Apple and Cinnamon Gluten Free Muffins


I use frozen apples for these muffins, they seem to go a little less stodgy. When apples are cheap I buy up big, bring them home, peel and core them, cut into wedges and sprinkle a little lemon juice over them, pop into ziplock bags, label and freeze. Handy for these muffins or apple crumble!

The combination of the gluten free plain flour and buckwheat gives them a little more body and to be honest I love the nuttiness of buckwheat, it goes really well with apples.


200g gluten free plain flour

50g buckwheat flour

1 tablespoon gluten free baking powder

1 teaspoon ground cinnamon

100g caster sugar

125mls milk

125g Greek natural yogurt

75g butter, melted

2 eggs, beaten

5 apples, peeled, cored and cut into wedges, around 450g frozen wedges


Preheat the oven to 180degrees Centigrade.

Line a twelve hole muffin tray.

In a large bowl combine the dry ingredients.

In a jug combine the wet ingredients followed by the apple.

Pour the wet ingredients into the dry, mix well and fill the muffin cases.

Bake for 30mins, allow to cool on a wire rack.



13 thoughts on “Apple and Cinnamon Gluten Free Muffins”

  1. Great tip in freezing the apple wedges! Sometimes I go apple picking and I have no idea what to do with all the apples before they spoil. These muffins look delicious!

  2. I use just buckwheat and baking powder in most all of my baking (check my carrot, coconut and lime muffins) and I never have a problem with it not rising or being too dense. And if course the taste is so real.

  3. This looks great. Always searching for a good gluten free snack/dessert type recipe to take to pot lucks. Thank you for the Apple freezing tip also, I had no idea it could be done. Great post, thanks for sharing.

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