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Apple muffins are a treat any time of the year, but they’re especially good in the fall when you can bake with fresh apples right off the tree.
These healthy apple muffins are gluten free and grain free, with just enough cinnamon for that cozy apple-cinnamon flavor. Muffins, cookies, and cakes can be tricky without regular flour, but this recipe works every time.
They’re simple to make, freezer-friendly, and perfect for breakfast, brunch, or a grab-and-go snack.
Key Ingredients
- Cassava Flour – naturally gluten-free and grain-free. You can swap in regular all-purpose flour if you prefer.
- Apples – chopped fresh apples add sweetness and moisture. Mutsu, Golden Delicious, Granny Smith, or Honeycrisp all work well.
- Cinnamon + almond extract – give the muffins a warm, rich flavor.
- Applesauce – helps keep the muffins soft and moist without extra sugar.
Baking Tips
- Don’t overmix the batter. Stir just until combined for soft, fluffy muffins.
- Line your muffin pan with reusable silicone liners to prevent sticking.
- Muffins are ready when the tops turn golden brown and spring back lightly when touched.
Storage & Freezer Instructions
- Room temperature: Store in an airtight container up to 3 days.
- Freezer: Let muffins cool completely. Wrap individually in wax paper, then place in a freezer bag or vacuum-seal for longer storage.
- To reheat: Microwave for a few seconds or thaw overnight in the fridge.
Best Apples for Muffins
My favorite choice is the Mutsu (Crispin) apple. It’s sweet, creamy and bakes beautifully. Golden Delicious, Granny Smith, and Honeycrisp are also great options.
Related Recipes
Apple Muffins Recipe
Easy to make apple muffins recipe that's healthy, grain-free and gluten-free. Delicious muffins you can enjoy fresh or freeze for quick make-ahead breakfast.
Ingredients
- 2 cups Cassava Flour ( I use Otto's)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking power
- 3 eggs
- 3 unpeeled apples, chopped
- 1 teaspoon of Almond Extract
- 1/2 cup applesauce
- 3/4 cup milk
- 1/4 cup maple syrup
- 1/4 cup butter
- TOPPING
- 1/2 cup chopped apples
- 1 teaspoon lemon juice
- 1 tablespoon sugar
Instructions
- Preheat oven to 350°F (175°C).
- Grease muffins pan with coconut oil or line with silicone liners.
- TOPPING: In a small bowl, combine ¼ cup chopped apples with lemon juice. Stir well and set aside.
- In a medium mixing bowl, whisk together flour, sugar, cinnamon, baking powder. Stir in ¾ cup chopped apples.
- In another small bowl, whisk together eggs, almond extract, applesauce, milk, maple syrup, and butter until smooth. (Avoid using an electric mixer, it can make muffins too dense.)
- Slowly add wet mixture to the dry mixture, stirring gently with a spatula until just combined. If the batter seems dry, add a splash of more milk.
- Spoon the batter evenly into the prepared muffin pan.
- Add reserved apple topping and sprinkle with sugar.
- Bake for 30 minutes, or until they golden brown.
- Remove from oven and place muffins on a cooling rack. Serve warm or store once cooled.
Notes
**This recipe can be doubled for tripled for more servings.
**To freeze apple muffins, allow to cool completely, individually wrap with wax paper and place inside a Ziploc bag or Foodsaver Bag.
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Dianne Hadorn is the owner of Hidden Springs Homestead, nestled in the hills of East Tennessee. A Master Gardener and lifelong homesteader, she teaches families how to grow real food, preserve it with confidence, and depend less on the grocery store. Through her practical, down-to-earth approach, Dianne has become a trusted source for beginners who want to build a sustainable lifestyle and fill their pantries with food they’ve grown themselves.