Healthy Apple Muffins (Gluten-Free & Dairy-Free) – Light, Moist, and Naturally Sweet

These muffins taste like a cozy fall morning but are light enough for any day of the week. They’re moist, warmly spiced, and packed with real apple flavor—not overloaded with sugar or butter. You’ll use everyday pantry staples and one bowl, so cleanup is easy.

They’re perfect for breakfast, snacks, or tossing into lunchboxes. If you’re avoiding gluten or dairy, you won’t feel like you’re missing out—these are truly delicious.

Healthy Apple Muffins (Gluten-Free & Dairy-Free) - Light, Moist, and Naturally Sweet

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 servings

Ingredients

  

• 1 3/4 cups gluten-free 1:1 all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 2 large eggs, room temperature (or flax eggs for vegan)
• 1/2 cup unsweetened applesauce
• 1/3 cup pure maple syrup or coconut sugar
• 1/4 cup light olive oil, avocado oil, or melted coconut oil
• 1 teaspoon pure vanilla extract
• 1/4 cup unsweetened non-dairy milk (almond, oat, or soy)
• 1 1/2 cups peeled, finely diced apple (about 1 large or 2 small; Honeycrisp, Fuji, or Pink Lady)
• Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins, or 2 tablespoons hemp hearts
• Optional topping: 1–2 tablespoons coconut sugar mixed with a pinch of cinnamon

Instructions

 

• Prep the pan. Line a 12-cup muffin tin with paper liners and lightly spray them. Preheat the oven to 350°F (175°C).
• Mix dry ingredients. In a large bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
• Whisk the wet ingredients. Add eggs, applesauce, maple syrup (or coconut sugar), oil, vanilla, and non-dairy milk. Whisk until smooth and glossy.
• Combine gently. Add the wet mixture to the dry ingredients. Stir with a spatula until just combined. Avoid overmixing to keep the crumb tender.
• Fold in apples. Stir in the diced apples and any optional add-ins. The batter will be thick—this is good.
• Portion the batter. Divide evenly among the muffin cups, filling about 3/4 full. Sprinkle with the cinnamon-coconut sugar topping if using.
• Bake. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and improves texture.

Why This Recipe Works

• Moist without dairy: A mix of applesauce and a neutral oil keeps the muffins soft and tender, no butter needed.
• Balanced sweetness: Maple syrup or coconut sugar adds gentle sweetness that lets the apples shine.
• Gluten-free done right: Using a quality 1:1 gluten-free flour blend keeps the crumb fluffy, not gummy.
• Warm spices: Cinnamon and nutmeg bring out the apple flavor without overwhelming it.
• Simple method: One bowl, basic tools, and no special equipment required.

What You’ll Need

• 1 3/4 cups gluten-free 1:1 all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 2 large eggs, room temperature (or flax eggs for vegan)
• 1/2 cup unsweetened applesauce
• 1/3 cup pure maple syrup or coconut sugar
• 1/4 cup light olive oil, avocado oil, or melted coconut oil
• 1 teaspoon pure vanilla extract
• 1/4 cup unsweetened non-dairy milk (almond, oat, or soy)
• 1 1/2 cups peeled, finely diced apple (about 1 large or 2 small; Honeycrisp, Fuji, or Pink Lady)
• Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins, or 2 tablespoons hemp hearts
• Optional topping: 1–2 tablespoons coconut sugar mixed with a pinch of cinnamon

How to Make It

1. Prep the pan. Line a 12-cup muffin tin with paper liners and lightly spray them. Preheat the oven to 350°F (175°C).
2. Mix dry ingredients. In a large bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
3. Whisk the wet ingredients. Add eggs, applesauce, maple syrup (or coconut sugar), oil, vanilla, and non-dairy milk.

   Whisk until smooth and glossy.

4. Combine gently. Add the wet mixture to the dry ingredients. Stir with a spatula until just combined. Avoid overmixing to keep the crumb tender.
5. Fold in apples. Stir in the diced apples and any optional add-ins.

   The batter will be thick—this is good.

6. Portion the batter. Divide evenly among the muffin cups, filling about 3/4 full. Sprinkle with the cinnamon-coconut sugar topping if using.
7. Bake. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and improves texture.

How to Store

• Room temperature: Store in an airtight container for up to 2 days.

  Place a paper towel underneath and on top to absorb moisture.

• Refrigerator: Keep in a sealed container for up to 5 days. Warm briefly in the microwave or toaster oven before eating.
• Freezer: Freeze individually wrapped muffins in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.

Benefits of This Recipe

• Gluten-free and dairy-free: Perfect for those with sensitivities without sacrificing taste or texture.
• Lower sugar: Naturally sweetened with applesauce and maple syrup for a gentle, not cloying, sweetness.
• Fiber-rich: Apples and gluten-free whole-grain blends (if using) add fiber to keep you satisfied.
• Great meal prep: Freezer-friendly and easy to pack for on-the-go snacks and breakfast.
• Kid-approved: Soft, cinnamon-spiced, and not too sweet—easy win.

What Not to Do

• Don’t overmix the batter. This can make gluten-free muffins dense and tough.
• Don’t skip the liners or oil. Gluten-free batters can stick more—use liners and a light spray.
• Don’t add large apple chunks. Keep pieces small so the muffins bake evenly and hold together.
• Don’t overbake. Dry muffins are usually overbaked; start checking at 18 minutes.
• Don’t use a flour blend without binders. If your mix lacks xanthan gum or similar, the muffins may crumble.