Oat Flour Apple Butter Muffins For Two
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Apple season calls for apple muffins, and these are certain to be devoured by gluten free and traditional muffin enthusiasts. The small batch of muffins is made with a tasty oat flour blend, chunks of crisp apples, and apple butter to deliver breakfast muffins perfect for fall.
And if these muffins have you ready for more cozy recipes, try my apple pumpkin small batch muffins or the apple spice small batch bread to celebrate the season!
I Had To Make These Oat Flour Apple Muffins
Store-bought muffins move over. There is a new muffin that I can make at home that is just as good and features all of the qualities you love about bakery-style muffins.
- Fluffy and Moist – Along with my gluten free pumpkin muffins, this recipe uses a flavorful oat flour blend that yields tender, yet sturdy muffins
- Bursts of Apple – These fall muffins celebrate apples! Diced apples and apple butter provide flavor and texture.
- Sweet Streusel – The crunchy streusel adds texture and a buttery, sweet flavor.
- Warm Spices – The fragrance of cinnamon and cozy spices will warm your kitchen!
A Couple Ingredient Notes
Apple butter imparts even more apple flavor and moisture into these breakfast muffins. The apple-forward flavor is sweet, a little spicy, and deliciously buttery!
Fresh Honeycrisp apple chunks add bursts of sweetness and crunch to the apple gluten free muffins! Combined with fall spices for a cozy breakfast treat, perfect for chilly mornings.
My Pro Tips
- Keep the streusel cold until ready to use – We want the butter to stay cold so the streusel bakes into crumbs and does not melt.
- Chop the apples into small chunks – This will make sure there is even distribution in the muffins.
- Let the batter rest before baking – This gives the batter time to hydrate and develop flavor. The muffins will also bake with a tight crumb, not crumbly.
- Allow the muffins to cool completely – Gluten free baked goods tend to taste better when they are fully cool.
More Small Batch Muffins Recipes
Oat Flour Apple Butter Muffins For Two
An easy fall recipe for oat flour apple butter muffins for two with double the apple and a sweet streusel topping! The perfectly moist small batch muffins are made with a gluten free flour blend, cozy spices, fresh apples, and apple butter.
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Equipment
Ingredients
Streusel Topping
- 3 tablespoons gluten free oat flour
- 1 tablespoon tapioca flour
- 1 tablespoon organic cane sugar (or granulated sugar)
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, cold and cut into cubes
Gluten Free Apple Butter Muffins
- 6 tablespoon gluten free oat flour
- ¼ cup sweet white rice flour
- 2 tablespoons tapioca flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 2 tablespoon cold pressed refined coconut oil, melted (or neutral oil)
- 3 tablespoons light brown sugar
- 3 tablespoons organic cane sugar (or granulated sugar)
- 1 large egg, room temperature
- 3 tablespoons apple butter, room temperature
- ¼ cup apples, chopped (peeled or unpeeled)
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 muffin liners.
Streusel Topping
- In a small mixing bowl, whisk together the oat flour, tapioca flour, sugar, and salt. Add the butter cubes and using your finger or two forks, cut the butter into the dry ingredients until moistened and crumbly. Refrigerate until ready to use.3 tablespoons gluten free oat flour, 1 tablespoon tapioca flour, 1 tablespoon organic cane sugar, 1/8 teaspoon salt, 1 tablespoon unsalted butter, cold and cut into cubes
Oat Flour Apple Muffins
- In a small mixing bowl, whisk together the oat flour, sweet rice flour, tapioca flour, baking powder, salt, and spices.6 tablespoon gluten free oat flour, 1/4 cup sweet white rice flour, 2 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon
- In a medium mixing bowl, add the oil and sugars. Stir to combine. Add the egg and stir to fully incorporate. Add the apple butter and mix until combined and smooth.2 tablespoon cold pressed refined coconut oil, melted, 3 tablespoons light brown sugar, 3 tablespoons organic cane sugar, 1 large egg, room temperature, 3 tablespoons apple butter, room temperature
- Sprinkle the dry ingredients over the wet and stir until no dry streaks remain. Add the chopped apples and mix until just combined. Let the batter rest for at least 5 minutes to allow the flours to hydrate and flavor develop. Note – It is your choice to either peel the apple, or leave the skin on. I leave the skin on for extra texture.1/4 cup apples, chopped
- Spoon the batter equally into the prepared muffin cups. Sprinkle the tops with equal amounts of the streusel.
- Bake the muffins for 22 minutes or until they are springy to the touch and a toothpick inserted in the middle comes out mostly clean.
- Cool the muffins in the pan set on a wire cooling rack for 10 minutes. Then transfer to the wire rack to cool completely. Note – I find gluten free baked goods taste better when they have had a chance to cool completely.
- Store leftovers covered at room temperature for up to 3 days. Beyond that, the muffins may start to dry out. Well wrapped muffins can also be frozen for up to 3 months and thaw at room temperature.
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!
Notes
- Serving Size – I have only tested this recipe as a small batch, but it should work if doubled.
- Best Apples For Baking – I like to use Honeycrisp apples for their firm texture and sweetness. Any firm apple will work – like Granny Smith, Pink Lady, or Braeburn.
- To Peel, Or Not Peel – This is your choice. I do not peel the apple because I like the texture.
- Apple Butter – Any apple butter will work.
- Brown Sugar – I recommend light brown sugar because dark may add too much moisture to the muffins and make them too dense.
- Substitutions – The recipe has only been tested with the ingredients listed. You could try to swap a Paleo flour blend 1:1. However, I don’t recommend an all purpose gluten free 1:1 blend as I find it to be much drier.
- Storing and Freezing – Store the muffins covered at room temperature for up to 3 days. They can also be wrapped tightly in plastic wrap, placed in a freezer bag, and frozen for up to 3 months. Thaw at room temperature.
Nutrition Estimates
Calories: 336kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 297mg | Potassium: 130mg | Fiber: 2g | Sugar: 26g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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