I developed an Oat Muffin recipe loaded with double the apples, naturally gluten-free and sweetened with maple syrup, and I’m sharing the pantry trick that keeps them holding together without wheat flour.

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I wasn’t expecting muffins to surprise me this much. These Gf Apple Muffins are oat forward, made with oat flour and sweetened with maple syrup, but what really hooks you is the double layer of apple in every bite.

I kept them simple yet not boring, there’s texture and a little chew, and they dont crumble into sad crumbs. I brought them to a weekend hike and people kept asking for the recipe, like there was a secret.

If you like Healthy Fall Baking that feels honest and actually keeps you going through the morning slump, these are worth trying.

Ingredients

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Oat flour adds fiber and keeps muffins moist, gluten free and hearty.
Rolled oats add texture, fiber and slow carbs that keep you full.
Applesauce sweetens naturally, adds moisture and reduces oil needed.
Fresh apple bits add crunch, natural sweetness and a bright tart pop.
Greek yogurt boosts protein, tang and keeps the crumb tender without extra fat.
Eggs bind ingredients, add protein and make muffins rise nicely.
Maple syrup gives gentle sweetness and adds depth more than plain sugar.
Chopped nuts lend crunch, omega 3s and richer mouthfeel, optional but nice.
Chia or flax add fiber, plant omega fats and help hold muffins together.

Ingredient Quantities

2 cups oat flour (gluten-free)

1/2 cup old-fashioned rolled oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 large eggs room temp

1/3 cup pure maple syrup

1/4 cup melted coconut oil (or neutral oil)

1 tsp vanilla extract

1/2 cup plain Greek yogurt or plain dairy-free yogurt

1 cup unsweetened applesauce

1 1/2 cups peeled, diced apple (about 2 medium apples)

1/4 cup chopped walnuts or pecans (optional)

2 tbsp chia seeds or ground flax (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with a bit of coconut oil; let eggs sit out while you get everything else ready so they’re room temp.

2. In a large bowl whisk together 2 cups oat flour, 1/2 cup old fashioned rolled oats, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.

3. In another bowl beat 2 large eggs with 1/3 cup pure maple syrup, then stir in 1/4 cup melted coconut oil (cooled a little), 1 tsp vanilla extract, 1/2 cup plain Greek yogurt and 1 cup unsweetened applesauce until smooth.

4. If using 2 tbsp chia seeds or ground flax, stir them into the wet mix now and let sit 4 to 5 minutes so they thicken and hydrate; this helps the muffins hold together.

5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; dont overmix, it’s okay if there are a few small lumps.

6. Fold in 1 1/2 cups peeled, diced apple and 1/4 cup chopped walnuts or pecans if using; reserve a few apple pieces or nuts to sprinkle on top if you want.

7. Divide the batter evenly among the muffin cups, filling them almost to the top; sprinkle the reserved oats, apple pieces or nuts on each for texture.

8. Bake at 350°F (175°C) for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

9. Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to cool more; store in an airtight container in the fridge for up to 4 to 5 days or freeze for longer.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin plus paper liners or a little coconut oil for greasing
3. Large mixing bowl and a medium bowl for the wet ingredients
4. Measuring cups and spoons
5. Whisk (for eggs and dry mix)
6. Rubber spatula for folding batter
7. Wooden or silicone spoon for stirring
8. Knife, peeler and cutting board to peel and dice the apples
9. Cooling rack and toothpicks to test doneness

FAQ

Can I swap oat flour for regular all purpose flour?

Yes, you can, but expect a different texture. Oat flour makes denser, more tender muffins. If you use all purpose 1 to 1 theyll hold together more like a classic muffin, and you might need a little less liquid. If you need them truly gluten free, make sure your oats are certified gluten free.

How do I make these dairy free or vegan?

For dairy free use a plant based yogurt and neutral oil. To make vegan replace each egg with 1 tbsp ground flax or chia mixed with 3 tbsp water, let sit 5 minutes, then add. The muffins will be slightly different but still tasty.

My muffins sometimes come out soggy or gummy, how do I avoid that?

Dont overmix the batter, fold ingredients just until combined. Use firm apples and dice small, then toss the apple pieces with a tablespoon of oat flour so they dont sink and release too much moisture. Bake until a toothpick comes out with few moist crumbs, not wet batter.

Can I reduce the maple syrup or use another sweetener?

You can cut the maple to 1/4 cup or swap honey, agave or even brown sugar. Less liquid sweetener may make the muffins a bit drier so watch texture and maybe add a tablespoon more yogurt or applesauce if needed.

How many muffins does this make and what are the baking times and temps?

This usually makes about 12 standard muffins. Bake at 350°F (175°C) for 18 to 22 minutes, until tops are golden and a toothpick comes out with a few crumbs. Oven times vary so keep an eye on them.

How should I store or freeze them?

Cool completely, then store in an airtight container at room temp up to 2 days, or in the fridge up to 5 days. Freeze cooled muffins in a freezer bag up to 3 months. Reheat from frozen in a 325°F oven for 10 to 15 minutes or microwave briefly.

Healthy Apple Muffins Recipe Substitutions and Variations

Oat flour: swap with a 1-to-1 gluten-free flour blend or regular all-purpose flour (same amount, 2 cups). If you want almond flour use about 1 3/4 cups and add 1 tbsp ground flax or chia for extra binding, muffins will be more moist and a bit crumbly.
Eggs (2 large): replace with 2 flax/chia “eggs” — mix 2 tbsp ground flax or chia + 6 tbsp water, let sit 5 minutes. Or use 1/2 cup mashed banana (adds sweetness) or 1/2 cup unsweetened applesauce.
Melted coconut oil (1/4 cup): use 1/4 cup melted butter or a neutral oil (canola, avocado). To cut fat swap for 1/4 cup applesauce, but note the muffins will be denser.
Plain Greek yogurt (1/2 cup): swap for 1/2 cup plain dairy-free yogurt, or 1/2 cup sour cream. For a vegan option try 1/2 cup silken tofu, blended smooth.

Pro Tips

– Let the mixed batter rest for 8 to 10 minutes before scooping. The oat flour and any chia or ground flax need time to absorb liquid, otherwise the muffins can end up gummy in the middle. Its an easy step that really improves texture.

– Toss the diced apples with a squeeze of lemon and a tablespoon of oat flour or rolled oats so they dont brown or sink to the bottom. The lemon keeps them bright, and the light coating helps them stay dispersed through the batter.

– Toast the nuts and the rolled oats briefly in a dry pan until fragrant then cool before adding. It brings out way more flavor and gives a nicer crunch on top, plus toasted nuts wont go soggy as fast.

– Watch the bake time, start checking at 18 minutes, and if the tops brown too quick cover loosely with foil and finish baking. Cool in the tin 5 to 10 minutes then move to a rack. For storage freeze extras individually and zap in the microwave for 20 to 30 seconds when you want one.

Healthy Apple Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I developed an Oat Muffin recipe loaded with double the apples, naturally gluten-free and sweetened with maple syrup, and I'm sharing the pantry trick that keeps them holding together without wheat flour.

Servings

servings

Calories

215

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin plus paper liners or a little coconut oil for greasing
3. Large mixing bowl and a medium bowl for the wet ingredients
4. Measuring cups and spoons
5. Whisk (for eggs and dry mix)
6. Rubber spatula for folding batter
7. Wooden or silicone spoon for stirring
8. Knife, peeler and cutting board to peel and dice the apples
9. Cooling rack and toothpicks to test doneness

Ingredients

2 cups oat flour (gluten-free)
1/2 cup old-fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs room temp
1/3 cup pure maple syrup
1/4 cup melted coconut oil (or neutral oil)
1 tsp vanilla extract
1/2 cup plain Greek yogurt or plain dairy-free yogurt
1 cup unsweetened applesauce
1 1/2 cups peeled, diced apple (about 2 medium apples)
1/4 cup chopped walnuts or pecans (optional)
2 tbsp chia seeds or ground flax (optional)

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with a bit of coconut oil; let eggs sit out while you get everything else ready so they're room temp.
In a large bowl whisk together 2 cups oat flour, 1/2 cup old fashioned rolled oats, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.
In another bowl beat 2 large eggs with 1/3 cup pure maple syrup, then stir in 1/4 cup melted coconut oil (cooled a little), 1 tsp vanilla extract, 1/2 cup plain Greek yogurt and 1 cup unsweetened applesauce until smooth.
If using 2 tbsp chia seeds or ground flax, stir them into the wet mix now and let sit 4 to 5 minutes so they thicken and hydrate; this helps the muffins hold together.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; dont overmix, it's okay if there are a few small lumps.
Fold in 1 1/2 cups peeled, diced apple and 1/4 cup chopped walnuts or pecans if using; reserve a few apple pieces or nuts to sprinkle on top if you want.
Divide the batter evenly among the muffin cups, filling them almost to the top; sprinkle the reserved oats, apple pieces or nuts on each for texture.
Bake at 350°F (175°C) for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to cool more; store in an airtight container in the fridge for up to 4 to 5 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.