Gluten-Free Apple and Oat Muffins

Recipe and Photo by Anna Stockwell


  • 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


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.

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