These Apple Oatmeal Muffins are what I call mildly sweet. Many times, when I want something sweet, I don't want something that is tooth numbingly so, especially in the morning. I am looking for something more in the range of "sweet like over ripe fruit". I think this growing preference is probably related to all the home cooking I do, and cutting out the bulk of chemicals and preservatives in our diet around here.
This recipe for Apple Oatmeal Muffins is gluten-free, and high in soluble fiber. Each individual standard size muffin contains a half serving of oatmeal. If your teen grabs two on the way out the door in the morning, you just got a full bowl of oatmeal and a ⅓ of an apple into them... they would have probably put sugar on their oatmeal anyway.
My excruciatingly fussy 5 year old daughter even ate one. That is her little hand, I caught swiping one while I was taking pictures. I had a couple for breakfast the next day, and unlike most day old gluten-free home baked goods, they were still nice and moist.
IMPORTANT NOTE: Make sure your oats are gluten-free. They are commonly contaminated with wheat products, but gf oats are available.
Be sure to try my Oatmeal Banana Bread, Cassava Flour Bread and Oatmeal Pizza Dough as well, if you are eating gluten-free. Make sure not to miss my Baked Apple Oatmeal or Pumpkin Baked Oatmeal those are also free of gluten and a great breakfast option!
If you are not so much worried about gluten, try my other Apple Oatmeal Muffin Recipe.
Apple Oatmeal Muffins Recipe (gluten-free)
- 2 Gala apples
- 2 tbs turbinado sugar or regular sugar
- 1 teaspoon cinnamon ½ coat apples, ½ in flour mix
- 3 cups oats , gluten-free
- ½ cup brown rice flour*
- ¼ cup tapioca starch*
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- 2 eggs
- ¼ c oil
- ⅔ cup almond milk any milk will do
- 1 teaspoon vanilla
- ½ cup sugar
- ¼ cup brown sugar
- Preheat oven to 350 degrees.
- Core and peel apples, then dice them small.
- Add 2 tbs sugar, and ½ teaspoon cinnamon, stir and put aside.
- Place oats in food processor and grind down to a flour texture. Add rice flour, tapioca starch, baking powder & salt. Mix well.
- In large mixing bowl beat eggs, add milk, vanilla, sugar, brown sugar & oil.
- Add the flour mixture, and churn well with paddle attachment.
- Add the apples and mix until evenly distributed.
- Scoop the batter into large lined muffin cups. Fill close to top.
- Sprinkle tops with course sugar.
- Bake for 16-18 minutes.
I have been baking a lot with apples right now. These sound delish!
My kids loved these!
I'm right there with you on not wanting to eat something painfully sweet. My SIL is starting to go gluten-free so I'll share this with her.
These sounds so good. Perfect for a chilly weekend morning!
Gail from Bayside says
Thanks for this recipe -- I have been looking for gluten free recipes for my GF sensitive husband and brother-in-law. Stuck in the house with the blizzard today, so tried the muffins -- just substituted Bob's Red Mill GF Flour for the rice flour/tapioca starch, and I did not grind the oats (was in a hurry -- but they came out fine and nice and "oaty"). Just posted a link to your recipe page on FB! 🙂
I love these muffins I've made them multiple times!!! They are even good if I want to freeze them not that mine every really last that long in the freezer.
Robin Gagnon says
I'm glad you enjoy them, and thanks for sharing that they freeze well.
Directions do not say when to add the oil...1/4 cup is listed in the ingredients. Is this a mistake?
Robin Gagnon says
The oil is added along with the rest of the wet ingredients. Recipe is edited to correct that. Thank you for pointing it out 🙂