5-Ingredient Healthy Apple Muffins (Gluten-Free, Kid-Friendly)

 

Back-to-school season calls for quick, wholesome snacks. These apple muffins are soft, naturally sweet, and made with just five ingredients you probably already have. No refined sugar, no fuss—just pure comfort in every bite.

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Golden, cinnamon-dusted apple muffins—perfect for lunchboxes.

Ingredients (12 muffins)

• 2 medium apples, peeled and grated (about 180 g)
• 2 large eggs, room temperature
• 200 g gluten-free oat flour (or rolled oats blended fine)
• 60 ml honey or maple syrup
• 1 tsp baking powder
• Optional: 1/2 tsp cinnamon, pinch of salt

Step-by-Step

1) Mix wet ingredients

Whisk grated apples, eggs, and honey/maple until smooth.

2) Add dry ingredients

Fold in oat flour, baking powder, and cinnamon (if using) until just combined.

3) Fill & bake

Spoon into a lined muffin tray (about 3/4 full) and bake 15–18 minutes at 180°C/350°F.

4) Cool & serve

Cool on a wire rack for 5–10 minutes before serving.

Recipe Card

Prep: 5 mins

Bake: 15–18 mins

Total: ~20–23 mins

Yield: 12 muffins

Diet: Gluten-free, refined sugar-free

Ingredients

• 2 medium apples, peeled and grated (about 180 g)
• 2 large eggs, room temperature
• 200 g gluten-free oat flour (or rolled oats blended fine)
• 60 ml honey or maple syrup
• 1 tsp baking powder
• Optional: 1/2 tsp cinnamon, pinch of salt

Instructions

1. Preheat oven to 180°C/350°F. Line a 12-cup muffin tray.
2. Whisk grated apples, eggs, and honey/maple in a bowl until smooth.
3. Fold in oat flour, baking powder, and cinnamon (if using) until just combined.
4. Spoon batter into liners, about 3/4 full.
5. Bake 15–18 minutes, until tops are golden and a toothpick comes out clean.
6. Cool on a wire rack for 5–10 minutes before serving.

Nutrition (approx. per muffin)

Calories	108
Carbs	19.1 g
Protein	3.3 g
Fat	2.3 g
Fiber	2.0 g

Nutrition values are estimates and will vary based on brands and exact ingredients.

Pro Tips

• Room-temp eggs: help the muffins rise better.
• Don’t overmix: gentle folding keeps muffins fluffy.
• Apple moisture: if apples are very juicy, squeeze lightly before adding.

Variations

• Chocolate chip: fold in 1/2 cup mini chocolate chips.
• Raisin cinnamon: add 1/2 cup raisins + 1 tsp cinnamon.
• Nutty crunch: add 1/3 cup chopped walnuts or almonds.

Storage

Store in an airtight container for 2 days at room temperature or up to 5 days in the fridge. Freeze up to 2 months; thaw overnight.

FAQ

Can I replace oat flour? Yes—use almond flour (texture will be more tender), or a gluten-free all-purpose blend (add 1–2 tbsp milk if batter is thick).

No honey? Use maple syrup, or 50 g coconut sugar + 30 ml milk.

Egg-free? Try 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Bake a few minutes longer.

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Love quick gluten-free bakes? Try our Classic Fluffy Gluten-Free Pancakes next.

Lunchbox-ready apple muffins for busy school mornings.

Tag your bake: #BakeAsPro — we’d love to see your muffins!