These Gluten Free Applesauce Muffins are soft and fluffy bakery style muffins with sky-high domes! They have a soft apple flavor and are loaded with cinnamon. They're moist and naturally eggless thanks to the use of applesauce and are so simply to make; no mixer is needed! They're the perfect cozy fall breakfast or snack! If that wasn’t enough, they’re gluten free, nut free, egg free and easily can be made vegan!
These Gluten Free Applesauce Muffins are the perfect combination of apple and cinnamon. My kids are not fans of chunks of apples, hence I like to make my apple recipes with applesauce! It makes for a smoother texture that remains light and fluffy yet still has apple flavor! What's great about this applesauce muffins is that the applesauce acts as an egg replacer, so no cornstarch slurry is needed!
For more apple recipes, try my Baked Apple Cider Donuts, my Apple Pie Cookies, my Apple Tea Cake, my Applesauce Crumb Cake or my Applesauce Cookies!
Reasons to Love These Gluten Free Applesauce Muffins
- Allergy Friendly- These apple muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- High Domes- They rise up super tall just like muffins from a bakery!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar- We use mostly granulated sugar in this recipe to keep the muffins light and airy.
- Kosher Salt- Helps draw out all the flavors.
- Cinnamon- Gives the apple muffins that cozy woodsy flavor that reminds us of fall!
- Vegetable Oil- This is an apple cinnamon muffin recipe with oil instead of butter/vegan baking stick to help the muffins stay moist.
- Applesauce- We use store-bought to make this a super quick recipe. If you want to use homemade, check out my Slow Cooker Applesauce but keep in mind it takes 4 hours to make!
- Light Brown Sugar- We use this in combination with the granulated sugar!
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free. Using a vanilla that isn't pure will give the cookies and frosting a chemical-like flavor.
- Kosher Salt- Helps draw out all the flavors.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
For Other Muffin Sizes
- Bake at the same temperature for 22-24 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Bake the mini muffins at the same temperature for 20-22 minutes or until the tops are risen and springy when carefully touched. Makes 48 mini muffins.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Applesauce Muffins
Here are the step by step instructions to make these applesauce muffins!
Step 1: Whisk the Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, baking soda, baking powder, cinnamon and salt. Set aside.
Step 2: Whisk together the Wet Ingredients and Brown Sugar
In another large bowl, whisk together the light brown sugar, applesauce, milk, vegetable oil and vanilla until fully emulsified and combined.
Step 3: Add the Wet Ingredients to the Dry
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Step 4: Scoop the Batter
Using an ice cream scoop, fill the muffin cups about ¾ to the top. Smooth the batter with the back of the spoon or a small knife. Should fill 6 jump cups or 12 regular sized.
Step 5: Bake the Muffins
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
When the muffins are out of the oven, let them cool in the pan for about 5-10 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins ¾ to the Top- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
Recipe FAQs
This recipe makes 6 jumbo size muffins.
It can also make 12 regular size muffins. If doing so, bake them at the same temperature for 22-24 minutes or until the tops are risen and springy when carefully touched.
It can also make 48 mini muffins. Bake the mini muffins at the same temperature for 20-22 minutes or until the tops are risen and springy when carefully touched.
Yes. When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Yes! You can!
If you’re not using homemade applesauce, make sure you buy a gf/vegan applesauce that is gluten free.
Once the muffins have cooled, store in an airtight container or individually wrap each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 1-2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds at a time until you reach the desired temperature, prior to eating. Be careful not to burn your mouth.
Other Muffin Recipes You'll Love
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📖 Recipe
Gluten Free Applesauce Muffins
Ingredients
- 1 ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 2 pinches kosher salt
- ¼ cup light brown sugar , packed
- ⅔ cup applesauce
- 1 ⅓ cups milk
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil or line with muffin liners.
- In a large bowl, whisk together the 1 ¾ cups plus 2 tablespoons multipurpose gluten free flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1.5 teaspoons ground cinnamon and 2 pinches kosher salt. Set aside.
- In another large bowl, whisk together the ¼ cup packed light brown sugar, ⅔ cup applesauce, 1 ⅓ cups milk, 2 tablespoons vegetable oil and 1 teaspoon pure vanilla extract.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Using an ice cream scoop, fill the muffin cups about ¾. Smooth the batter with the back of a spoon or a butter knife.You should have 6 jumbo cups filled or 12 regular.
- Bake in the center rack of the 375 degree oven for 28 minutes or until the muffins are golden on top, risen and springy when carefully touched
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Jenny says
My son LOVED these! They actually look like regular muffins! They stay puffy and he said they are delicious! Big hit!
Lee says
So glad thank you!
John says
These Jumbo Apple Cinnamon Muffins are the best! Autumn flavor in every bite!