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Gluten Free Apple Muffins

Sep 11, 2025
GLuten Free Apple Muffins

These muffins were born out of my love for the sweet version of baharat, a Middle Eastern spice blend that I first fell for while baking at Safta in Denver. Where cinnamon might normally stand alone, baharat layers in black pepper, cardamom, nutmeg, and cloves—making every bite warmer and more complex. Paired with tart apples and a blend of almond, tapioca, and buckwheat flours, these gluten-free muffins strike that perfect balance of wholesome and indulgent. They’re tender, just sweet enough, and the kind of breakfast (or snack) you’ll want to bake a double batch of and keep on hand. Best of all, they come together quickly and make your whole kitchen smell like fall.

Soft, warmly spiced muffins made with almond flour, a blend of tapioca and buckwheat flours, and a generous dose of sweet baharat. Apples add both sweetness and texture, making these naturally gluten-free muffins a cozy treat for breakfast or snacks.

NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level, double the quantity of baking powder. 

Ingredients
1 cup (96 g) almond flour
½ cup (60 g) tapioca flour
2 tablespoons (14 g) buckwheat flour
2 ½ teaspoons (6 g) sweet baharat spice blend (recipe here)
¼ cup (50 g) brown sugar (substitute coconut sugar or xylitol if preferred)
½ teaspoon (2 g) baking powder
½ teaspoon (3 g) salt
3 large eggs
¼ cup (56 g) unsalted butter, melted
1 teaspoon (5 ml) vanilla extract
2 medium tart apples, 1 shredded and 1 diced into ¼-inch pieces

Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

In a large mixing bowl, whisk together the almond flour, tapioca flour, buckwheat flour, baharat, brown sugar, baking powder, and salt.

In a separate bowl, whisk the eggs until smooth, then stir in the melted butter and vanilla extract.

Pour the wet ingredients into the dry and fold gently until combined. Add the shredded and diced apples, mixing just until evenly distributed.

Spoon the batter evenly into the prepared muffin tin. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. For extra texture, sprinkle some sugar or ground nuts on top. 

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestion: These muffins are delicious warm with butter or honey, and they pair beautifully with a cup of spiced tea or coffee.

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