Warning: Adult language

Please do not read any further if you are offended by adult language.

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Seriously! Would you just look at these!! OMG, I swear it tastes even better than it looks! These Apple Pie Muffins are OUT OF THIS FRIGGIN WORLD!!!!

No flour. No sugar. No oil. No butter. No gluten. No kidding.

Here's why I came up with this recipe. It's simple really. I've been craving apple pie like a mutha lately. More specifically, I've been craving that ooey gooey, sugary goodness that has all the spices in it. You know, the shit that isn't the healthy apples? Ya, that stuff.

Well one thing is for certain, when mama gets a craving, it usually doesn't go away until it's quenched. I don't get cravings too often but I'd been harboring this one for weeks on end. I knew if I didn't come up with something soon, there was gonna be some trouble up in the hizzie. Trouble that would look a lot like me sprawled out on the living room floor with a giant apple pie, a gallon of vanilla ice cream, and some mood music playing softly in the background.

I told you... Like a mutha.

So I came up with an apple pie muffin recipe thinking it might kill my apple pie cravings, right? Right. Well let me tell you something, not only did this kill my craving, it created a new one!! But it's okay... because this new craving is for something super healthy! It's for these apple pie muffins!

OMFG I'm not even playin', these muffins are AMAZEBALLS!

Amazeballs I tell you!! It seriously just blows my mind that these apple pie muffins are so healthy. I mean really healthy. But they taste sinfully delicious!! You must try them. I cannot make enough of these. My husband and little girls (and of course me!) cannot stop eating them! It feels great to be feeding my babies something so good for them but yet they think they're getting a super yummy treat!

Okay, without further ado, here's how you make these delicious suckers.

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APPLE PIE MUFFIN RECIPE

(Makes 12 gluten-free muffins)

Click Here For Printable Recipe

WHATCHU NEED:

FOR APPLE PIE FILLING:

2 APPLES (Med-Large). I used Red Delicious apples.
1/2 c UNSWEETENED APPLESAUCE
1/2 tsp organic NUTMEG
1/2 tsp GROUND CEYLON CINNAMON or regular ground cinnamon
3 STEVIA PACKETS (or desired amount), NOT Baking Stevia!

FOR MUFFINS:

2 1/2 c gluten-free OATS - Pulverized in blender or FP (Old Fashioned Oats, NOT instant).
1 1/2 tsp BAKING POWDER
1/2 tsp BAKING SODA
1/2 c BAKING STEVIA
2 STEVIA PACKETS, NOT Baking Stevia (Optional)*
1 c PLAIN GREEK YOGURT
2 EGGS
1 tsp PURE VANILLA EXTRACT
1/2 c WALNUT PIECES (Optional)
2 TBS GROUND FLAX SEEDS or WHOLE (Optional)
2 TBS CHIA SEEDS (Optional)
BLENDER or FOOD PROCESSOR
MUFFIN PAN or SILICONE MUFFIN PAN
FOIL LINERS (if using regular muffin pan)

WHATCHU DO:

START BY MAKING APPLE PIE FILLING

1. Peel, slice, and dice your two apples and place in baking dish.

After I slice my apples, I cut each slice length-wise and then dice them.

2. Add unsweetened 1/2c applesauce, 1/2 tsp nutmeg, and 1/2 tsp cinnamon. Mix well.

3. Cover and bake for 30 minutes at 350 degrees.

4. Set aside until cool enough to taste.

5. ONCE COOLED, add 3 (or more) stevia packets, one at a time, until you find the perfect sweetness to fit your taste.

6. Set aside.

I always make a double batch of the apple pie filling because we usually run out of muffins within, oh IDK, like 2 days! It's a HUGE time-saver to have it already made. I can quickly whip up another batch of these yummy muffins! Just make sure to store it in an airtight container in the fridge. The filling will keep for up to a week.

TIME TO MAKE THE MUFFIN BATTER

1. Pulverize the oats in a blender or food processor until you reach a flour-like consistency and put in large bowl.

2. Add all dry ingredients (Baking powder, baking soda, baking stevia, and stevia packets) to the pulverized oats.

3. Add Greek yogurt, eggs, and vanilla extract. Mix well.

4. Fold in apple pie filling, chia seeds, and flax seeds.

The batter will be somewhat runny. It's okay, it's supposed to be!

5. Line 12 muffin tins with FOIL LINERS ONLY. OR use a silicone muffin pan for super easy clean up. I prefer the silicone pans.

Please Note:

Because the muffins are flourless, they will stick to paper liners. They'll still stick a little bit even using the foil liners. Just peel the foil liners off carefully. They'll peel off a lot easier once they've been in the fridge. Or you can opt for silicone pans which work great.

6. Fill the tins almost to the top of the liners. They won't rise much at all.

7. After filling tins, place walnut pieces on top of each muffin.

8. Bake at 350 degrees for 20-25 minutes. Or until the muffin tops are a golden brown.

On the outside they will be nutty and crunchy but on the inside they will be super moist and delicious with the most amazing apple pie filling taste!

TIPS:

1. STORE MUFFINS IN FRIDGE in a gallon storage bag. They will keep for up to 7 days.

2. From out of the fridge, pop a muffin in the microwave for 10-14 seconds (20-23 seconds for TWO muffins) for extra yummy flavor!!

NUTRITIONAL INFO: Serving size = 1 muffin

104 CALORIES
2g FAT
17g CARBS
5g SUGAR
2g FIBER
5g PROTEIN

NUTRIONAL INFO w/ OPTIONS (nuts, chia seeds, flax seed)

151 CALORIES
6g FAT
19g CARBS
5g SUGAR
4g FIBER
6g PROTEIN

Notes:

*1. I like my batter extra sweet. The stevia packets are sweeter than baking stevia. So on top of the 1/2c Baking Stevia, I also add 2 Stevia Packets to the batter. You don't have to do this. It's totally optional.

2. Using Flax and Chia seeds in this recipe is completely optional and neither one changes the taste of the muffin. However, both are high in Omega-3s, fiber, and Manganese (which helps strengthen bones). And both ward off cancers along with a ton of other benefits! I sprinkle Flax and Chia into all my muffins, salads, and sauces. One of my favorite desserts (and breakfast) is Chia Pudding. They are flavorless and take on the taste of whatever they are in.

Note: I forgot to include my ground flaxseed in the pic below. Ground flaxseed offers you MORE health benefits than whole flaxseeds because it's harder for your body to break them down in their whole state. You can use either, but I would recommend ground flaxseed for maximum health benefits.

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*The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content in this article is for general information purposes only. I am not a doctor, nor am I a dietitian. Talk to your physician before making any changes in your diet or exercise regimen. The information found in this article is from various sources which include, but are not limited to, the sites listed above. I encourage you to do your own research and talk with your physician before making any changes in diet or exercise. What has worked for me may not work for you. This information in this article or on this website should never replace or serve as medical advice.

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