clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
plate with three baked apple cider muffins on it

Gluten-Free Apple Cider Muffins


These Gluten-Free Apple Cider Muffins are a delicious fall and winter treat! They are lightly sweetened with coconut sugar and loaded with apple cider flavor. Gluten-free and dairy-free.



  • Nonstick cooking spray
  • 1 3/4 cups baking flour (I used Bob’s 1-to-1 gluten-free baking mix)
  • 1 apple, cored and chopped
  • 3/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 eggs, beaten
  • 2 tablespoons coconut oil, melted
  • 1 cup apple cider


  1. Pre-heat your oven to 375 degrees F and spray a muffin with with non-stick cooking spray.
  2. In a medium mixing bowl, combine the flour, apple, coconut sugar, baking powder, sea salt, and ground cinnamon. Stir to combine.
  3. Next, add in the eggs, coconut oil, and apple cider. Stir until the ingredients are fully incorporated.
  4. Divide the batter between the muffin wells and bake for 25 minutes, or until the tops of the muffins turn a golden brown. A fork or toothpick inserted into the center of one of the muffins should come out clean.
  5. Let the muffins cool for 5-10 minutes and then serve warm or at room temperature.


  • You can use whatever type of apple you like, but my preference is Fuji or Honeycrisp.
  • Store any leftovers in a sealed container in the refrigerator for up to 4 days. Reheat before serving.
  • Or, you can freeze any leftover muffins in a sealed container for up to 2 months. 
  • If you don’t have apple cider, you can use apple juice. Just don’t use apple cider vinegar in this recipe. 
  • Category: Muffins
  • Method: Oven
  • Cuisine: American

Keywords: baking with apple cider, gluten free muffins