Preparation

15 Minuten

Making

45 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Makes 12 muffins

  • 5 eggs
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 80 ml maple syrup
  • 80 g coconut oil (melted)
  • 145 g gluten-free oat flour
  • 100 g almond flour
  • 1 tbsp flaxseed meal
  • 2 tsp baking powder
  • 1 tablespoon cinnamon
  • 1 pinch of salt
  • 1 large or 2 small apples (e.g., Braeburn or Pink Lady)
  • 100 g sliced almonds
  • 80 g gluten-free rolled oats

Making

  1. 01
    Preheat the oven to 200 °C. Line 12 muffin cups with paper liners. In a large bowl, whisk together the eggs, lemon zest, lemon juice, 70 ml maple syrup, and 70 ml oil. Combine all the flours with the baking powder, cinnamon, and salt. Gently fold into the egg mixture and whisk. Now stir in the apple, half of the sliced almonds, and half of the rolled oats. Spoon the batter into the muffin cups.
  2. 02
    Lightly mix the remaining almond slivers, rolled oats, maple syrup, and coconut oil in a small bowl, then sprinkle the mixture over the muffins.
  3. 03
    Bake the muffins at 200 °C (top and bottom heat) on the middle rack for 25–30 minutes.

❤️ Tip

You can also skip the crumble topping on the muffins and cut some of the apples into wedges. This will give the muffins a little more texture.

Did you know?

Oats are naturally gluten-free, but they must be certified as gluten-free because they are often contaminated with grains that contain gluten. They provide valuable dietary fiber, such as beta-glucan.

Our Tip

Fill the muffin cups only two-thirds full so the muffins rise evenly, and do the toothpick test before taking them out.