Name: Gluten Free Apple Muffins (Low Sugar)
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Ingredients: 8.82 ounces sweet apples (peeled, coarsely grated, approx. 3 medium apples); 1 cup buckwheat flour; 1¼ cups almond flour; 2½ teaspoons cinnamon; 2 teaspoons baking powder (ensure it's gluten free if required); ⅕ teaspoon fine sea salt; 2 large eggs; 1 cup semi-skimmed milk/low fat; ⅓ cup light brown sugar; ⅓ cup+2tsp vegetable oil; 1 teaspoon almond extract; 5-6 tablespoons almond flakes; 1 tablespoon maple syrup

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These gluten free apple muffins make a delicious breakfast, healthy lunchbox or snack idea. Made using a combination of buckwheat flour and ground almonds these muffins are low in sugar, fluffy, moist and delicious.

These gluten free apple muffins are healthy

because they are:

low in sugar: they are sweetened by apples and a very moderate amount of sugar.
low in fat: I used vegetable oil rather than butter.
high in fibre: thanks to the fruit as well as the flours.
high in protein.

Ingredients and substitutions

Apples: I recommend using a sweet variety. Good options include Braeburn, Gala, Cox or Golden Delicious.
Buckwheat flour.
Almond flour/ground almonds: adds sweetness, tones down the buckwheat and produces great fluffy texture.
Baking powder: ensure it's gluten free if required.
Light brown sugar: adds a hint of caramel and helps keep these muffins moist. But you can use coconut, cane or muscovado sugar if you prefer.
Eggs.
Milk: I used regular milk but any dairy free alternative will work (though I do not recommend coconut milk as it's very calorific).
Vegetable oil: use any mild tasting oil.
Almond extract: use vanilla extract if preferred.
Cinnamon: I only used cinnamon but you can add a bit of nutmeg (half tsp) and ginger (1 tsp) into the mixture or swap these for pumpkin spice.
Almond flakes and maple syrup for a sweet, crispy topping.

Why use buckwheat flour

Despite its name, buckwheat is not a type of wheat but a seed, so it's naturally gluten free (both the groats as well as the flour) as well as nutritious. Buckwheat flour produces great bakes, which makes it an ideal substitute for wheat flour. It has a slightly malty, earthy flavour, which works great in muffins and crepes.

Thanks to the addition of the ground almonds (almond flour) there is only a hint of buckwheat flavour in these healthy apple muffins.

How to prepare the apples

I chose to coarsely grate the apples to ensure the fruit is distributed evenly throughout the batter. This can be done quickly using a box grater - you only have to peel the apples (no need to core them) before grating.

Another advantage of grating the apples is to ensure these gf apple muffins are moist throughout.

If, however, you prefer to cube the apples that's fine, too, but you'll have to peel as well as core them.

3 muffins with almond flakes on top with almonds on top of wooden board, with 3 more muffins inside ceramic muffin pan and apples in background.

Step-by-step recipe instructions

1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside. Combine the buckwheat flour, ground almonds, baking powder, cinnamon, sugar and salt. Stir thoroughly using a whisk.

Flour, sugar and spices in large yellow bowl with green whisk to the right.

2. In a separate bowl whisk together the eggs, oil, milk and almond extract until smooth.

2 eggs and milk mixture in large white bowl with green whisk to the right.

3. Peel, core and coarsely grate the apples then stir into the egg mixture.

Batter with grated apple in large white bowl.

4. Combine both mixtures and stir only until the dry ingredients are no longer visible.

Lumpy batter in large white bowl with spoon.

5. Spoon the batter into your muffin pan. In a bowl mix together the almond flakes with the maple syrup and place a small amount on top of each muffin. Bake in the centre of the oven for 23 minutes.

6. Remove from the oven and set aside for 5 minutes then transfer your apple gluten free muffins to a cooling rack.

12 apple muffins with almond flakes on top in muffin pan.

Serving

Most muffins are best served warm and these gluten-free apple muffins are no exception. If possible, pop them in the microwave for 8 seconds before serving. You can enjoy them as they are or with a little butter or cream cheese.

Can I use different fruit

Yes, you can use pears (make sure they are firm so you are able to grate them). You can also use a combination of apples and pears. Another option is to add a little grated carrot into the mix (but remember to stick to the recommended weight).

Top tips and FAQs

Peel and grate the apples just before adding into the batter as peeled apples are prone to discoloration.
I recommend using sweet rather than sour apples (or your muffins may not be sweet enough).
Do not overmix the batter. Stir just to combine.
These moist gluten-free apple muffins are delicious with the maple almond flakes on top, but you can omit this step if you like. They'll be delicious without it too!
Best served on the day they are made.
Store in an airtight container for up to 3 days.
Freeze for up to 3 months.

Muffins with almond flakes and almonds on top of wooden board, and muffins in ceramic pan in background.

Check out also these other healthy breakfast recipes!

Keep in touch!

If you make this gluten-free apple muffin recipe I'd love to know how it turned out for you. Did you make any substitutions? Let me know in the comments below, thanks!

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Recipe

Comments

5 from 5 votes (2 ratings without comment)

Gluten Free Apple Muffins (Low Sugar)