5 from 1 vote
Gluten-Free Muesli Muffins | A Nerd Cooks
Gluten Free Muesli Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 muffins
Ingredients
For the muffins
  • 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
For the topping
  • 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
Instructions
To make the muffins
  1. Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners. Set aside. 

  2. Whisk rice flour, almond flour, flaxseed meal, baking powder, and salt in a medium bowl until no clumps remain. Set aside.

  3. Whisk eggs, lemon zest, lemon juice, 2/3 cup maple syrup, and 2/3 cup of coconut oil in a large bowl. 

  4. 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.

To make the topping
  1. 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. 

  2. Sprinkle the topping evenly over each muffin.

  3. Bake muffins for 25-30 minutes, or until tops are golden brown and a toothpick, when inserted into the centers, comes out clean.

Recipe Notes

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.