Last Updated on December 24, 2018 by laurenpacek
These Muesli Muffins are gluten free AND refined sugar free! In addition to being a bit on the healthier side, they’re plenty tasty.
It’s good hot or cold (I like mine cold with almond milk + frozen blueberries) and you can make it with whatever component parts that you fancy. Eating it will make you feel healthy AF. Good stuff.
And as it turns out, muesli also lends itself well to healthy-ish muffins!
These muffins are full of oats, almonds, and grated apple. They are sweetened with real maple syrup but are kept bright and zingy with the addition of lemon juice and zest.
The recipe for these Gluten Free Muesli Muffins comes from Bon Appetit.
- 1.5 cups gluten-free white rice flour (see notes)
- 1 cup almond flour (or almond meal)
- 1 tbs flaxseed meal
- 2 tsp baking powder
- 1 tsp kosher salt
- 4 eggs
- 1 1/2 tsp lemon zest
- 1 tbs fresh lemon juice
- 2/3 cup pure maple syrup
- 2/3 cup virgin coconut oil, melted
- 1 Pink Lady apple, grated
- 1/2 cup skin-on sliced almonds
- 1/4 cup gluten-free old-fashioned oats
- 1 tbs virgin coconut oil, melted
- 1 tbs pure maple syrup
- 1/4 cup skin-on sliced almonds
- 1/2 cup gluten-free old-fashioned oats
Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners. Set aside.
Whisk rice flour, almond flour, flaxseed meal, baking powder, and salt in a medium bowl until no clumps remain. Set aside.
Whisk eggs, lemon zest, lemon juice, 2/3 cup maple syrup, and 2/3 cup of coconut oil in a large bowl.
Add the dry ingredients to the wet and whisk to combine. Add the apple, 1/2 cup almonds, and 1/2 cup oats; mix to combine. Divide the batter among the prepared muffin cups, filling each to the very top.
Mix remaining 1/4 cup almonds, 1/2 cup oats, 1 tbs maple syrup, and 1 tbs coconut oil together in a small bowl to combine.
Sprinkle the topping evenly over each muffin.
Bake muffins for 25-30 minutes, or until tops are golden brown and a toothpick, when inserted into the centers, comes out clean.
Notes: The original recipe calls for oat flour, but I couldn't find this at my grocery store. White rice flour served as a good sub.