- 1 3/4 cups 250 g gluten free flour blend (see notes)
- 3/4 teaspoon 2 g xanthan gum (omit if your flour blend contains it)
- 1/2 cup 102 g granulated sugar
- 1 teaspoon 6 g baking soda
- 1/2 teaspoon 3 g fine sea salt
- 1 1/2 teaspoons 4 g ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 cup 115 g light brown sugar, packed
- 2 large eggs room temperature
- 3/4 cup apple cider room temperature
- 1/4 cup avocado oil see notes
- 1 teaspoon pure vanilla extract
- 1 medium apple peeled and finely diced (about 1 cup or 140g)
Preheat oven to 400 degrees and line a standard muffin tin with 12 paper liners or spray with non-stick spray.
In a large bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, baking soda, salt, cinnamon, nutmeg, and allspice. Then set aside.
In a medium bowl, whisk together the brown sugar, eggs, apple cider, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Mix in the apples.
Divide the batter evenly between the 12 muffin cups and then bake for 16-18 minutes (it took a full 18 minutes in my oven).
Cool the muffins on a wire rack. Serve warm or room temperature.
- For this recipe, I used my Nightshade-Free Gluten Free Flour Mix. If the flour blend you use contains xanthan gum, omit the amount called for in the recipe.
- Canola Oil or Vegetable Oil can be subbed for the Avocado Oil.
- Leftover muffins keep in an airtight container at room temperature up to 2 days. These muffins can also be frozen.
Serving: 1g | Calories: 168kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 40mg | Fiber: 1g | Sugar: 11g
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.