Gluten-Free Apple Crisp Muffins
Indulge in the comforting flavors of fall with these Gluten-Free Apple Crisp Muffins—a delightful twist on two classic favorites. Perfectly tender and packed with juicy pieces of fresh apple, these muffins are spiced with cinnamon and topped with a golden, crumbly oat-pecan streusel. Made with almond milk and gluten-free flour, they're crafted to cater to gluten-sensitive diets without sacrificing taste. Featuring a quick prep time of just 20 minutes and ready in under an hour, these muffins are ideal for busy mornings, snack breaks, or festive gatherings. Easy to make and loaded with wholesome ingredients like rolled oats and maple syrup, they strike the perfect balance between cozy indulgence and a feel-good treat. Serve them warm for an irresistible addition to breakfast or dessert!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Almond milk
- 2 large Eggs
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 2 medium Apples
- 0.5 cup Gluten-free rolled oats
- 0.25 cup Chopped pecans
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Peel, core, and finely dice the apples. Set aside.
In a large bowl, combine the gluten-free all-purpose flour, 0.5 cup of brown sugar, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk together the almond milk, eggs, melted unsalted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the diced apples gently into the batter.
Divide the batter evenly into the prepared muffin tins, filling each about 3/4 full.
For the topping, in a small bowl, mix together the gluten-free rolled oats, remaining 0.25 cup of brown sugar, chopped pecans, and maple syrup.
Sprinkle the oat mixture evenly over the muffin batter.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 182.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 455 mg | 35% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
