|Nutritional Guidelines (per serving)|
Apple muffins are great for breakfast, an afternoon snack, or even dessert. One pan can serve up so many opportunities to taste a bit of fall in a delicious gluten-free way.
This Gluten-Free Apple Oat Muffin recipe is an adaptation of "Apple Oat-Bran Muffins" from The Good Carb Cookbook by Sandra Woodruff, M.S., R.D.
Gluten-free oats have fewer carbs than other gluten-free grains, including white or brown rice, sorghum, amaranth, and teff, making gluten-free oats a good grain alternative for those looking to cut excess carbs from their gluten-free diet.
When introducing gluten-free oats to your diet, most Celiac support organizations recommend that you start slowly to be sure that you can tolerate them.
Tip: Use a cheese grater to shred apple.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Edited by Stephanie Kirkos, October 2016.
- 2 cups oatmeal (rolled oats, certified gluten-free)
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup dark brown sugar (firmly packed)
- 1/4 cup plain yogurt (gluten-free)
- 1/2 cup apple juice (good quality 100% juice)
- 2 large eggs (lightly beaten)
- 1 egg white
- 4 tablespoons light olive oil (or canola oil)
- 1/2 teaspoon vanilla
- 1 large apple (about one cup shredded)
- 1/2 cup walnuts (chopped)
- Optional: 1 tablespoon sugar to sprinkle on muffins
- Optional: 1/2 teaspoon cinnamon to sprinkle on muffins
Preheat oven to 350° F.
Use a clean coffee bean grinder to process 2 cups of certified gluten-free oats into oat flour. Depending on the size of your grinder, you may have to do this in batches.
Place oat flour, baking powder, baking soda, brown sugar and cinnamon in a mixing bowl. Whisk to blend.
Lightly beat eggs in a separate small bowl. Add yogurt, apple juice, oil, and vanilla. Whisk to blend and pour into bowl with dry ingredients. Stir to thoroughly blend.
Fold in shredded apple and walnuts. Stir just until blended.
Line muffin pan with paper liners, or lightly grease pan and fill each muffin cup about 3/4 full.
Bake for 16 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Sprinkle hot muffins with cinnamon sugar mixture and allow muffins to cool for about 10-15 minutes before serving.