The most important part of gluten-free baking is texture. These muffins will not disappoint!
Perfecting the texture
I spent days on this recipe! I can’t stand biting into something gluten-free to be met with a grainy, dry texture and then searching for water. My husband tries to stay away from gluten, so we’ve tried many different gluten-free recipes. This recipe found the perfect balance of fluff and moisture by using a mixture of almond, oat, and coconut flour. Almond flour is my gluten-free go to, but it can easily give a grainy texture. Coconut flour is extremely absorbent and can easily turn a recipe very dry. We always have a huge container of oats because of their carb, protein, and fiber content. I decided to throw some in the recipe and they really helped with the moisture and texture. This combination is a winner!
Quick and easy
Whenever I search for recipes on pinterest, I am usually looking last minute and precede whatever recipe I’m looking for with “quick and easy.” Planning ahead isn’t something that comes easy to me, so I’m always looking for recipes that can quickly and easily be thrown together. I had no problem remaking this recipe several times a day until the measurements were right because of how easy it was. Just throw all of your dry ingredients in a nutribullet* (or other food processor) and pulse 3 times then transfer to a small bowl. Slice your apple with an apple slicer/corer, throw all wet ingredients in the nutribullet, and pulse 3 times (or until there are no huge chunks of apple). Add wet ingredients to the dry ingredients and mix until just combined. Fill muffin cups about 3/4 of the way and bake for 15 minutes at 375. I was thrilled with how easy it was!
*Putting all dry ingredients in the nutribullet breaks down the oats to a thick flour and mixes the dry ingredients in one step. This just cuts down on the amount of steps in the recipe. If you double the recipe, you may want to pulse the oats alone and then mix all dry ingredients in a small bowl to ensure they mix well.
Seasonal Gluten-free flavors
Trying to stay away from gluten during the holidays can be tough. Most people look forward to those signature flavors, but gluten-free options aren’t always available. There are more and more people who struggle with gluten intolerance or try to avoid it for other reasons. This recipe makes it possible to enjoy the cinnamon and nutmeg flavors that remind you of fall and winter. It is also easy enough that you can make them for yourself and still enjoy them (you know what I mean.. when you’re in the kitchen so long it really would just taste better if someone else made it for you) or make them to have for guests needing gluten-free options!
Sometimes I find a recipe I want to make, but I don’t have all the ingredients so I just wing it with what I have. In this recipe, you definitely do not want to wing it with the flours. The almond flour, coconut flour, and oat (flour) were carefully measured and tested until the texture wasn’t too dry or too moist etc. Personally, the only ingredient I would wing it with is the milk. I used the plant-based Ripple nutritious pea milk because that’s what we keep on hand. It’s packed with calcium, protein, vitamin D, potassium, omega-3s, AND has zero grams of sugar. It’s really awesome and you should totally check it out! But feel free to use whatever milk you have on hand!
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Gluten-free Apple Pie Muffins
- Nutribullet (or other food processor)
- 1 Small Apple cored/sliced
- 1/2 cup Ripple Unsweetened Original Milk or other milk
- 1 Egg
- 3 tbsp Honey
- 2 tbsp Unsalted Butter melted
- 1/2 tsp Vanilla Extract
- 1/2 cup Rolled Oats
- 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Sea Salt
- Preheat oven to 375.
- Add all dry ingredients to nutribullet and pulse 3 times. Add blended dry ingredients to a small bowl.
- Add all wet ingredients to nutribullet and pulse 3 times. (Make sure there are no large chunks of apple.)
- Add wet ingredients to the small bowl with dry ingredients and mix until just combined.
- Line muffin tin (grease the pan if you have no liners) and fill cups 3/4 of the way.
- Bake at 375 for 15 min or until golden and a toothpick inserted in the center comes out clean.
- Use a utensil to scoop muffins out safely and transfer to a wire cooling rack for at least 5 minutes.
Have you tried these!?
Let me know in the comments! I’m going to be adding different flavor variations, starting with banana chocolate chip, next week. What are your favorite flavors to have in muffins??