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Gluten Free Apple Oat Muffin Recipe

User Rating 5 Star Rating (2 Reviews)


Gluten Free Apple Oat Muffin Recipe

Gluten Free Apple Oatmeal Muffins

Photos 2014 (c) Teri Lee Gruss
This gluten free apple oatmeal 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 less 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.

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Yield: 12 muffins


  • 2 cups freshly ground certified gluten free oatmeal (rolled oats)
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup plain, gluten free yogurt
  • 1/2 cup good quality 100% apple juice
  • 2 lightly beaten large eggs plus one egg white
  • 4 tablespoons light olive oil OR canola oil
  • 1/2 teaspoon vanilla
  • 1 cup shredded apple (about one large apple - do not peel the apple)
  • 1/2 cup chopped walnuts
  • 1 tablespoon sugar and 1/2 teaspoon cinnamon to sprinkle on muffins (optional)


Preheat oven to 350°
  1. 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.
  2. Place oat flour, baking powder, baking soda, brown sugar and cinnamon in a mixing bowl. Whisk to blend.
  3. Lightly beat eggs in a small bowl. Add yogurt, apple juice, oil and vanilla. Whisk to blend and pour into bowl with dry ingredients. Stir to thoroughly blend.
  4. Fold in shredded apple and walnuts. Stir just until blended.
  5. Line muffin pan with paper liners, or lightly grease pan and fill each muffin cup about 3/4 full.
  6. Bake for 16 minutes or until a toothpick inserted in the center of muffin comes out clean.
  7. Sprinkle hot muffins with cinnamon sugar mixture and allow muffins to cool for about 10-15 minutes before serving.

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.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Gluten Free Muffins EVER!!!!, Member FruityLove

These are, hands down, the BEST gluten free muffins I have ever had.. let alone made! I had people who are not gluten free try these and they proclaimed, ""these are the best muffins I have ever had!"" I did change some things... 1. I added 1 cup of mashed Banana instead of Apple. 2. I added Vegan Chocolate Chips instead of Nuts. 3. I added Maple Syrup instead of Brown Sugar. 4. I only used 2 eggs, no egg whites. That's all I had. Next time I will use the extra whites, it may help them to rise more. 5. I used Coconut Yogurt instead of Dairy Yogurt. 6. I had to cook them for twice the time suggested. They turned out A-M-A-Z-I-N-G!!! THANK YOU!!! I will ALWAYS make these!

14 out of 16 people found this helpful.

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