Gluten Free Muesli Muffins
These Muesli Muffins are gluten free AND refined sugar free! In addition to being a bit on the healthier side, they're plenty tasty.
Servings: 12 muffins
Calories: 382kcal
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 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 eggs
- 1 ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ⅔ cup pure maple syrup
- ⅔ cup virgin coconut oil melted
- 1 Pink Lady apple grated
- ½ cup skin-on sliced almonds
- ¼ cup gluten-free old-fashioned oats
For the topping
- 1 tbs virgin coconut oil melted
- 1 tbs pure maple syrup
- ¼ cup skin-on sliced almonds
- ½ cup gluten-free old-fashioned oats
Instructions
To make the muffins
- 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, ⅔ cup maple syrup, and ⅔ cup of coconut oil in a large bowl.
- Add the dry ingredients to the wet and whisk to combine. Add the apple, ½ cup almonds, and ½ cup oats; mix to combine. Divide the batter among the prepared muffin cups, filling each to the very top.
To make the topping
- Mix remaining ¼ cup almonds, ½ 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
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.
Nutrition
Serving: 1 | Calories: 382kcal | Carbohydrates: 36g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 302mg | Fiber: 3g | Sugar: 14g