Awesome Apple Muffins

Awesome Apple Muffins

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  MONTGOJJ

“Neither wheat flour nor sugar is used in this recipe. The product is a moist, naturally sweet and spicy muffin that tastes surprisingly good.”

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Adjust Servings

Original recipe yields 6 large muffins



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6 cup large muffin pan.
  2. In a bowl, whisk together the rice flour, steel cut oats, flax seed, baking soda, cinnamon, nutmeg, and arrowroot powder. In a separate bowl, mix the yogurt, egg, butter, apples, and cranberry juice. Thoroughly mix the dry ingredients into the wet ingredients to form a slightly runny batter. Spoon evenly into the prepared muffin tin cups.
  3. Bake 30 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.

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Reviews (12)

Rate This Recipe


This is the first time I've rated a recipe on this site and I'm disappointed to say that I have to give this one the very big thumbs down. The muffins didn't rise, the taste was almost non-existant and they just wouldn't cook. I ended up coating them with honey, sprinkling them with a load of sugar and rebaking them just to get some sort of taste.



A little bland, but otherwise not bad. I subbed sour cream for the yogurt as I didn't have any, and used egg whites for the whole egg. I got 16 normal sized muffins out of this recipe and I'd probably make them again if I upped the spices heavily. A really good 'no sugar added' muffin, to be fair.



To be fair, I deviated from this quite a bit, but overall it was great inspiration and a good guide for me. I wanted a sweet option to use up some steel-cut oats; omitted rice flour, flax seeds, arrowroot powder, butter, and cranberry juice. Used unsweetened applesauce, about 1 c unbleached wheat flour and 1/2 c bread flour, added 1/2 tsp. of ground cloves, and about 1 c. of shredded carrots and 1/4 c. orange-mango 100% juice blend. Before baking, I topped them with a third/third/third mix of brown sugar/crushed almonds/cinnamon (total of about 1/8 c. topping). These were VERY moist, and delicious when I drizzled the tops with some cream cheese icing. Very easy recipe to modify, probably nice as written, too!

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Amount Per Serving (6 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Hunnybunch's Special Apple Muffins


next recipe:

Easy Apple Cinnamon Muffins