Apple Oat Muffins (Gluten-Free Muffin Recipe)

Easy and flavorful, apple oat muffins are so moist and packed with rich, nourishing ingredients for a healthy snack or breakfast.

5 from 1 vote

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Course: Clean Eating Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 25

Rest Time: 30

Total Time: 1 10

Servings: muffins

Calories: 213kcal

Author: Violet Parcha

2 cups oat flour use certified gluten-free oat flour if the muffins need to be gluten free
3 medium apples peeled and shredded
1/2 cup avocado oil
2 eggs
1/3 cup yogurt
1/3 cup coconut sugar
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

In a medium bowl, whisk together the oat flour, baking soda, spices, and salt.
2 cups oat flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon salt, 1/2 teaspoon nutmeg
In another bowl, whisk together the eggs, avocado oil, yogurt, coconut sugar, and vanilla.
1/2 cup avocado oil, 2 eggs, 1/3 cup yogurt, 1/3 cup coconut sugar, 1 teaspoon vanilla
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the shredded apples.
3 medium apples
Cover the bowl and place in the fridge for 30 minutes to allow time for the oat flour to soak up some of the liquid.
Preheat your oven to 350 degrees and grease a muffin pan.
Divide the batter evenly between 12 muffin cups.
Bake for 25-28 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
Let the muffins cool for 10 minutes before removing them from the pan.

Full-fat dairy yogurt is my favorite for this recipe, though you can use non-dairy yogurt if you prefer.
You can substitute brown or white sugar for the coconut sugar.
Apple muffins will keep at room temperature for 2 days, in the fridge for 5 days, or in the freezer for 2-3 months.