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.
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.
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.
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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.
Add the wet to the dry with minimal mixing and then simply fold in your fruit.
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.
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.
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.
Cinnamon Apple Muffins with Oats
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
Nutrition
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.
LINDA R DIXON
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!
Patti Estep
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.
Jessica Foushee
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.
Patti Estep
Jessica, that sounds great. Thanks for sharing your ideas.
Duane
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. 🤓
Patti Estep
Diane, I do want to try other flour substitutes in the future. Thanks for your suggestions.