Gluten-Free Apple Muffins

Baking + gluten-free can be tricky - so when I come across an easy + delicious gluten-free baked treat, you can believe I am going to share it here. Nothing fussy or weird here, just straight forward ingredients and a muffin enjoyed by my entire family. I try not impose my gluten-freeism (is that a word?) - on them, but they didn't even notice!

Gluten-Free Apple Muffins

2 large eggs lightly beaten
1 cup mashed, ripe banana
1 Tablespoon softened butter
1 1/2 cups almond or cashew meal (or flour) - I used cashew
3/4 teaspoon baking soda
dash of salt
1/2 cup chopped apple

Preheat oven to 350 degrees
1. Line muffin tin (makes 9-11 muffins) and spray with coconut oil or other cooking spray
2. Combine eggs, banana, and butter in a large mixing bowl
3. Whisk together almond (or cashew) meal, baking soda, and salt in another bowl
4. Add dry ingredients to wet ingredients and combine thoroughly
5. Fold in chopped apple
6. Divide evenly among muffin tins (filling each cup 2/3 full)
7. Bake 16-18 minutes - muffins will rise and brown nicely. Toothpick inserted in center should come out clean, when done.
8. Allow to cool and then enjoy as a snack, with breakfast or as a great addition to your child's lunchbox! (I was sure to tell my kids they contain nuts as no nuts are allowed at snack time).

* Recipe adapted from FIXATE by Autumn Calabrese (the official 21 Day Fix cookbook!)

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  1. Do you really need to spray the muffin tin if you use baking papers?

    1. Yes! you want to spray the liners so you can easily remove the muffin. Enjoy!


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