Gluten-Free Apple Protein Muffins
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These Gluten-Free Apple Protein Muffins are a faster and lower sugar spin on my Apple Cinnamon Bread that I love making around the holidays! Sift some powdered sugar on top of them after they cool for a festive holiday feel! These Apple Muffins are made with gluten-free oats and yogurt making them flourless protein muffins!
Why You’ll Love These Apple Muffins
Gluten-free. Making them enjoyable for anyone who’s not able to have gluten.
Toddler-approved. My toddler loves these muffins! They are low in sugar compared to many muffin recipes and have lots of nutrients in them like Vitamin C, fiber, and protein!
Protein-filled. I added yogurt to these muffins to give them a protein boost!
Gluten-Free Apple Protein Muffin Ingredients
Gluten-free oats (blended to form a flour)
Baking soda + baking powder
Cinnamon
Coconut sugar
Salt
Apples
Eggs
Greek yogurt
Maple syrup
Vanilla
How to Make Gluten-Free Apple Protein Muffins
STEP 1
In a blender or food processor, blend oats until they turn into a flour consistency. Add the oats to a large bowl followed by the baking soda, baking powder, cinnamon, coconut sugar, and salt, and mix well.
STEP 2
In a medium-sized bowl, mix together the shredded apple, most of the diced apple (reserve some for topping the muffins), eggs, greek yogurt, maple syrup, and vanilla. Then pour the wet ingredients into the dry and stir until just combined.
STEP 3
Scoop batter into muffin liners and fill to the brim of each liner. Top with remaining apple pieces and bake in the oven at 375 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out mostly clean when inserted in the middle of a muffin.
How to Store Gluten-Free Apple Protein Muffins
How to Store: Once muffins have cooled, store them in an air-tight container or Ziploc bag in the fridge for 3-5 days. I love warming my muffins up for about 30 seconds and slathering a little butter on them when I’m ready to eat any leftovers!
How to Freeze: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe air-tight container or bag for up to 3 months. Thaw on the countertop at room temperature or heat in the microwave until heated through. You may want to heat them in the oven for a few minutes to get them a little crispy/firm on the outside again.
More Gluten-Free Sweet Recipes to Try!
Gluten-Free Almond Flour Chocolate Chip Cookies
Healthy Banana Zucchini Bread (Gluten-Free)
Gluten-Free Chocolate Chip Banana Bread
If you tried these Gluten-Free Apple Protein Muffins or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Gluten-Free Apple Protein Muffins
Ingredients
- 2 cups gluten-free oats blended, (I use Trader Joe’s Gluten-Free Rolled Oats and blend them in a blender)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 cup coconut sugar
- 1/8 teaspoon salt
- 2 apples, (1 apple grated and 1 apple diced)
- 2 eggs
- ½ cup greek yogurt
- ¼ cup maple syrup
- 2 teaspoons vanilla
Instructions
- Preheat oven to 375 degrees Fahreneheit. Line a muffin tin with non-stick muffin liners.
- In a blender or food processor, blend oats until they turn into a flour consistency.
- Add the oats to a large bowl followed by the baking soda, baking powder, cinnamon, coconut sugar, and salt, and mix well.
- In a medium-sized bowl, mix together the shredded apple, most of the diced apple (reserve some for topping the muffins), eggs, greek yogurt, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Scoop batter into muffin liners, filling them to about the brim of each liner. Top with remaining apple pieces and bake in the oven at for 18-20 minutes or until a toothpick comes out mostly clean when inserted in the middle of a muffin.