Have a delicious start to your day with these Gluten-free Apple Granola Muffins! They are light and fluffy, filled with tart apples and healthy whole-grain granola. Perfect for quick breakfasts and after school snacks.
Why You'll Love this Recipe!
Whether you're looking for quick breakfast options, healthy after-school snacks, or just love a good muffin, this easy, one-bowl recipe is for you!
These Gluten-Free Apple Granola Muffins are soft, fluffy, and moist. They're filled with tart apples, warm cinnamon, and healthy whole-grain granola which adds even more texture.
You might not think to add granola to your muffin batter, but you should try it! It's a great way to use up that last little bit of granola hanging out in the pantry. If you don't have leftover granola, these muffins are totally worth buying a new bag for!
It's great that apple season coincides with back-to-school season because these muffins are the perfect kid-friendly lunchbox treat. Kids love a muffin tucked into their lunchboxes! It's even better if you can add some sort of fruit or vegetable in them, like carrots or zucchini!
- Granola: Be sure to use certified gluten-free granola! You can use just about any flavor, so long as you think it would go well with apples! Plain or maple flavored granola is a safe bet, like this Bob's Red Mill Homestyle Maple Sea Salt Granola.
- Gluten-Free 1:1 Flour: I tested this recipe with Bob's Red Mill 1:1 Flour.
- Apples: I used Granny Smith apples. Any tart apple good for baking is fine. I preferred shredding the apples, but feel free to finely dice them if you prefer.
- Neutral Oil: You can use canola, coconut, or any neutral flavored oil.
- Milk: Feel free to substitute dairy-free milk if necessary.
Quickly make these muffins all in one bowl, no special mixers or equipment required!
- In large mixing bowl, whisk together all of the dry ingredients including the sugar.
- Then add the wet ingredients right on top.
- Use your whisk to combine the wet with the dry ingredients.
- Once fully combined, fold in the apples and granola.
- Divide the batter in a prepared 12 cup muffin pan.
- Press extra diced apples and/or granola on top for added visual appeal and texture!
- Bake according to the directions below.
- This recipe calls for granola, not oats!
- Use a large cookie scoop for evenly sized muffins.
- If you prefer baking by weight, click the metric button on the recipe card.
These muffins are best eaten as fresh as possible. Feel free to make them a day ahead if needed. Store muffins in an airtight container, in the fridge or at room temperature. They will last 2-3 days.
You can also tightly wrap and freeze the muffins if desired, in which case they will last up to 3 months.
Gluten-Free Apple Granola Muffins
- 1 ⅓ cups gluten-free 1:1 flour, such as Bob's Red Mill
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¼ cup milk, non-dairy if needed
- ¼ cup neutral oil
- 1 teaspoon vanilla
- 1 cup shredded Granny Smith apple, about 2 apples, plus extra finely diced apple for tops if desired.
- ¾ cup certified gluten-free granola, plain or maple flavor, plus extra for tops if desired.
- Preheat oven to 375°F. Grease or line a 12-cup muffin tin with liners.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon and salt.
- Add the eggs, milk, oil, and vanilla to the bowl and blend until well combined.
- Fold in the shredded apples and granola.
- Scoop ¼ cup batter into each muffin cup. Gently press extra granola or finely diced apples on top, if desired.
- Bake at 375°F for 15-18 minutes. When done, the muffins will be lightly golden brown and a toothpick inserted in the center will come out clean.