These gluten free apple muffins make the perfect breakfast, snack, or lunchbox treat.
Nothing says fall quite like apples. Well except maybe pumpkins. When it comes to fall food apples and pumpkins are definitely at the top of the list, but I think apples are my favorite.
Last month we had a quick summer storm go through that had rain and high winds. We needed the rain, so we were thankful for it, but the winds caused damage to our oldest apple tree that was loaded with apples.
So, I could have done without the wind part. But when something like that happens you just figure out how to make the best of it. And really making the best of 100+ pounds of apples is really not that bad. There are much worse problems to have. 🙂 And at least my family loves apples.
We ended up picking all the apples off the tree, trimmed it, and we are hope the tree survives. This apple tree has done so well the last few years, I really hate to lose it.
Since we had to pick all the apples off at once, my daughters and I have been coming up with all kinds of ways to use them. We dried some. We froze some. We made fried apples. And we have been coming up with all kinds of apple recipes to share here. Today we are starting with gluten free apple muffins.
Years ago, before we went gluten free, my sisters and I had an apple muffin recipe that we loved. I think one of my sisters originally found it, but we all made it for years.
When I was coming up with apple recipes to make a few weeks ago, I remembered the apple recipe that we used to love so much and realized that I had never converted it to gluten free. I knew I needed to fix that and come up with a gluten free version we could have.
The gluten free version turned out delicious! I used some of my favorite gluten free flours in these, including sweet rice flour. Sweet rice flour is great for recipes that you want a little extra light and fluffy. In these muffins it worked perfectly. The texture and taste was delicious.
These are a must try for fall!
Gluten Free Apple Muffins
- 1/4 cup butter, softened
- 1/4 cup apple sauce
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 2 cups peeled and diced apples
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons rice flour
- 1 tablespoon cornstarch
- 2 tablespoons butter, cut into chunks
- Makes about 18 muffins.
- Preheat oven to 375.
- Line muffin pans with liners or grease well. Set aside.
- In a bowl cream together butter and sugar. Add eggs and beat well.
- Add vanilla and applesauce. Mix well.
- In a bowl mix together rice flour, sweet rice flour, cornstarch, baking powder, salt, and cinnamon.
- Add half of the flour mixture to the batter. Mix just until combined.
- Add milk. Mix just until combined then add remaining flour mixture.
- Fold in apples.
- Scoop into muffin tins filling about 3/4 full.
- In a small bowl combine topping ingredients with a pastry blender or fork. Mix until butter is about pea sized.
- Sprinkle topping mixture on top of muffin batter.
- Bake for 22-25 minutes or until toothpick inserted in the center comes out clean.
- Remove from pan and cool on wire rack.