Just in time for a cozy weekend, the holidays, or a quick brunch or breakfast, give these Gluten-Free Apple Cinnamon Muffins made with honey a try! They are delicious, and easy to freeze and defrost for last-minute guests!

Honey Apple Gluten-Free Muffins

I love a good muffin recipe! And this one is just that – easy, moist muffins made with apples and honey and oats. They are also gluten-free – a bonus to keep stocked in the freezer.

These muffins are so moist and airy, especially for a gluten-free batter! If you’re a muffin love, you may have already tried my Buttermilk Raisin Bran Muffins (recipe makes a LOT), or this Sour Cream Caramel Banana Muffins Recipe!

Gluten-Free Apple Cinnamon Muffins

They are lightly sweetened with honey and coconut sugar, have a slightly zesty flavor from the lemon and shredded apple, and make your kitchen smell like cinnamon–what more could you ask for?

16 Honey Apple Gluten-Free Muffins

Why I love this recipe

  • They do smell delicious while baking – mmmmm … the smell of apples and cinnamon!
  • Easy to make and freeze.
  • You can also make with regular flour.
EASY Honey Apple Gluten-Free Muffins

Gather these ingredients

  • 4 large eggs
  • 1 Tbsp. fresh lemon juice
  • 1/4 cup plus 2 Tbsp. coconut sugar
  • 1/3 cup honey
  • 1 tsp. vanilla
  • 1/4 tsp. nutmeg
  • ⅔ cup plus 1 Tbsp. avocado oil
  • 1½ cups gluten-free oat flour
  • 1 cup almond flour
  • 1 Tbsp. flaxseed meal
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. kosher salt, plus a pinch
  • 1 medium honey crisp or pink lady, shredded
  • ¾ cup coarsely chopped walnuts, divided
  • ¾ cup gluten-free old-fashioned oats, divided

How do you make Gluten-Free Apple Cinnamon Muffins

  1. Preheat oven to 350°. Line two standard 12-cup muffin pans with paper liners.
  2. Beat together eggs, lemon juice, 1/3 cup honey, and ⅔ cup oil in a large bowl.
  3. In a separate bowl, whisk oat flour, almond flour, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, and salt until smooth.
  4. Add to the egg mixture 1/2 cup at a time and whisk to combine. Mix in the apple, ½ cup of walnuts, and 1/2 cup of oats. Pour batter into prepared muffin cups, filling each just about to the very top.
  5. Mix remaining walnuts, oats, 2 Tbsp. coconut sugar, and 1 Tbsp. oil in a small bowl. Sprinkle oat topping over each muffin.
  6. Bake muffins until tops are golden brown, and a tester inserted into the centers comes out clean, 24–28 minutes.
SO GOOD Honey Apple Gluten-Free Muffins

Tips and substitutions:

  • Replace the apples with pears – delish!
  • You can use regular flour and regular oats.
  • For breakfast, we pull out of the freezer–easy to defrost.
  • Serve warm with butter and honey and jam.
Apple Gluten-Free Muffins

Serving

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How to freeze muffins

One way to freeze the muffins is to keep the muffins in the tin.

  • Bake muffins.
  • Allow muffins to cool down to room temperature.
  • Freeze muffins for about an hour, until solid (you can keep right in the muffin tin)
  • Transfer muffins into a freezer bag and store in freezer up to two months.

More muffin recipes you may want to try:

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Gluten-Free Apple Cinnamon Muffins

These Gluten-Free Apple Cinnamon Muffins made with honey a try! They are delicious, and easy to freeze and defrost for last-minute guests!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12
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Ingredients
 

Instructions
 

  • Preheat oven to 350°. Line two standard 12-cup muffin pans with paper liners.
  • Beat together eggs, lemon juice, ⅓ cup honey, and ⅔ cup oil in a large bowl.
  • In a separate bowl, whisk oat flour, almond flour, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, and salt until smooth.
  • Add to the egg mixture ½ cup at a time and whisk to combine. Mix in the apple, ½ cup of walnuts, and ½ cup of oats. Pour batter into prepared muffin cups, filling each just about to the very top.
  • Mix remaining walnuts, oats, 2 Tbsp. coconut sugar, and 1 Tbsp. oil in a small bowl. Sprinkle oat topping over each muffin.
  • Bake muffins until tops are golden brown, and a tester inserted into the centers comes out clean, 24–28 minutes.

Notes

Reposted from Dec. 2019.
Cuisine: American
Course: Breakfast
Author: Sandy / Reluctant Entertainer
Calories: 356kcal, Carbohydrates: 31g, Protein: 7g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 281mg, Potassium: 106mg, Fiber: 5g, Sugar: 13g, Vitamin A: 90IU, Vitamin C: 1mg, Calcium: 93mg, Iron: 2mg
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
Gluten-Free Apple Cinnamon Muffins