Gluten-Free Apple and Oat Muffins
Recipe and Photo by Anna Stockwell
INGREDIENTS:
- 4 large eggs
- ½ tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- ⅔ cup plus 1 Tbsp. pure maple syrup
- ⅔ cup plus 1 Tbsp. virgin coconut oil, melted
- 1½ cups (145 g) gluten-free oat flour
- 1 cup (98 g) almond flour or meal
- 1 Tbsp. (7 g) flaxseed meal
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 large Pink Lady apple (about 8 oz.), grated
- ¾ cup (98 g) skin-on sliced almonds, divided
- ¾ cup (80 g) gluten-free old-fashioned oats, divided
DIRECTIONS:
Step 1
Preheat oven to 350°. Line a standard 12-cup muffin pan with paper liners. Whisk eggs, lemon zest, lemon juice, ⅔ cup maple syrup, and ⅔ cup oil in a large bowl. Whisk oat flour, almond flour, flaxseed meal, baking powder, cinnamon, and salt in a medium bowl until no clumps remain. Gently add to egg mixture and whisk to combine. Mix in apple, ½ cup almonds, and ¼ cup oats. Divide batter among prepared muffin cups, filling each to the very top.
Step 2
Mix remaining ¼ cup almonds, ½ cup oats, 1 Tbsp. maple syrup, and 1 Tbsp. oil in a small bowl to combine. Sprinkle oat topping over each muffin.
Step 3
Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the centers comes out clean, 25–30 minutes.
