Spiced Oatmeal Apple Muffins (Gluten, Dairy, Egg-free)

I’ve been having a major muffin mania at my house lately. These gently spiced, moist apples, with lots of texture from oats was one of the muffins that came out of that mania. As mentioned earlier, those pre-ordering my book, Ladled (releasing the 18th!), get not only extra entries into giveaways (like the Real Salt one happening right now), but they also get access to my Soup Workshop! That soup workshop went live this morning, and my husband is starting to get through the long list of people signed up for it (he is sending your access info to you). We hope to get through the whole list today and tomorrow!

One of the things I gave out  for the first lesson of the workshop (besides videos showing how to make homemade chicken pho), was a mini e-book sharing tips, techniques and information about making gluten-free whole grain muffins (with egg-free options). It started as this idea of including a couple recipes for soup worthy muffins as part of the workshop, and bloomed into a mini e-book (because I can’t keep anything simple!).

If you liked to be included in the workshop, make sure you pre-order the book before the 18th and send me your receipt to me at kimi(dot)harris(at)gmail.com .

Anyways, I thought I’d share one of the recipes from the mini ebook with you guys today. This was my personal favorite (I think….though the Rosemary Pumpkin Feta are sure good too).

Spiced Oatmeal Apple Muffins

I love the texture of this muf fin, with the oatmeal speck les and the moist shredded apple. Great first thing in the morning, but also with soup! Because it is only lightly sweetened, I can see serving this with certain creamy soups. This is not a very sweet recipe, as it was created with the idea of serving with soup. If you want to change it up a little, substitute the apples for zucchini or shredded carrots! 

1⁄2 cup of whole grain flour (mix of whatever you like: teff, millet, sorghum, buckwheat, brown rice etc.)
1⁄2 cup sprouted rice or other whole grain flour (or more of the above)
OR substitute 1 cup of the whole grain, gluten-free mix for the above 2 items (this was discussed in my ebook-a mix of 70% whole grain gluten-free flour and 30% starchy flours)
1⁄2 cup gluten-free rolled outs
1⁄4 cup arrowroot flour
3⁄4 cup warm water, or non-dairy milk of choice (if using dairy, use thinned down yogurt, buttermilk, or kefir and skip the apple cider vinegar)
1 scant tablespoon raw apple cider vinegar, whey, kombucha, or other acidic, probiotic liquid
2 teaspoons of baking powder
1⁄4 cup of coconut sugar, whole cane sugar, maple syrup or honey
1/2 teaspoon unrefined salt
1 beaten egg, (see below for egg replacer ideas)
1⁄4 cup melted grassfed butter or coconut oil
1⁄2 cup freshly grated apple (not peeled)
1 teaspoon of ground cinnamon, plus a pinch of nutmeg and cloves

* Egg replacers: 1 teaspoon of chia seed stirred into 3 tablespoons of hot water and left for 15 minutes, or 1/4 cup of applesauce or other fruit puree.

1. 12-24 hours before baking, mix the flours and liquid and acidic addition. Cover well and leave in a warm place 12-24 hours.
2. Preheat the oven to 400F degrees and line muffin tins with paper bake cups.
3. Mix the rest of the ingredients in with the flour/liquid mixture, mixing well with a wooden spoon or spatula. When all of the lumps are gone, divide into the muffin tins. (Should make 10-12 muffins)
4. Bake for 18-20 minutes in the middle of the oven, or until a toothpick comes out clean when poked into the middle.
5. Remove from oven and cool for ten minutes. Remove from pans and enjoy!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. Liz says

    I just received “Ladled.” Thank you so much. I had no idea how beautifully laid out it is. It is a feast for the eyes and the tummy (once you make those delicious recipes). I am going to order more for friends!
    Thank you again!

  2. Janet Doerr says

    Hi, Kadesh, I recommend Bob’s Red Mill gluten free old fashioned oats. They can be purchased in many grocery stores, or on-line from the Bob’s Red Mill store. Oats are naturally gluten-free. However, you need to ensure they are not processed in a facility where wheat or other gluten containing grains are handled, which might result in cross-contamination. With love, janet

    • Martha Scott says

      Many if not most farmers grow oats on the same field that they grew wheat the year before. This means that any left over wheat seeds that fell to the ground are now in the oat field and harvested with the oats. Therefore one needs to finds oats that are from a dedicated field or or guaranteed to be gluten free and not just those processed in a dedicated factory

    • KimiHarris says

      Hey There!

      You can send your receipt to me at kimi(dot)harris(at)gmail(dot)com. 🙂 Thanks for the order of the book! I hope you like it!

  3. Mary P. says

    Thank you so much for this recipe. It is hard to find soaked, gluten-free recipes. I am excited to try these! These look wonderful! Thank you for the egg-free option! Ladled is on my Christmas list.

  4. Lori says

    So I was wondering if I’m not making these gluten free is the arrowroot powder important? Can it be subbed with regular wheat flour? I’m just all out of it and really cannot afford to go spend 15 bucks on a bag of it right now.

  5. Love says

    I can’t wait to make these. Yum! I’m wondering if I can soak other recipes that aren’t intended to be, by following these instructions or do you change amounts of any ingredients when you plan on soaking. .
    I have your ladled book and it’s beautiful. I am enjoying the detailed info on making broth. It has answered quite a few of my questions.
    Thanks so much for the time you put into sharing these recipes.

  6. Lynnette says

    can you be more specific: flours only? or dry ingredients and what liquid ingredients are you using in first mix that rests. and what is ‘The Rest”. Sorry I’m dim today 🙂

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