Gluten-Free Apple and Oat Muffins

Name: Gluten-Free Muffins
Yield: Makes 12
Ingredients: 4 large eggs; ½ tsp. finely grated lemon zest; 1 Tbsp. fresh lemon juice; ⅔ cup plus 1 Tbsp. pure maple syrup; ⅔ cup plus 1 Tbsp. virgin coconut oil, melted; 1½ cups (145 g) gluten-free oat flour; 1 cup (98 g) almond flour or meal; 1 Tbsp. (7 g) flaxseed meal; 2 tsp. baking powder; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 1 large Pink Lady apple (about 8 oz.), grated; ¾ cup (98 g) skin-on sliced almonds, divided; ¾ cup (80 g) gluten-free old-fashioned oats, divided

By Anna Stockwell

October 22, 2018

Image may contain Food Dessert Plant Muffin Vegetable and Nut

Photo by Chelsea Kyle, Food Styling by Susie Theodorou

Inspired by bircher muesli, these protein-packed muffins get extra texture and flavor from almonds, grated raw apples, and oats folded into the gluten- and dairy-free batter. Spiced with just enough cinnamon and sweetened with maple syrup, they’re the breakfast treat of the season.

Recipe notes

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