Gluten Free Apple Spice Muffins with Walnut-Oat Streusel

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Apples are here! And these Gluten Free Apple Spice Muffins are healthy, delicious, moist, and sweet.

Similar to the way people are feeling about post season baseball around here is the way I feel about Apple Season.

APPLE SEASON is Post Season to me! Am I right?  Let’s get pumped, people! Summer is over and HELLOOOOO apples. Crunchy, juicy, sweet/tart Apples.

I could seriously OD on apples more than chocolate… weird, huh?  Seriously, I can’t be the only one who has fantasies about going apple picking and bringing home loads of perfect apples and then baking them up in pies, muffins, cobblers, a la mode, cinnamon-spiked applesauce, or, hell, just eating them fresh ALL the TIME.  I’m drooling right now.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I also have to admit that I get SO overwhelmed with all the apple varieties. Holy pooh on a stick! How can you choose?  I’m on the hunt for some interesting varieties this year.  Here in Missouri, there are lots of apple orchards that allow you to pick your own. I’m a big fan of the local varieties of Jonathan, Ozark Gold, Goldrush, and Enterprise. These varieties are good for eating and baking, having sweet/tart flavors with plenty of crunch. They don’t mush up when baked, which is a plus as well.

I used a combination of Jonathan and Golden Delicious when I baked up these luscious Gluten Free Apple Spice Muffins, but any variety should be fine. However, depending on the quality of apples you have access to, the final flavor will vary slightly.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I used a combination of two flours: gluten free oat flour and almond flour. I really like the balance of these two flours in muffins. The combo of these flours provide both fiber and protein, which are perfect for beginning your morning and staying satiated longer. And you get a great fall spice treat to start your day.

I used an interesting technique with these muffins. Instead of using store-bought applesauce, I created my own by pureeing one of the three apples in a food processor. After it was pureed, I then added the remaining two apples to the bowl of the food processor and pulsed the apples until they were chopped. If you don’t have a food processor, you can sub 1/2-cup of applesauce for one of the apples.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

And let’s also talk about this Walnut-Oat Streusel topping. Walnuts, oats, maple…mmmmm. You mustn’t skimp on this step, friends. Noo no no. Do this. I typically don’t top my muffins (because I’m lazy). But I took the extra 2 minutes (seriously…why do I not do this) and holy mama was it worth it.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Gluten Free Apple Spice Muffins

  • Servings: 12
  • Difficulty: Easy/Medium
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Gluten Free Apple Spice Muffins Ingredients

  • 2 cups gluten free oat flour (ground from gluten free rolled oats or use Bob’s Red Mill gluten free oat flour)
  • 1 cup almond flour (I use Honeyville)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 medium apples, cored and sliced in quarters
  • 1/3 cup greek yogurt (or dairy free yogurt)
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted (or coconut oil)
  • 4 eggs (at room temperature)

Walnut-Oat Streusel Topping Ingredients

  • 1/3 cup rolled gluten free oats
  • 1/3 cup chopped walnuts (or pecans)
  • 2 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 F. Line or grease a 12-muffin tin with liners and set aside.
  2. Place dry ingredients in a large bowl.
  3. Combine Walnut-Oat Streusel topping ingredients in a small bowl and set aside.
  4. In the bowl of a food processor, place pieces of one apple, greek yogurt, maple syrup, melted butter, and eggs.  Puree mixture until smooth. Add remaining pieces of two apples and pulse until the apples are in small chunks. Add wet ingredients to dry ingredients. Stir mixture until just combined.
  5. Scoop 1/3-cup of batter into each lined muffin tin to 3/4 full. Sprinkle streusel topping evenly on each muffin. Bake for 30 to 40 minutes, until muffins are browned and cooked all the way through. Remove from oven. After 15 minutes, move muffins to a cooling rack.

Paleo Chocolate Zucchini Banana Muffins

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Eight years ago, I walked barefoot down the aisle to a crazy man. A crazy man who was in love with me. For the past 8 years, he has been my strength through some very difficult times. He has kept me sane (sort of), been my cheerleader, held my hand through illness, hugged me through tears, and made me laugh even when I’d rather be mad.

I’m an amazingly lucky woman. This year we celebrated early with a trip to Paris. So this week we are playing it low key with gluten-free jalapeno-bacon pizza from our fave pizza joint and a few beers. Cheers to my man.

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Speaking of amazing, I also made these Chocolate Zucchini Banana Muffins for quick treats and snacks.  They taste fabulous with a dollop of almond butter. If you do not have almond flour, these muffins can be made by replacing the almond flour with 2 cups of almond butter.

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Honestly, you can’t go wrong with these muffins. The recipe is very versatile. I created a double dose of chocolate (cacao powder AND chocolate chips). However, you could leave out the cacao powder and just make Zucchini Chocolate Chip Banana muffins. I also delivered these muffins to several of our friends that are new parents. Huge thumbs up by all…and no one knew they were grain free. Muahahha.

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Paleo Chocolate Zucchini Banana Muffin

Adapted from Against All Grain

Makes 24 muffins (Note – This recipe can easily be cut in half to make 12 muffins…or freeze the extras for quick breakfasts and snacks.)

Ingredients

  • 3 cups almond flour (or 2 cups of creamy natural almond butter)
  • 2 teaspoons baking soda
  • 1/4 cup cacao powder
  • 1 teaspoon sea salt
  • 2 Tablespoons cinnamon
  • 1/2 teaspoon ground ginger
  • 4 eggs
  • 3 ripe bananas, mashed
  • 1/2 cup honey or maple syrup
  • 2 teaspoons vanilla
  • 4 cups shredded zucchini
  • 1/2 cup dark chocolate chips (for dairy free, use Enjoy Life Chocolate Chips)

Instructions

  1. Preheat oven to 350F. Place 24 muffin liners in two 12-cup muffin tins. Set aside.
  2. Combine dry ingredients (almond flour, baking soda, cacao powder, powder, sea salt, cinnamon, ginger) in a large bowl. Stir with a whisk and set aside.
  3. In either a large food processor or a stand mixer, beat eggs, bananas, vanilla, and honey together for 1 to 2 minutes, until egg mixture becomes slightly frothy. Combine wet and dry ingredients. Stirring until just combined. Stir in zucchini and chocolate chips.
  4. Scoop 1/4 cup of batter into lined muffin tins. Place in preheated oven for 25-30 minutes or until toothpick comes out clean and centers are cooked through. Ovens are variable, so this time may need to be adjusted based on your location (altitude) and oven.
  5. Remove from oven and allow to cool for 5 minutes in muffin tins. Remove from muffin tins and place on cooling racks.