Gluten free Apple Cinnamon Muffins

"This recipe was in a handbook given to me by the Coeliac Society - Melbourne. I think they taste rather good."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by SMH1980 photo by SMH1980
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Jenn M. photo by Jenn M.
Ready In:




  • Combine the dry ingredients in a bowl.
  • Mix the wet ingredients in another bowl and quickly add to the dry ingredients.
  • Add any additional flavourings and stir very briefly.
  • Put into greased or paper lined muffin cups and bake in a moderate oven (180 degrees) until golden and firm to the touch.
  • Makes about 12 medium sized muffins.

Questions & Replies

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  1. Dot Eliot
    Thanks for a great recipe - my whole family loved these. Very moist and tender.
  2. Kreads4ever
    Absolutely delicious! I substituted oat flour and used 3/4 cup applesauce and increase cinnamon! What a treat! I am fighting the urge to eat all of them at once!
  3. DeliciousAsItLooks
    These came out great! I baked them at 350 degrees F for about 20 minutes. I used the rice flour as called for and the muffins held together surprisingly well and were not gritty at all. Very moist, too. The only thing I did not like about them was the slight baking soda taste. Next time I might try using chopped apple instead of grated for bigger apple chunks.
  4. sturde2000
    Re: "low cooking temp" referenced in Dec 29 review, 180 degrees celsius = 350 degrees fahrenheit.
  5. chefchopper
    This was the first time I made a GF recipe; it was for a newly diagnosed co-worker. I was surprised at the low cooking temp and disappointed in the result, very gritty.


  1. Toni in Colorado
    Made into a cake for a family get-together. I don't understand the one star reviews this got. I made mine into a rectangular cake, and it is very moist, not gritty or dry. Next time, because I made it into a cake instead of cupcakes, I will make a double batch. When it cools, I plan to frost it with a butter cream frosting made with coconut milk. Thank you SandraMK for this recipe.
  2. jpward
    This is really great! Been celiac for 2 months and was getting tired of not being able to eat good food, and then i found this!!! I also substituted 1 cup of mashed banana for the applesauce, and added 1/2 cup of chocolate chips! really good that way too!
  3. The Silly Goose
    Loved this! Hubby used 1 cup of apple sauce instead of apples. Made it using gluten free (corn free) baking poweder #38461 and Flax Egg Replacer #104832. I did not have my hope up with so many substitutions but was VERY surprised at how good they were.
  4. hgravel
    Good muffins. I used a gluten free mix and used agave syrup instead of sugar. I added cinnamon, butter, sugar crumbs on top. Kids loved them. Thanks!
  5. thehutapeafamily
    These are great and a hit with my kids. I did vary it a little. I used oat flour instead of rice and 3/4 cup of applesause instead of the apple. The result is amazingly moist muffins with a cake like texture. Also i sprinkled a few oats on top to make them look pretty. Thanks for this recipe!!!


I'm a stay at home Mom with 3 children ages 3, almost 2 and 3 months. I love motherhood and think it's the most rewarding job I've ever had. Possibly the hardest too....! I was lucky enough to meet the perfect man so have been blessed with a happy life so far. I don't get much 'me' time these days so when I do, I usually head straight to the computer. I was diagnosed a coeliac some 5-6 years ago and have been restricted to eating a gluten free diet.
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