Gluten-Free Apple Cinnamon Muffins

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Hey guys!

Do you ever just wish you could have a little pop of bread-y carbs without all the added junk you get from pastries, muffins and cookies? Sometimes there’s nothing better than a lightly sweet muffin that you can throw in your bag for a snack, nibble at with tea, or have for breakfast. These soft and fluffy apple cinnamon muffins have zero flour of any kind! I know, right?!  NO flour?? How is that even possible? It must be magic! :P

You’ll love how they look, feel and taste just like regular muffins that use flour. You can try using peanut butter or almond butter, but cashew butter really is the best! It’s got a mild sweetness to it and a very neutral flavor, which allows the subtle apple notes to come through. You can also try these as a banana version by using mashed banana in place of the applesauce. The level of sweetness is really up to you. If you’re using a concentrated sweetener like stevia, you don’t need much at all; you don’t want to add too much and have them taste bitter. If you use a granulated sweetener, such as monk fruit, you’ll need about 2 tablespoons. If you use honey or maple syrup, it’s also about 2 tablespoons. Muffins like these allow us to un-process our diets one little recipe at a time! Definitely give these a try so you can make your days just a little easier, brighter and tastier!

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GLUTEN-FREE APPLE CINNAMON MUFFINS 

Yield: 8 servings

Serving Size: 1 muffin

Prep Time: 5 min

Cook Time: 18 min

Ingredients:

  •  1 cup cashew butter
  • 2⁄3 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon cinnamon (optional)
  • Stevia, monk fruit extract, honey or maple syrup to taste*

Method:

  1. Preheat oven to 375°F.
  2. Coat 8 muffin liners with cooking spray (foil liners work best with no sticking).
  3. In a medium bowl, add the cashew butter, applesauce and eggs. Whisk well, or use beaters set to low speed. Add in the vinegar, vanilla extract, baking soda, cinnamon, and sweetener of choice, and mix until combined (don’t over-mix).
  4. Spoon batter 3/4 full into the liners and bake for 17-18 minutes, or until an inserted toothpick comes out clean.

*The amount of sweetener you use will depend on the type you use. Start conservatively, as these muffins have a wonderful natural sweetness from the applesauce.

Nutrition Info (with stevia)

Calories: 188 | Protein: 6.5g | Fat: 15g | Net Carbs: 9g | Fiber: 1.3g

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Comment below if you give these a try, and let me know which kind of muffins I should healthify next!

  • Jessi Summers

    Hi Cassey, this is noted as “not much at all” for how much Stevia to use but I was wondering how much that was? Is that like one packet, or half a packet, or what? Thank you in advance for any help! (Also I’ve logged in several times and the comments section refuses to recognise that I’m logged in already… don’t know what else to do besides post as a guest. :c)

    • Jessi Summers

      I’m eating one now – it’s really good, and has a fantastic texture! I might use a little more sweetener next time, having only added half a packet of Stevia this time. A real winner!

  • Bibi Mariano
  • Rebecca

    I made these tonight and they came out awesome- drizzled syrup on top! I would love a healthy carrot cake/pumpkin muffin for fall :)

  • Sarah

    You can use PB2 in place of cashew butter (just add some water for consistency) and egg whites instead of eggs (you will need more than 2 egg whites) to make these much lower fat and higher protein. A lot of “low carb” snacks are actually quite high in fat so generally are not too macro friendly (if you’re like me an track your macros, this can be an issue but luckily I have gotten quite good at substitutions also because I can’t have dairy or gluten). Another helpful tip to make baked goods gluten free is to replace the flour with protein powder (I can’t have dairy so I use vanilla vegan protein powder, which also saves me from using vanilla in recipes) and just add a little more liquid. These look delicious and I will try them with egg whites and PB2 :)

  • Clara G.

    This looks so good!

  • Jessica Burke

    Can you please post substitutes for nut butters/nut milk. I have a nut allergy (so do a lot of people), and I would love to know what you recommend as a substitution. Thanks!

    • Elissa

      Same! I’ve stopped even looking at these recipes because they always have nuts…

    • sarah

      A good friend of mine who also has a nut allergy generally used sun butter in place of nut butters. You can use soy, rice, coconut or goat’s milk in place of nut milk (or normal or lactose free milk if you consume dairy). Try adding a bit more cinnamon than she suggests and maybe a bit of nutmeg if you enjoy more of a “fall flavour”. Happy baking! :)

  • John

    This looks like a nice snack! I like cashew butter best so I think I’d go for that option!

    – J. Munro
    http://foodvacuumsealers.com.au

  • Nut butters are a dangerous territory for me since I tend to overeat them all the time. Cashew butter is a drug!!

  • Eliana António

    This looks great!!!

    Found you on youtube and I’m never letting go!