These gluten free apple cinnamon breakfast muffins are low in sugar, high in fiber, and the perfect way to start your day!

These gluten-free apple cinnamon breakfast muffins are the perfect solution for a morning boost that’s both nutritious and satisfying. Packed with sweet, juicy apples, warm cinnamon, and wholesome ingredients, these muffins are not only low in sugar but also high in fiber. Whether you’re gluten-sensitive or just looking for a healthier breakfast option, this recipe delivers all the flavor without compromising on nutrition.

What makes these muffins nutritious?

When writing this recipe, I made sure to use simple, wholesome ingredients. There are no harmful oils nor refined sugars. As a matter of fact, the maple syrup that these include for sweetening is used very minimally, resulting in a very low sugar muffin.

Using flax meal, oats, and of course, whole apples, there is a considerable amount of fiber present. This in conjunction with the low sugar aspect makes eating one of these muffins the perfect way to begin your day.

For moisture, I used plain greek yogurt and extra virgin olive oil. The shredded apples naturally add some moisture as well.

How to store apple cinnamon breakfast muffins.

I would recommend keeping these in an airtight container in the fridge for 1 week, or frozen for 1 month. If you were to serve them the same day, then you can certainly leave them out at room temp for the day.

Tips for Perfect Apple Cinnamon Muffins:

Choose the Right Apples: Opt for sweet-tart varieties like Honeycrisp or Gala for the best flavor. They hold their shape well and add a delightful burst of sweetness.
Don’t Overmix: Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined for a light, fluffy texture.
Make Them Ahead: These muffins freeze beautifully. Make a batch ahead of time and freeze them for up to a month. Just thaw overnight in the fridge or warm them up in the microwave for a quick breakfast.

Apple cinnamon breakfast muffins ingredients

Apples: Perhaps the most obvious ingredient. In this recipe, I use two medium sized Gala apples. The type of apple you use is up to your personal preference. Peeling is optional, but I left the skin on my apples. I wanted to include all of the fiber I could here, and leaving the skins on definetly helps with this.

Almond Flour and Tapioca Flour: By adding a little bit of tapioca to the almond flour, the texture greatly improves. Using almond flour alone in recipes is tricky. Additionally, the texture created by the addition of tapioca starch is what I desired for these muffins.

Baking Powder: My choice of binder for these muffins.

Maple Syrup: The natural sweetener of this recipe. By only using 1/4 cup, there are only two servings of maple syrup across 12 muffins, creating mildly sweet and low sugar results.

Gluten Free Oats: If you are following this recipe as a strictly gluten free eater like me, you must make sure to buy certified gluten free oats. The addition of oats gives these muffins their breakfast- like charm.

Greek Yogurt: Plain greek yogurt used for structure and moisture purposes.

Olive Oil: A small amount of olive oil for added moisture.

Vanilla: A necessary flavor enhancer!

Cinnamon + Nutmeg: The spices I use that pair perfectly with vanilla for the perfect flavor.

Eggs: Another typical ingredient in baking! Three eggs in this recipe make the perfect binder.

Flax Meal: Flax introduces fiber and Omega-3s for added nutrition in these muffins.

Gluten Free Oats

If you are following this recipe as a strict gluten free eater like myself, using the correct oats is essential. This is a common issue among those who have recently gone gluten free, and are still learning about gluten. While oats themselves are technically gluten free, the processing and handling of them totally contaminates them with gluten.

When buying oats, look for the Certified Gluten Free label. I enjoy Bob’s Red Mill oats. They have a separate, completely gluten free facility, and their gluten free products are tested using the ELISA Gluten Assay Test.

What to add to these muffins

While I absolutely love these muffins by themselves, they are even more delicious with additions! After warming them up, you cannot go wrong with spreading butter, nut butter, or even jam over top. Or, eat these on the side of your main dish for a more filling meal!

How to make breakfast muffins

Step 1

Preheat your oven to 350.

Step 2

Shred or finely chop your apples and set them aside while you prepare the mixtures.

Step 3

In a small bowl, gather your dry ingredients. This includes the almond flour, tapioca flour, baking powder, cinnamon, nutmeg, and pinch of salt. Whisk this and have ready for when the wet mixture is done.

Step 4

In a larger bowl, whisk the eggs, olive oil, maple syrup, vanilla, and greek yogurt. Once this is mixed well you are ready to add the flax meal.

Step 5

Once the flax meal is fully incorporated, you can add the dry mixture to the wet mixture and mix until it is all even.

Step 6

Fold in the apples until completely combined.

Step 7

Spoon batter into your lined muffin pan. Fill these up most of the way, about 3/4 of the way. Place in the oven and bake for 30-35 minutes.