Delicious Gluten-Free Apple Cinnamon Pecan Muffins Recipe
Welcome to my gluten-free, dairy-free, and organic kitchen! As a nutritionist and food blogger, my passion is to help you create delicious meals that are not only healthy but also easy to make. And today, I’m excited to share with you my gluten-free apple cinnamon pecan muffins recipe—with no dairy or refined sugar.
These muffins are perfect for breakfast, brunch, or as an on-the-go snack. The combination of warm cinnamon spices and the sweetness of apples and pecans make them truly irresistible. You’ll love how moist and tender they are, thanks to almond flour and honey that keep them free of gluten, while coconut oil and non-dairy milk makes a great substitute for any butter or regular milk.
Plus, it’s also a perfect recipe for people who have gluten intolerance or celiac disease—a condition that affects approximately 1% of the world’s population—so we can fully enjoy these scrumptious muffins without any pain or discomfort afterward.
So gather your ingredients and preheat your oven. Trust me; you wouldn’t want to miss out on these amazing gluten-free apple cinnamon pecan muffins!
Why You’ll Love This Recipe
Are you a fan of comfort food that also happens to be healthy and gluten-free? Then do we have the recipe for you! Our Gluten-Free Apple Cinnamon Pecan Muffins will tantalize your taste buds with the flavors of fall, while also keeping you on track with your dietary needs.
Imagine biting into a freshly baked muffin that is spiced with cinnamon, studded with pecans, and bursting with tender chunks of apple. Now imagine enjoying that delicious treat without having to worry about gluten, dairy, or refined sugars. That’s right! This recipe is dairy-free and made without any processed ingredients, making it the perfect guilt-free indulgence.
But don’t let its healthy qualities fool you- these muffins are just as tasty as any other baked good on the menu. Made from a blend of almond flour and gluten-free flour, they’re light and fluffy, yet still perfectly moist. And did we mention that they’re incredibly easy to make? All it takes is one large bowl to whisk together the dry ingredients, another bowl for the wet ingredients, and then combining everything together until it forms an irresistible batter.
So why will you love our Gluten-Free Apple Cinnamon Pecan Muffins? Because they deliver on both taste and nutrition- no need to compromise! They’re perfect for breakfast on-the-go or as a midday snack. And with just a handful of simple ingredients, they’re budget-friendly too. Trust us- this recipe will become a staple in your meal rotation in no time.
Ingredient List
Now, let’s dive into the heart and soul of this Gluten Free Apple Cinnamon Pecan Muffins recipe- The Ingredient List! The ingredients below are what you need to make 12 deliciously moist and flavorful muffins that everyone will love.
Ingredients:
- 2 cups gluten-free flour blend (or almond flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 cup brown sugar
- 1 cup unsweetened apple sauce
- 1/3 cup canola oil or melted coconut oil
- 1/3 cup honey (or agave syrup)
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 cup unsweetened almond or coconut milk
- 1 medium tart apple, peeled and chopped
- 1/2 cup pecans, chopped
Note: For dairy-free options, use almond or coconut milk; for vegan options, use a flax egg instead of regular egg.
The Recipe How-To
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Preheat the oven to 375°F. Grease muffin tin or line it with muffin cups.
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In a large bowl, whisk together almond flour, gluten-free flour blend, 1 1/2 teaspoons of cinnamon, baking powder, baking soda and salt.
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In another bowl, mix 1 cup chopped apples and pecans with 2 teaspoon cinnamon and 1/2 teaspoon brown sugar.
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In a separate large bowl, whisk together egg, ⅓ cup canola oil, ½ cup honey and 1 teaspoon vanilla. Add in the dry mixture, alternating with 1 cup unsweetened milk until well combined.
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Stir in the apple-pecan mixture into the batter until well mixed.
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Spoon the batter into the muffin cups and sprinkle some chopped pecans on top.
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Bake for about 20-25 minutes or until the muffins are golden brown or inserted toothpick comes out clean after baking.
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Let cool briefly in pan before transferring muffins to cool completely on a wire rack.
Gluten-Free Flour Blend Options
- Substituting any store bought all-purpose gluten-free flour works.
- Alternatively use homemade blend of oat, almond or coconut flour (if paleo) along with tapioca or arrowroot starch, xanthan gum (or psyllium husk).
Vegan/Dairy-Free Option
- Unsweetened soymilk is used for this recipe (substitute with any other dairy-free milk like almond, cashew etc).
- Eggs can be replaced by flax eggs (combine 1 tablespoon ground flaxseed meal +3 tbsps water per egg let sit for few minutes) for vegan option.
Make-Ahead/Storing
- Muffins can be stored for up to 2-3 days in an airtight container at room temperature.
- For longer shelf life, store them in the fridge or freezer (reheat in oven or microwave before serving).
Enjoy these delicious Gluten-Free Apple Cinnamon Pecan Muffins for your breakfast or snack.
Substitutions and Variations
Looking for ways to switch up this gluten-free, dairy-free Apple Cinnamon Pecan Muffin recipe? No problem! Here are a few suggestions to help you customize these muffins to suit your dietary preferences or experiment with different flavors:
1. Flour Blend – The recipe calls for a gluten-free flour blend, but feel free to use almond flour or coconut flour for a paleo-friendly version. You can also swap in whole wheat flour if you don’t have any issues with gluten.
2. Pecan Substitutes – If you’re not a fan of pecans, try making these muffins with walnuts or almonds instead.
3. Dairy-Free Milk – Use your favorite dairy-free alternative (such as almond milk or oat milk) in place of the non-dairy milk in the recipe.
4. Egg Substitutes – For vegan muffins, replace the eggs with flax “eggs” (mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes until it thickens).
5. Sweeteners – Swap honey for maple syrup or agave nectar.
6. Fruit Variations – These muffins would be delicious with pears, peaches, or berries in place of the apples.
7. Crumb Topping – Top these muffins with a streusel crumble made from oats, coconut sugar, cinnamon and vegan butter to add an extra layer of sweetness and texture.
Have fun experimenting and don’t be afraid to get creative with this recipe!
Serving and Pairing
These gluten-free apple cinnamon pecan muffins are perfect for a quick breakfast, midday snack or dessert! Serve fresh out of the oven with a dollop of plain yoghurt and drizzle of honey for the ultimate indulgent treat. You can also try spreading some creamy nut butter on top or pair it with a glass of almond milk for a dairy-free option.
These muffins are also great to bring along to potlucks and gatherings. The warm aroma of cinnamon and apples will make your kitchen smell like a cozy autumn day, and your guests will love the flavor and texture combination of the pecans.
If you’re feeling adventurous, try pairing these muffins with a hot cup of dark roast coffee or green tea. The caffeine will give you an extra boost in productivity while still being healthy and guilt-free. Or, pair it with a chai latte for a cozy beverage that complements the warm spices in the muffins.
No matter how you serve it, these gluten-free apple cinnamon pecan muffins are sure to delight your taste buds and satisfy your craving for a delicious treat.
Make-Ahead, Storing and Reheating
These Gluten-Free Apple Cinnamon Pecan Muffins make a delicious and healthy breakfast or snack option, and it’s easy to prepare them ahead of time for meal prep or special occasions. Here are some tips on how to make these muffins ahead of time and store them properly.
Make-Ahead: You can make the muffin batter up to 2 days in advance and refrigerate it. This way, all you have to do is simply preheat the oven, line your muffin tin, and bake when you’re ready. The muffin batter will remain fresh for two days in the refrigerator.
Storing: Once the muffins are cooled down to room temperature after baking, store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer than that, store them in the refrigerator where they will stay fresh for up to 5 days.
Reheating: If you prefer warm muffins or want to reheat leftovers, place them in the microwave on high for 10-15 seconds per muffin. Alternatively, if you have more time then reheat them in the oven at 180°C (350°F) for 5 minutes so that they become crispy from outside but remain moist from inside.
Now that you know how simple it is to make-ahead and store these delicious gluten-free treats, you can enjoy them freshly baked anytime!
Tips for Perfect Results
Baking can be a tricky business, especially when it comes to gluten-free recipes. I’ve baked this recipe many times and I’ve learned a few things along the way that can help you achieve perfect muffins every time. So without further ado, here are my top tips for making these gluten-free apple cinnamon pecan muffins.
1. Use Room Temperature Ingredients
Before you begin to mix your ingredients, make sure that all of them are at room temperature. Doing this will ensure that they combine properly, giving you a better overall texture in your muffins.
2. Measure Accurately
Baking is a precise science that requires exact measurements. When making these muffins, use measuring cups and spoons to ensure that you’re adding the correct amount of each ingredient.
3. Don’t Overmix
When it’s time to mix your wet and dry ingredients together, do not overmix! Overmixing leads to tough muffins instead of fluffy ones; so mix until everything is just combined.
4. Keep an Eye on Bake Time
Every oven is different, and bake times can vary greatly depending on the model and age of your oven. Keep an eye on your muffins as they bake and check for doneness at the minimum bake time specified in the recipe.
5. Let Them Cool
I know it’s hard to resist diving into freshly-baked goods, but let your muffins cool completely on a wire rack before removing them from the pan or cutting into them. Cooling helps set their structure and prevent stickiness.
By following these tips, you’ll have perfectly light, fluffy and delicious gluten-free apple cinnamon pecan muffins every time – without fail!
Bottom Line
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In conclusion, gluten-free apple cinnamon pecan muffins are a delicious and healthy treat. They’re perfect for those who need to eat gluten-free, dairy-free, or both. These muffins are easy to make, and the result is a combination of sweet and savory flavor that will delight your taste buds.
So why not try this recipe today? You won’t be disappointed! I encourage you to take the first step towards a healthier lifestyle by incorporating more wholesome, nutritious foods into your diet. Plus, by following these tips, substitutions and variations, even the pickiest eaters in your family can enjoy these scrumptious muffins.
Remember that cooking for yourself is an act of self-love. Through this recipe, you can fuel your body with all the nutrients it needs while still indulging in something sweet and delicious. And who knows? Maybe your newfound love for cooking will inspire others to do the same!
So go ahead and try this recipe out today! Your body will thank you for it.
Gluten Free Apple Cinnamon Pecan Muffins Recipe
Ingredients
- 2 1/4 cups almond meal
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup honey
- 1/4 cup canola oil
- 1/4 cup milk (I used coconut)
- 1 teaspoon vanilla
- 1 egg
- 1/2 teaspoon baking soda
- 3/4 cup loosely packed grated apple (I used 2 very small apples)
- 1/2 cup toasted pecans, chopped
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375, and line a muffin pan.
- In a large bowl, whisk together almond flour, salt, baking powder, and cinnamon. In another bowl, whisk together honey, oil, milk, vanilla, egg, and baking soda. Pour the wet ingredients into the dry and mix until just combined. Add the the grated apples and pecans and gently mix.
- Scoop the batter into the prepared muffin pan, filling the muffin cup almost to the top. Mix together the sugar and cinnamon and sprinkle the tops, and bake for 15-18 minutes for standard muffins or 12-17 minutes for mini muffins, until muffins are browned and a toothpick comes out clean. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and continue to cool on the rack.
Add Your Own Notes
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