Apple treats always seem really complicated. I think it’s because making them requires peeling and coring your apples first. But trust me, the step is worth it when it comes to these Gluten-Free Apple Muffins.
For starters, these muffins are much healthier than anything you’d find in stores. They’re made with gluten-free flour, natural coconut sugar and one of my favorite versatile ingredients, coconut oil — not to mention antimicrobial cinnamon. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too. Best of all, they are super easy to make. Let the kiddos help out with this one!
Start by preheating the oven to 300 F and lining a muffin tin with liners. Then mix the baking soda, flour, salt and apples in a bowl.
In a different bowl, combine the coconut oil, cinnamon, sugar and eggs. Combine the two bowls and mix them until they’re just combined; you don’t want to overmix the dough in these gluten-free apple muffins.
Fill each of the liners with a scoop about 3/4 of the way full. Kids love this step, but beware of sneaking bites, since the eggs are still raw!
Bake the gluten-free apple muffins for 20–30 minutes or until a toothpick comes out clean. These muffins require such little prep work that there’s no excuse — get these in the oven!
- 3 cups paleo flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 apples, peeled, cored and chopped
- 1 cup coconut oil
- 2 cups coconut sugar
- 3 eggs, beaten
- 2 teaspoons cinnamon
- Preheat oven to 300 degrees F and fill cupcake tin with liners.
- Mix flour, baking soda, salt and apples in a bowl.
- In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon.
- Combine both bowls and mix until just combined.
- Fill cupcake liners 3/4 full and bake for 20–30 minutes.
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