I love these gluten free apple muffins during the fall and winter months ! When paired with a favourite hot beverage, it’s like a warm hug.

The gluten free version that I am sharing is based is on the recipe I found on the Sweet & Simple Kitchen blog. If you ever visit Kristie’s Instagram, I should warn you that you may end up craving something sweet.

Favourite Takeaways:

1. No fuss ingredients list
2. A perfect muffin from September to February
3. Can effortlessly be made without a stand mixer, if needed

Although a delightfully simple recipe, the warm trio of spices has these muffins far from bland. This recipe was undoubtedly added to my fall and winter collection!!

alteration notes:

• Used AP gluten-free flour
• Reduced flour
• Increased baking powder
• Reduced baking soda
• Used all spice
• Omitted nutmeg + cloves
• Reduced brown sugar
• Omitted butter
• Increased oil
• Used cream

approximate times:

• Prep: 15 minutes
• Bake: 18-20 minutes

ingredients

d r y

• 2 cups GF all purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 3/4 cup brown sugar, packed

w e t

• 1/2 cup canola oil
• 1 + 1/2 cups cream (or buttermilk)
• 2 eggs, beaten
• 2 teaspoons vanilla extract

a d d

• 1 cup grated apple, packed (1 large apple)

directions

1. Preheat oven to 400 F.
2. Prep a muffin tin with baking cups or parchment paper
3. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, spices, salt, sugar
4. Make a well in the centre of the dry ingredients and set aside
5. In a medium bowl whisk together the oil, cream, eggs, vanilla until combined
6. Transfer the wet mixture to the dry mixture – lightly stir until just nearly combined (you should still be some flour)
7. Gently fold in grated apple
8. Divide batter evenly amongst muffin tins (filled to the top)
9. Bake for 18-20 mins or until a toothpick (insert in the centre) comes out clean – should be a medium-golden brown
10. Cool slightly (1-2 mins) before transferring onto a cooling rack

further insights:

• serves 12 medium/large
• chose a Gluten Free flour with Xanthan Gum
• combined the wet to dry mixture using wooden spoon
• folded in apples with a spatula
• used a heaping 1/4 measuring cup to divide the batter
• can be made ahead and stored in airtight container – about 1 day prior
• freezes well in airtight container

Similar to the apple spice muffins, these pumpkin and carrot banana apple ones are also great gluten free muffin options for the fall and winter months. 

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.