Apple & Granola Muffins

Well, what can I say?  Muffins fresh out of the oven, still warm whilst you eat them and the flavours of apple and cinnamon tickle your tastebuds plus the surprise of granola in there…these are oh so good!

I don’t share a lot of baked goods recipes on my website as baking isn’t my strong point in the kitchen.  However, I am practicing and learning lots through the Gluten-Free Baking Academy and looking forward to develop my baking skills to bring you more delicious baked goods like these muffins.

The combination of apple in these muffins combined with some of my popular Maple & Cinnamon Granola work so well together – obviously you can use any granola of your liking, but, if you live in the UK and would like to try some of my granola you can purchase it in my online shop.

These muffins are great as a snack but also as a breakfast too, especially with some nut butter spread on them.  I enjoy them slightly warm but they are still great when cold too.

Makes 12


-2 flax eggs (mix 2 Tbsp. ground flax with 6 Tbsp. water)


-3/4 cup all-purpose gluten-free flour (I use Bob’s Red Mill)

-1/4 cup almond flour

-3/4 cup Nourish by Rebecca Maple & Cinnamon Granola (or granola of your choice)

-1 tsp. baking powder

-1 /2 tsp baking soda

-1/4 cup coconut sugar

-1 tsp. ground cinnamon

-pinch of salt


-1 apple cleaned, cored & diced

-1/4 cup applesauce

-2 Tbsp. coconut oil, melted

-1/3 cup dairy-free milk (I used almond)

-2 Tbsp. maple syrup

-1 1/2 tsp. vanilla extract

How To Make

First, make your flax eggs and set aside.  Pre-heat your oven to 180C/355F and place paper muffin cases in a muffin tin, or, if you’re using silicone cases, pop them on a baking sheet.

In a large bowl mix together the dry ingredients, mixing well to ensure everything is combined.

In a separate smaller bowl, mix the wet ingredients and the flax eggs together.  Once mixed, add the wet ingredients to the dry ingredients, stirring really well.

Place a heaped tablespoon of batter into each muffin case and place in the oven for 20-25 minutes until the muffins are golden and a toothpick comes out clean when inserted.

Remove the muffins from the oven and allow to cool slightly in the tin/cases before removing them to a wire rack to cool completely – although having one warm is highly recommended!

Store in an airtight container for up to 5 days.



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