Apple Pie Muffins for Autumn


source: Kim Lutz

School has started. That means fall is here.

In my family, fall means apples. We start looking forward to apple picking in the middle of winter. It is the one thing that will make my kids think that autumn might just be ok. (Even if it means leaving the pool for a classroom!)

Every year, we pack up our family, including cousins and grandparents, and head out to a you-pick orchard. You can find one near you by visiting We get so into the fun of trying and picking different varieties of apples that we end up with almost too many.

Almost too many. There are so many things you can do with apples, that they never go to waste. If nothing else, we cook up huge vats of applesauce to freeze and enjoy all through the year.

Another apple favorite are the Apple Pie Muffins from my book, Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

Apple Pie Muffins

source: Kim Lutz

Other Apple Recipes:

Apple Pie Muffins

Makes 12 muffins


  • 2 cups gluten-free oat flour
  • 1 1/2 teaspoons baking powder, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup applesauce
  • 1/2 cup flaxseed meal
  • 1/4 cup canola oil
  • 3/4 cup packed brown sugar or coconut palm sugar
  • 1/4 cup non-dairy milk
  • 1 1/2 cups chopped apples


  1. Preheat oven to 350. Oil a standard muffin pan or line with muffin papers.
  2. In a medium bowl, combine oat flour, 1 teaspoon baking powder, salt, cinnamon, and nutmeg. Stir with a whisk.
  3. In a large bowl, combine applesauce with 1/2 teaspoon baking powder. Add flaxseed meal, oil, sugar and non-dairy milk.
  4. Mix dry ingredients into applesauce, one half at a time. Add apples. Stir to combine.
  5. Divide batter into muffin pan. Bake 25-30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Kim Lutz is a vegan mom to two boys, and lives with her rocker husband, dog and cat. She is the author of Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes and the gluten-free, allergen-free, vegan website, Kim is the co-author with Megan Hart, MS, RD, LD, of two other cookbooks.

Read all of Kim’s posts here.

6 Responses to Apple Pie Muffins for Autumn

  • This recipe sounds so good! It has been so long since I’ve baked, but this recipe has gotten me in the mood! Thanks for the youpick link too. Now that I’m in a new city I need to find new places to pick!


    Kim Reply:

    @Heather @Gluten-Free Cat, Thanks, Heather! Colder weather gets me scurrying to bake. These muffins are in a pretty steady rotation around my house all fall!


  • Oh, yum, Kim! I just love it when you can get fruit pie goodness without actually making a pie! ;-) Apples are my favorite fruit and I think that just by themselves, they are beautiful. I have a similar apple photo on my gfe blog. :-)

    Happy unofficial fall!


    Kim Reply:

    @Shirley @ gfe & All Gluten-Free Desserts, Happy fall to you, too, Shirley! When Megan used to contribute to the blog, she took that picture. I’m so glad she did, because I love it!


  • Miriam says:

    This recipe sounds wonderful. I’ve already baked my cake for Rosh Hashana but this would have made an excellent choice.

    There are so many good oils out there that are neutral in flavour – after all the bad publicity canola oil has gotten I am surprised to see you still recommend it? Curious about your reasons.


    Kim Reply:

    @Miriam, Thank you, Miriam. I know that there is bad publicity around canola, but there is also good. I use it as one of many oils that I cook with (grapeseed, olive, coconut, etc.). For me, as long as I use organic canola, because conventional canola oil is likely to be GMO, I am comfortable still using it. If you’re not, you can substitute any neutral-tasting oil. Thank you for raising the question!


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