These nourishing apple muffins made with pantry staples and bursting with warm spices and fresh apples, will quickly become your new favorite gluten-free apple muffin!
I’ve always been a huge fan of apple muffins but had yet to create a recipe of my very own. Although the classic combination of cinnamon and apples was tempting, the unique and robust flavors of chai spice are something you just have to experience in an apple muffin!
What is Chai?
Did you know that chai actually means “tea”? When you hear the team “chai tea” that’s actually redundant, but what many mean by chai or chai tea is the drink made up of black tea, spices, milk and usually sweetener. These apple muffins don’t use a tea or a chai concentrate but instead a mixture of spices you would commonly find in chai tea or chai spice.
What is Chai spice made of?
You will find some slight variations of what spices are found in chai spice but the most common ingredients are cinnamon, ginger, anise and cloves. White pepper, black pepper, cardamom, coriander, nutmeg and even fennel often make appearances as well.
For these autumn apple muffins, I went with cinnamon, ginger, cardamom, allspice, cloves and nutmeg.
What apples are best for baking and cooking?
If you’re wondering what apples to choose when baking apple muffins or other fall treats, you have a lot of apple options to choose from! Granny Smith apples are generally my go-to for both texture and flavor, but Braeburn, Honeycrisp, Pink Lady, Jonagold or even Golden Delicious are all suitable choices. If you want to do a deep dive on textures and flavors you’ll experience with different apple varieties, this article from the Kitchn is super helpful!
If you’re looking for a hearty apple slow-cooker breakfast, this Crockpot Cranberry Apple Oatmeal is a KISS in the Kitchen follower favorite!
It’s no surprise these apple muffins are best served with a chai latte! My go-to chai concentrate is one with lower sugar (and no sugar substitutes) and mixed with an unsweetened almond or oat milk then topped with cinnamon.
In other news, these chai spiced apple treats are the first muffins in a series starting this month! Over the course of the next 4 weeks, you’ll get multiple gluten-free muffin recipes to add to your fall baking agenda! Most gluten-free muffin bases are made with a base of almond and oat flour (I find this to be the fluffiest and most neutral tasting muffin base) but some also use a standard 1:1 gluten-free flour that already has xanthum gum added in (important for gluten-free baking), like these Chocolate Zucchini Muffins!
Thank you for joining me for Week 1 of this Fall Gluten-Free Muffin Series. Perhaps I’ll have to make this an annual series if you enjoy it- would love to hear any feedback on the series or recipes in the comments below. Thank you for being here, friend.
Chai Spiced Apple Muffins
- 12-cup muffin pan
- 1 1/3 cups oat flour
- 1 1/3 cups super fine almond flour, packed
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 Tbsp ground cinnamon
- 1 1/2 tsp ground cardamom
- 1 1/2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 3 eggs, slightly beaten
- 1/2 cup honey or maple syrup
- 2 tsp vanilla extract
- 2/3 cup milk of choice
- 1 1/2 Tbsp coconut or avocado oil
- 1 1/2 tsp apple cider vinegar
- 1 1/2 cups cored, diced apples (Granny Smith)
- Preheat oven to 350 degrees F.
- Line 12 muffin cups with liners and spray the inside of the liners with avocado oil spray or non-stick spray of choice.
- Core and dice the apples and set aside.
- Whisk together oat flour, almond flour, salt, baking soda and all the spices in a large bowl.
- Add in diced apples and toss to coat.
- In a second large bowl, mix together the eggs, honey, vanilla extract, milk, oil, and apple cider vinegar until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Divide batter evenly between 12 muffin cups, filling almost to the top.
- Bake for 18-20 minutes or until toothpick inserted comes out clean.
- Remove muffins from oven and allow to cool for 10 minutes, then place on wire rack to finish cooling.
Pin for later: