Gluten-Free Apple Muffins
Author: April | Food n' Focus
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
  • 2 cups Bob's Red Mill Almond Flour
  • ¼ cup Bob's Red Mill Coconut Flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 3 large eggs
  • ⅔ cup honey
  • 1½ teaspoons vanilla extract
  • ½ cup plain Greek yogurt
  • 1½ cups peeled and diced apples
  • Streusel:
  • ¼ cup Bob's Red Mill Almond Flour
  • 1 teaspoon Bob's Red Mill Coconut Flour
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon coconut oil, room temperature
  • 1 tablespoon maple syrup
  • pinch of salt
  • ⅓ cup pecans or almonds, chopped
  1. Preheat the oven to 425 degrees F. Line 14 muffin cups with muffin liners.
  2. Prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
  3. In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  4. In a large bowl, mix together the wet muffins ingredients (eggs through Greek yogurt).
  5. Add the dry mix to the wet and stir just until combined. Do not over mix. Fold in the apples.
  6. Pour ⅓ cup of batter into each muffin cup. Sprinkle the streusel on top.
  7. Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F for another 8 - 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  8. Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  9. Keep refrigerated in an airtight container after the first 24 hours.
Recipe by Food n' Focus - Food, Travel, Photography at