• Marne Platt

Enjoy Your Morning Break With These Apple-Almond Muffins

Updated: Feb 8


These moist and tasty gluten-free muffins make every mid-morning tea break better. On busy days, they give me a boost so I can survive until lunch. On calm days, I love to sit back and savor the flavor: the tang of apples and the nutty almond base go together so well.


And they are so simple to make!


Apple-Almond Muffins

¾ c rice flour

¼ c sweet rice flour

2 tsp baking powder

2 Tbsp honey

2 eggs

¾ cup finely ground almonds

¼ cup cooking oil

Season to taste with cinnamon, nutmeg, cloves, cardamom, and ginger

¼ cup applesauce


Preheat the oven to 400˚F/200˚C


Combine the flours, baking powder, honey and eggs. Then add the ground almonds and oil slowly. Add applesauce to make a smooth batter that pours slowly off the spoon.


Now the fun part: add the spices you love. I like to use a lot of cinnamon and nutmeg with a little cardamom and cloves, and just a touch of ginger. Mix them all into the batter


Spoon the batter into a silicone muffin pan or individual muffin forms, filling each cup about 3/4 full. Put them in the oven on a cookie sheet for support and bake for 10-12 minutes, until they pass the clean toothpick test or just start to brown. Cool and enjoy.


I often mix in finely chopped dried apples for extra apple sweet-tartness. They are also wonderful with cinnamon sugar sprinkled on top just before you bake…be creative!



Find more recipes like this in my Easy, Tasty Gluten Free cookbook. Get your copy here

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