Maple Apple Oatmeal Muffins

Maple Apple Oatmeal Muffins | The Gluten Free Vegan

Sometimes you can find inspiration in the unlikeliest of places. Like, a national dairy farmers website. Sometimes there are recipes that spark some ideas and with a few ingredient swaps can turn into quite a delicious vegan and gluten-free recipe.

That’s exactly what happened with this recipe. I was searching high and low for a muffin recipe that included three main ingredients: apples, oatmeal, maple syrup. I don’t know why I wanted these three things, but I did. I also didn’t want an overly sweet recipe because I wanted to be able to pack these in our lunches without too much guilt. This muffin recipe seemed to fit the bill once I adjusted the ingredients.

When it comes to baking without dairy, generally the substitutions aren’t really that difficult. I used unsweetened plain almond milk in place of the dairy milk and I substituted the melted butter with melted coconut oil. I also swapped out the egg with 1/4 cup of applesauce mixed with 1/2 teaspoon of baking soda.

I used Only Oats gluten-free oats in this recipe. The recipe calls for quick-cooking oats but I like the texture of rolled oats too so I used a mixture of quick oats and rolled oats. I quite like the result.

Often times I’m never totally sure what kind of apple to use in a recipe. I know Granny Smith apples remain firm and have a tartness. I know that Macintosh and Spartans get soft and are ideal for making applesauce. I wasn’t totally sure what kind of apples would work best in this recipe but since I had Gala apples on hand I used those. I think they worked out just fine. I chose to leave my apples unpeeled. You’ll want to dice them fairly finely. My first time making these I wished I had diced them more finely.

The sprinkle of maple sugar at the end is completely optional and totally indulgent. I found pure maple sugar at Costco just recently for a fairly reasonable price – I think it was $14.99 for a fairly large shaker – and felt like sprinkling some love on top.

4.0 from 1 reviews
Maple Apple Oatmeal Muffins
Prep time
Cook time
Total time
Warm and hearty apple muffins with maple and oatmeal will be a welcome addition to any lunch box.
Recipe type: Muffins
Serves: 12 muffins
  • 1 cup gluten-free quick oats
  • ¼ cup gluten-free rolled oats
  • 1½ cups unsweetened non-dairy milk
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • ¼ cup tapioca starch
  • ¼ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup coconut sugar
  • ½ cup maple syrup
  • ¼ cup unsweetened applesauce + ½ teaspoon baking soda
  • ¼ cup coconut oil, melted
  • 1 teaspoon good quality vanilla extract
  • 2 cups apples, unpeeled and finely diced
  • 1-2 tablespoons maple sugar, for dusting (optional)
  1. Preheat oven to 400F. Lightly grease muffin tins with olive oil spray.
  2. In a medium bowl, combine both types of oats and non-dairy milk. Stir to combine and let sit for at least 5 minutes.
  3. In a large bowl, sift together brown rice flour, sorghum flour, tapioca starch, cornstarch, xanthan gum, baking powder and salt.
  4. Add coconut sugar, maple syrup, applesauce mixture, coconut oil and vanilla extract to the milk-oat mixture. Whisk to combine well.
  5. Pour the wet mixture over the dry mixture and add diced apples. Stir until combined but do not over mix.
  6. Spoon mixture into prepared muffin tin.
  7. Bake in preheated oven for 20-25 minutes until a pick inserted comes out clean and the tops are firm to the touch.
  8. Remove from oven. Sprinkle maple sugar over top, if using.
  9. Let cool in muffin tin for about 10 minutes before turning out to a wire cooling rack to finish cooling completely.

original recipe


  1. says

    Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at As Arnold says “I’ll be back” :) Thanks again!

  2. says

    I substituted Namaste gluten free flour blend which has very similar ingredients to what’s listed. They are a bit chewy, but I will try again with your flour blend listed :) thanks!

  3. says

    Just baked up a batch of these (substituting extra corn starch for the tapioca starch, because I’m suspicious I might be sensitive to tapioca) and they very good! Good mouth feel, not super sweet (would be sweeter if I’d sprinkled maple sugar on top).

    I think they’d be good with cranberries and/or nuts. I’m definitely keeping this recipe for future use! :)

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