Zucchini Bread
    • Egg Salad with Greek Yogurt
    Apple cinnamon oat muffins on a plate next to an apple.

    Cinnamon Apple Muffins with Oats

    Here's a great apple cinnamon oatmeal muffin recipe that's made with almond flour for a gluten free treat.
    4.19 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Bread
    Cuisine American
    Servings 12
    Calories 233 kcal

    Ingredients
      

    • 1.5 cups almond flour
    • 1 cup old fashioned oats gluten free
    • 1.5 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 eggs
    • 1/3 cup honey
    • 1/2 cup butter melted
    • 1.5 cup chopped apples
    • 1/2 cup milk
    • 1 tablespoon coarse sugar optional

    Instructions
     

    • Preheat oven to 350 degrees
    • Sift flour, oats, baking powder, baking soda, salt, and cinnamon together in a bowl.
    • Mix eggs, honey, melted butter, and milk in a separate bowl.
    • Stir the wet ingredients into the dry ingredients.
    • Fold in apples.
    • Divide evenly into greased muffins tins.
    • Bake for 25 minutes.
    • Remove and sprinkle with coarse sugar (optional)

    Notes

    Check the label on the oats you buy and make sure that they are labeled "gluten-free."
    You can use paper liners for the muffins but they don't need it.

    Nutrition

    Serving: 1gCalories: 233kcalCarbohydrates: 19gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 52mgSodium: 280mgFiber: 3gSugar: 11g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. LINDA R DIXON

      June 15, 2022 at 1:25 pm

      Delicious muffins but most of them fell apart. Should I have allowed them to cool in the muffin pans? And I couldn't sift the oats with the other dry ingredients so I wondered if I should have processed them into smaller pieces? I sifted the dry ingredients with my mixing spoon. Thanks for responding. I will make these again but don't want them to fall apart!

      Reply
      • Patti Estep

        June 15, 2022 at 4:42 pm

        Linda, I'm sorry you are having trouble. Cutting the apples smaller might help and allowing the muffins to cool for longer is also a good idea. Having your ingredients at room temperature might help as well. Lastly, I'd consider cooking them for a little longer while keeping an eye on them to ensure they don't burn.

        Reply
      • Jessica Foushee

        September 16, 2023 at 6:56 pm

        4 stars
        These turned out so delicious! I slightly altered the recipe by not adding milk. I figured the honey, apples, eggs, and oil would add enough moisture. The muffins turned out perfectly moist and held together without milk. One other change - I swapped coconut oil instead of butter.

        Reply
        • Patti Estep

          September 17, 2023 at 4:55 am

          Jessica, that sounds great. Thanks for sharing your ideas.

    2. Duane

      October 02, 2021 at 3:47 pm

      I read your new recipe where you change usual flour for almond flour because of the gluten. But many are allergic to almonds or nuts. Moreover, almonds are not eco friendly : they use too much water to grow and are bad for California, a State that is too dry already. I stopped using almonds in whatever form you may think of and I suggest to boycott the product. Almonds are bad for the environment and may cause harm if you eat too many. I replace almonds with walnuts which are the king of nuts for their properties and nutrients. We can also find so many different kinds of flour (oat, buckwheat, sesame, millet, etc.). Why not try those ? Personally, I go for oat or millet flour…
      Thank you for your recipes and all other ideas you give so generously ! I read them because they are so interesting… and, sometimes, I realise them. 🤓

      Reply
      • Patti Estep

        October 03, 2021 at 3:36 pm

        Diane, I do want to try other flour substitutes in the future. Thanks for your suggestions.

        Reply
    4.19 from 11 votes (10 ratings without comment)

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