Baking, Food, Recipes

gluten free apple muffins

As I may have mentioned before, I cohost a brunch devotional every other week with some friends. Among other things, it provides a great opportunity for trying new recipes.

I almost always try to bake something gluten free for these gatherings, since so many of my friends have gluten sensitivities, and this week, with some local apples on hand, I knew I wanted to make apple muffins.

However, I was losing interest in my go-to gluten free muffin recipe. I appreciated the simplicity and versatility of the recipe, but the white rice flour produced a muffin that was stiff and sometimes gummy, bland both in flavor and color.

Fortunately, I had come across this gluten free flour conversion chart on Pinterest some time ago, and had used it as a wheat flour replacement in a muffin recipe about a month ago with favorable results. This is now my go-to GF flour combo, at least for muffins, as the color, flavor, and texture are all excellent.

I definitely recommend using brown rice flour for this recipe rather than white rice flour. Brown rice flour is less grainy and gives the muffins a nice color and texture.


Gluten Free Apple Muffins

1/2 cup brown rice flour
3 Tbsp. potato starch
1 Tbsp. tapioca starch
1 Tbsp. King Arthur Flour cake enhancer (optional)
1/2 tsp. cinnamon
1/4 tsp. allspice
2 tsp. baking powder
1/2 tsp. salt
1/2 cup liquid
2 Tbsp. applesauce (preferably unsweetened. no applesauce? use vegetable oil)
1 egg
2 Tbsp. light brown sugar
1/2 cup diced apple

  1. Preheat oven to 425°F. Grease muffin pan or line with papers or silicone baking cups.
  2. Combine all ingredients in small mixing bowl and stir.
  3. Pour evenly into muffin cups. They will be very full.
  4. Bake 16-18 minutes or until muffins spring back when touched.
  5. Allow muffins to cool in pan for about 5 minutes before transferring to a rack to cool completely. Serve at room temperature.*
  6. Enjoy!

Makes 6 muffins.

* No, seriously, wait until they’re room temperature. When I tasted these straight from the oven, I thought the recipe was a failure. Half an hour later, they were fantastic.


Want to make this recipe vegan?

For the liquid, use water, apple juice, or non-dairy milk.

For the egg, use 1 Tbsp. chia seeds combined with 3 Tbsp. water. Let sit for several minutes before adding to recipe. You may want to increase the baking powder for additional rise to compensate for the lost egg.

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