March Muffin Madness: Applesauce Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Applesauce Muffins from Gluten Free Easily

Well, I don’t have all my gfe “spring cleaning” behind me as I had hoped I would before I kicked off my March Muffin Madness event, so I’ll be alternating muffin posts with other giveaway posts. Hope you won’t mind!

So much of what I make in my house is inspired by what I have on hand. That’s true even when I’m creating or including recipes for a series, such as this March Muffin Madness event. I like to show folks that baking/cooking gluten free is really not rocket science; it’s just combining ingredients to a tasty end. Such was the case when Son popped in last weekend and was looking for something sweet to eat. When I peeked in the pantry, lots of unsweetened applesauce was staring at me. I’m out of my gluten-free all-purpose flour mix and haven’t been in a hurry to pick up Asian white rice flour and cornstarch to make more. I had plenty of almond flour and Son eats grain free most of the time. That’s my preference, too, at the moment. But at the last minute, I decided to throw in a little oat flour that I had in the fridge to give the muffins a tad more heft and keep them from being too moist with the large amount of applesauce. I had taken a peek at Linda’s (The Gluten-Free Homemaker) Applesauce Muffins recipe and while hers was a bit different in composition than what I had in mind, I liked that she used toasted nuts. Suddenly, I remembered Hail Merry’s Orange Rosemary Pecans that I’d been sent to review. I already knew that I liked these flavored pecans as standalone treats, but how would they taste in an Applesauce Muffin? Well, the answer was “perfect!” but honestly I’m certain this recipe will taste great with any toasted nuts added.

March Muffin Madness, gluten free, dairy free, refined sugar free, gfe

Son and I enjoyed these muffins for breakfast and he took the rest home with him. It’s a recipe that I’m sure that I will make again and again. Would you like to make these muffins? You can see the recipe further down below, but perhaps you need some almond flour to make them? I’m giving away a 5-lb bag of Honeyvile Blanched Almond Flour to one lucky gfe reader!

UPDATE: The giveaway of the 5-lb bag of Honeyville Blanched Almond Flour is now closed. Thanks to all who entered this giveaway and congrats to regular gfe reader Sharon! Sharon’s comment was: “These look great and I have all the ingredients on hand!  I’ve been thinking grain free may be my next step but I’m not quite there yet!  Its a process.”

Honeyville, blanched almond flour, almond flour

The giveaway ends Monday, April 2, at midnight. To enter, you may leave a comment, which is the only required entry. Or you may sign up to get recipes from gfe via email or reader,  like gfe on Facebook, follow me on Twitter, share the giveaway on your Facebook page, tweet the giveaway, or share on your blog—all of these are optional entries. Good luck!

Update: You can see the complete March Muffin Madness recipe roundup here.

March Muffins Madness, gluten free, dairy free, refined sugar free, gfe

Applesauce Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
(Click here for a printable version of this recipe.)

2/3 cup coconut or palm sugar
¼ cup honey (we use our bees’ honey)
1 cup applesauce, unsweetened
3 large (or extra large) eggs
2 tbsp coconut oil, liquefied
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 cup almond flour
½ cup oat flour, certified gluten free (see notes for substitution option)
½ cup toasted nuts (or soaked and toasted, flavored can be used; I used Hail Merry Orange Rosemary Pecans)

Preheat oven to 325 degrees Fahrenheit. Grease or line muffin cups with liners.

In a large bowl, mix wet ingredients. Stir in dry ingredients.

Fill muffin cups almost to the top, about 7/8 cup full. (Muffins will not rise very much during baking.)

Bake for about 18 minutes. If liners were not used, let cool in muffin tin about 10 minutes before removing to wire rack to cool.

Yield: one dozen muffins

Shirley’s Notes:  If using large eggs versus extra large eggs, you may be able to reduce the amount of coconut/palm sugar just a bit. If you don’t eat oats, feel free to use quinoa flour or quinoa flakes that you have blended into a flour-like consistency. Personally, I don’t care for quinoa flour, but I like quinoa flakes, so I usually just run mine through my mini-chopper until the consistency is finer.

March Muffins Madness, gluten free, dairy free, refined sugar free, gfe

This post is linked to Gluten-Free Wednesdays and Allergen-Free Wednesdays.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


174 Responses to “March Muffin Madness: Applesauce Muffins (Gluten Free, Dairy Free, Refined Sugar Free)”

  1. Alicia on March 26th, 2012 10:47 pm

    These looks delicious! :)

  2. Angela on March 26th, 2012 10:51 pm

    they look awesome and of course the recipe went right to the printer and is part of the “things I must bake” stack of papers :)

    Have been having a ton to do at work, so not much extra curricular activities in the kitchen ;)

  3. Nancy Keay on March 26th, 2012 10:55 pm

    Almond flour muffins? Yes, please!

  4. Brie on March 26th, 2012 11:11 pm

    These look yummy! I’ve been eating mostly grain-free lately so I’m pleased to see them. And I can ALWAYS use more almond flour!

  5. Kerry on March 27th, 2012 1:14 am

    Ooooh, these look yummy! I’ve recently gone virtually grain free, in the hopes that some lingering symptoms disappear, so that bag of almond flour would really come in handy – thanks for the chance to win!

  6. Wanda on March 27th, 2012 3:38 am

    Almond flour is tough to find in stores :(
    These muffins look great! Can the eggs be substituted?

    • Shirley on March 31st, 2012 4:13 pm

      Hi Wanda–I’m guessing the eggs *possibly* can be substituted using flax eggs or chia eggs, but since there’s so much applesauce in this recipe already, I wouldn’t use that particular substitution. ;-) Bananas might work, too. Not sure. Please let us know if you give any of them a try and what the results are—good or bad. I’m hoping for good though!

      And by the way, welcome to gfe! :-)

  7. Jayne Koch on March 27th, 2012 4:16 am

    Look delicious! What can I use in place of coconut or palm sugar? Love almond flour!

    • Shirley on March 27th, 2012 9:30 am

      Hi Jayne–You can sub regular granulated sugar for the coconut or palm sugar. And *probably* even brown sugar or a mix of the two. FYI–The coconut or palm sugar gives more of a brown sugar flavor, but its texture is more like granulated sugar.

      Enjoy! :-)

  8. Shari H on March 27th, 2012 5:36 am

    Adding this to my list of things to try! I have some almond flour that needs to be used up soon.

  9. Cara on March 27th, 2012 7:20 am

    Awesome giveaway! I follow in a reader.

  10. Cara on March 27th, 2012 7:34 am

    I also follow on FB. :)

  11. Kelly on March 27th, 2012 7:47 am

    YUM! I also follow in my reader.

  12. Shannon Brown on March 27th, 2012 7:49 am

    I like the idea of combining almond flour with ground quinoa flakes for a lighter texture. Thanks.

  13. Trish Gareau on March 27th, 2012 7:54 am

    We love almond applesauce muffins, GF donuts, etc!
    Will try these this weekend!

  14. Tina on March 27th, 2012 9:06 am

    I started eating grain-free about a month ago and these muffins sound delicious!!

  15. Courtney @ Whole and Free on March 27th, 2012 10:12 am

    These look delish! I may need to come up with a vegan version for my family. :-)

  16. Carrie Holdcraft on March 27th, 2012 10:58 am

    These sound delicious. Will make soon.

  17. Julie on March 27th, 2012 12:37 pm

    The only almond flour/meal i’ve used is the bob’s red mill brand. I’m going to look out for this one if I don’t win!

  18. Donna Strickler on March 27th, 2012 12:55 pm

    Hi Shirley – I’d love to try this almond flour, and it would go perfectly with the Almond Flour cookbook that I received! Again, thanks for all you do, and have a great week :-) Donna

  19. Michelle Crooker on March 27th, 2012 12:57 pm

    Looks yummy!

  20. Michelle Crooker on March 27th, 2012 12:58 pm

    on your email letter list

  21. Maggie on March 27th, 2012 12:59 pm

    I am a sucker for muffins Shirley! Applesauce is one of my fave muffin ingredients :) Yours look lovely, lucky Son. Can you believe I have yet to try Honeyville Almond flour!?

    • Shirley on March 31st, 2012 4:15 pm

      No, I can’t believe that you haven’t tried Honeyville yet, Maggie! You need to get on board the Honeyville train. ;-) LOL Unless you are making your own that you are pleased with, or have another great brand you can get. :-)


  22. Morgan Crumm on March 27th, 2012 1:10 pm

    Yum! These sound delicious!

  23. Kim (Cook IT Allergy Free) on March 27th, 2012 1:19 pm

    I am loving this recipe and all of the health factors involved. And now you totally have me intrigued to try out some of the Hail Merry products! Those orange rosemary pecans sound unbelievable (and perhaps dangerously addictive).
    Miss you like crazy, my friend. Slowly catching up with everything this week, though!

    • Shirley on March 31st, 2012 4:17 pm

      Ditto, Kim! Catching up is good … I’m still working very hard on doing that! ;-)


  24. Nikki V on March 27th, 2012 1:29 pm

    These look good. I hope to try them in the near future.

  25. Nikki V on March 27th, 2012 1:30 pm

    I follow gfe on FB.

  26. Janis on March 27th, 2012 1:48 pm

    This recipe looks good. I like that it has ingredients that I usually have on hand and use often.

  27. Janis on March 27th, 2012 1:49 pm

    I get your emails, love them!

  28. Susan Halloran on March 27th, 2012 1:56 pm

    These look delicious, Shirley! I’ve never used coconut sugar…. I wonder if it’s available at Whole Foods? I’d love to receive the Blanched Almond Flour! How nice!

    • Shirley on March 31st, 2012 4:19 pm

      Susan–Thanks! I’m pretty sure that Whole Foods does carry at least on brand of coconut sugar or palm sugar. It’s a wonderful thing! :-) So is almond flour. ;-)


  29. Al on March 27th, 2012 2:05 pm

    I used abt 2/3 Cup of GF dry oatmeal (instead of Oat flour) and 1 teaspoon of psyllium to give them a little ‘stretch’ and they were great!

    • Shirley on March 31st, 2012 4:22 pm

      Hi Al–An actual review—woohoo! Thanks so much for letting us know your changes and how they worked out! Great news! :-) I have yet to find pysillium locally. I’m just going to have to order some online as you and so many are raving over it. :-)

      Thanks for sharing!

      • Al on April 2nd, 2012 10:22 am

        Shirley, I find psyllium either at my local health food store–and now even the local grocery chains (Shaw’s or Hannaford) carry containers of psyllium husk. Before going gluten-free I used psyllium as a fiber supplement and now I use it as a baking additive–who knew it was so versatile!

        Keep up the great work! I love your site!!

        • Shirley on April 5th, 2012 11:30 pm

          Hi Al–It look like you are new here–welcome! :-) Thanks, too, for the psyllium info, as well as the kind words. I’m not sure our local stores are advanced enough to carry psyllium, but I will inquire further for sure. If psyllium can work the magic you and so many others say that it does ;-) , I must have some!


  30. Suzanne on March 27th, 2012 2:25 pm

    I’d love to try the Honeyville almond flour. I’ve been using Bob’s Redmill, but pretty much everyone seems to feel Honeyville is much better.

    • Shirley on March 31st, 2012 4:29 pm

      Suzanne–Once you try Honeyville almond flour, you won’t even refer to Bob’s Red Mill as almond flour. They are worlds apart.

      Don’t think I’ve ever welcomed you to gfe officially … thanks so much for being a reader! :-)

  31. Kelley on March 27th, 2012 2:25 pm

    Thanks for the new recipe to try!

  32. Kathleen on March 27th, 2012 2:28 pm

    I would love to try almond flour in my gf baking. Thanks!

  33. Casey on March 27th, 2012 2:32 pm

    I love your recipes, Shirley, and I would love to try the almond flour! I was just reading about Honeyville almond flour the other day! :-)

  34. lara on March 27th, 2012 2:37 pm

    I’ve seen others recommend this brand and I have yet to try it. Hoping to win and try it out. I can’t wait to try these muffins, they look yummy!

  35. Alta on March 27th, 2012 2:57 pm

    You bake like I do – with the whole “what do we have kicking around here?” mentality! I love it. And I love these muffins – they sound hearty and delicious.

    • Shirley on March 31st, 2012 4:30 pm

      Alta–LOL When we already have our minds set, life can be so boring, plus that would mean many more trips to the grocery store for me I think. I’m a fan of the well-stocked pantry and “going from there,” so to speak. :-)

      Thanks, dear!

  36. Amber on March 27th, 2012 3:55 pm

    These are amazing, Shirley! Your ingredients are fantastic. Great job! I really like the direction you’re going with you recipes. Sharing these for sure!


  37. Stephanie on March 27th, 2012 3:59 pm

    Yum, those muffins look wonderful, and so does the almond flour!!

  38. Claire on March 27th, 2012 4:00 pm

    id love to win, thanks!!

  39. Jenn on March 27th, 2012 4:06 pm

    these look fantastic. Definitely going to try them out soon. :)

  40. Ashley on March 27th, 2012 4:26 pm

    These muffins look delicious! I can’t wait to try them! I’d love to win the almond flour too :)

  41. Noreen on March 27th, 2012 4:28 pm

    I love how moist applesauce makes these muffins…mmmm, marvelous!

  42. Louise on March 27th, 2012 5:05 pm

    This recipe seems to have come at exactly the right time for me – I have been eating mostly grain free for a couple of years, but here in the UK there are very few good resources for recipes, it seems the US is leaps and bounds ahead. I have even put away my scales, and now mostly use cup and spoon measures rather than attempting to convert everything.

    However there are several ingredients which have proven hard to source, so I have been ‘collecting’ items as and when I come across them, such as quinoa flakes and coconut sugar. :-)

    Only today, due to the lack of ‘unsweetened’ apple sauce here, I have stuck some apples in my slow cooker, (US = crock pot?) and got my preserving jars ready to fill up with the appley goodness!

    The only thing I have yet to find is almond ‘flour’. If I don’t win I will have to try the recipe with the next best substitution I can find, and use ‘ground’ almonds as I think it’s the best we can hope for here. Hopefully they will work out just as tasty, but I still hold out hope that I will be lucky enough to get my paws on some genuine, exactly as in the recipe, almond flour. :-)

    Thanks for the recipe!

    • Shirley on March 31st, 2012 4:34 pm

      Hey Louise–I’d call all that serendipitous for sure. ;-) Many of my friends make their own almond flour using their spice grinders, coffee grinders, or food processors (just don’t over process or you’ll have almond butter instead). They like being able to make it as they need it and not having to store large amounts of almond flour in the fridge (or freezer).

      Good luck! I think you will enjoy these. :-)

      • Louise on April 2nd, 2012 12:56 pm

        Thanks for the great tip, Shirley – it just so happens I have replaced my broken food processor with one that has a ‘mill’ attachment, so I will do that.

        However I’ve read something somewhere about how we need to soak nuts overnight to get rid of something in them that makes them harder to digest (I forget the word).

        Would you do this then dry them before grinding, or just use them straight out of the packet..?

        (I have IBS amongst other things, so I’m all for ‘easy digestion’!) ;-)

        Thanks again!

        • Shirley on April 5th, 2012 11:43 pm

          Hi Louise–I don’t know that folks soak nuts before making flour, but it’s a good question. Maybe some others will weigh in. Hope so!


        • Thia on April 6th, 2012 1:35 am

          If the nuts are blanched, they dont “need” soaking. The inhibitors are in the skins. If you soak the nuts, yes, you would need to dry them out completely, before grinding.

          I personally find sprouted (soaked and dehydrated) nuts to be *more* difficult to digest…so I stopped doing it.

  43. Gaile on March 27th, 2012 5:08 pm

    I would love to make these but can’t find almond flour.

    • Shirley on March 31st, 2012 4:38 pm

      Gaile–If you’re in the U.S., I recommend ordering it from Honeyville’s site ( or Amazon’s site for larger amounts. also offers almond flour in 1-lb packages if you want to try some out first before buying a large amount. Or as I was just saying to Louise, you can pretty easily make your own. Many of my friends do. They don’t worry about the skins of the almonds. Those get ground up and just make for a slightly nuttier texture with the little bits that don’t get ground fine like the rest of the almond does.

      Good luck! You need these muffins in your life. ;-)

    • Thia on April 6th, 2012 1:41 am

      If you are near a Trader Joe’s, and don’t mind the dark skin specks in the flour, I suggest going there. Best price I’ve seen anywhere. $4-something a pound, here. And it is ground just as fine as Honeyville…if not finer. Bob’s Red Mill (in some grocery stores) is “eh, ok” but kind of chunky.

  44. Donna on March 27th, 2012 5:23 pm

    I’m still in gluten free baking 101 mode and I’ve never tried almond flour since I’m getting acquainted with the chemistry of baking. I love to bake and hope some day to try almond flour recipes like the one today that sound delicious.

    • Shirley on March 31st, 2012 5:01 pm

      Hi Donna–I didn’t try almond flour for years after going gluten free. That was a mistake. Now I only have a very few flours on hand, with almond flour being one of them. While that’s mostly due to my issues with many gf grains and my desire to eat more grain free, almond flour can make gf baking much easier in the right recipes. You don’t have to add xanthan gum for one thing, and almond flour has a much better texture in many baked goods over other gf flours, plus it can taste more traditional (i.e., like gluten-full versions) in many recipes. I recommend Elana’s Gluten-Free Almond Flour Cookbook and her Gluten-Free Cupcakes cookbook for recipes that use almond flour. Plus, I and many other gf/paleo/primal blogger friends have lots of great almond flour recipes, too. :-) Food for thought. ;-)


  45. Venessa on March 27th, 2012 6:27 pm

    I have been wanting to try honeyville almond flour. Thanks for this giveaway !

  46. Venessa on March 27th, 2012 6:27 pm

    I subscribe to your newsletter via e-mail

  47. Venessa on March 27th, 2012 6:28 pm

    I “like” GFE on Facebook.

  48. Venessa on March 27th, 2012 6:29 pm

    I “follow” GFE on Twitter.

  49. Laura @ Gluten Free Pantry on March 27th, 2012 6:45 pm

    My kids are crazy about applesauce. I love it in muffins-makes them so moist! Thanks for another fabulous recipe Shirley!

  50. Patsy on March 27th, 2012 6:54 pm

    Thank you for your receipe! I have never used Almond flour and can’t say I have seen it.

  51. Janelle F. on March 27th, 2012 7:37 pm

    I love muffins!

  52. Brandae on March 27th, 2012 7:42 pm

    These look like an easy recipe to use for teaching my kids how to bake – quick question though – do you scoop spoonfuls of almond flour with a spoon into your measuring cup, or do you usually pack the flour into the cup like brown sugar is typically measured?

    • Shirley on March 27th, 2012 7:48 pm

      Hi Brandae–Great question! Almond flour is one in which I dip the measuring cup right into the bag of flour and sort of use the power of my hand to pack it in a bit and then level it off. I think it is similar to brown sugar measuring because the purpose for packing brown sugar in is to get the same measurement all the time. Good almond flour is a bit light and airy, so packing it like this gives a consistent measurement each time. Incidentally, I learned this trick from Elana. It’s what she recommends in her almond flour cookbook :-)


      • Brandae on March 28th, 2012 10:47 pm

        Thank you! I have Elana’s cookbooks but must have missed her measuring tips. Oops! I appreciate your help. I’ve baked with almond flour for a couple years now and love it, but I always wondered if I was measuring correctly…

  53. Sharon on March 27th, 2012 8:21 pm

    These look great and I have all the ingredients on hand! I’ve been thinking grain free may be my next step but I’m not quite there yet! Its a process.

  54. Sharon on March 27th, 2012 8:22 pm

    I receive your emails

  55. Sharon on March 27th, 2012 8:22 pm

    I like you on face book.

  56. Sharon on March 27th, 2012 8:23 pm

    I follow you on twitter

  57. Sharon on March 27th, 2012 8:23 pm

    I tweeted this post.

  58. Teresa on March 27th, 2012 8:45 pm

    Thank you for all you do! Your web site is one of my favorite! Can’t wait to try the muffin recipe.

  59. Jen Radosevich on March 27th, 2012 9:17 pm

    Awesome. I can’t get enough muffin recipes for my picky eater!

  60. Lynne on March 27th, 2012 9:20 pm

    Thanks so much for the awesome recipe! I have yet to find almond flour for a half decent price. (I ground my own for another recipe). I wonder how it would taste with coconut flour. I am a huge fan of coconut oil & coconut sugar…I’ve just recently started baking with them & love the taste. I’m going to try the recipe in my special needs cooking class (using almond flour)…they LOVE muffins!! TY!

    • Shirley on March 31st, 2012 5:07 pm

      Hi Lynne–As much as I love coconut flour, too, I would not recommend it in this recipe. UNLESS grinding one’s own coconut flour yields a significantly different product than purchased coconut flour, coconut flour would be too absorbent in this recipe and would zap all your liquid and the wonderful moistness of these muffins. That’s my recommendation. Most coconut flour recipes require many more eggs and/or other liquid than this one. Last, I’m so happy you are making your cooking class happy with muffins! :-)


  61. Magess on March 27th, 2012 10:47 pm

    Looks very tasty. I wish we had some applesauce lying around, because I have everything else! Don’t know if my almond flour is as good for baking as the stuff you’re giving away.

  62. Jaclyn on March 27th, 2012 11:02 pm

    YUM. Would love to win!!

  63. Susan on March 27th, 2012 11:45 pm

    These muffins look wonderful Shirley. I’m putting them on my “to try” list. Just have to buy a few ingredients!

  64. Michelle on March 28th, 2012 12:13 am

    These look So Yummy!!! Thank you for your notes, on using the quinoa flakes to replace oats. I would have just passed this one up. In recipes that ask for oats, can you replace the quinoa flakes instead?

    • Shirley on March 31st, 2012 5:09 pm

      Hi Michelle–Many, many of us use quinoa flakes instead of oatmeal and ground up quinoa flakes instead of oat flour. As long as you get the same consistency that’s intended in the recipe, it should work perfectly :-) Good luck! Let us know what you think!


  65. Nicole on March 28th, 2012 12:29 am

    Those muffins look so moist and yummy! Makes me want to reach right into the photo and grab one :)

  66. Karen on March 28th, 2012 6:56 am

    I receive your emails and always look forward to them. Thank you for all your “help” with my GF baking!!!

  67. Karen on March 28th, 2012 7:06 am

    I always keep some Almond flour in my fridge so would love to win a bag of Honeyville Almond Flour

  68. Ellen (Gluten Free Diva) on March 28th, 2012 8:02 am

    Shirley…thanks for answering my question! I just did an hour of cardio and strength training and was sitting at my kitchen counter trying to decide what to make for breakfast when I read your post. I’m off to make these muffins right this second! Thanks! They really look good AND I have all the ingredients!

    • Shirley on March 31st, 2012 5:31 pm

      So, Ellen, do tell … did you actually make them or did some other recipe or idea end up being more appealing? ;-)


  69. Linda on March 28th, 2012 11:37 am

    These look lovely, and I bet the combination of almond flour and oats with the applesauce and nuts is delicious.

  70. Aileen on March 28th, 2012 11:45 am

    I’ve heard so many great things about Almond Flour for years. Been meaning to try it but haven’t yet. Thank you for the opportunity!

  71. tina on March 28th, 2012 1:03 pm

    I can’t wait to try this recipe! I have been going through almond flour like crazy so it would be awesome to win some.

    I’m already a fan on Facebook!

    I’m already an email subscriber, too!

  72. Katie on March 28th, 2012 6:52 pm

    These look great – love the addition of the toasted nuts!

  73. Cindy W. on March 28th, 2012 8:00 pm

    I cannot wait to try these muffins. Thank you for sharing the recipe, Shirley.

  74. Theresa on March 28th, 2012 8:11 pm

    What a great Mom you are, your son is blessed.
    I have been wanting to try that almond flour.
    Thanks for the recipe, I’m looking forward to trying it.

  75. Stacy on March 29th, 2012 12:14 am

    These sound so good! I can’t wait to try the recipe.

  76. Stacy on March 29th, 2012 12:16 am

    I follow your blog via email–love it!

  77. InTolerantChef on March 29th, 2012 12:50 am

    So yummy indeed!

  78. bonzie on March 29th, 2012 10:02 am

    Love both almond and applesauce so these sound amazing! I’m guessing they’d be amazingly moist as well,yum.

  79. Janet Sale on March 29th, 2012 1:30 pm

    I wonder if you could substitute coconut flour for the oat flour. And is oat flour just finely processed GF oats?

    • Shirley on March 31st, 2012 5:34 pm

      Hi Janet–Yes, oat flour is just finely processed certified gf oats. You can easily make your own in food processor or mini chopper. :-) I would not substitute coconut flour for the oat flour though. Even a small amount of coconut flour is highly absorbent. For example, I only use 2 tsp in my Brazilian Un-Cheese Rolls recipe and that’s enough to zap up quite a bit of liquid and make them chewy. This recipe would have to be adapted quite a bit (with more eggs and/or other liquid) to accommodate coconut flour.


  80. Deb G on March 29th, 2012 4:19 pm

    I am a follower…would love to try this! Thanks for the opportunity!!

  81. Shanna on March 29th, 2012 6:28 pm

    These look delicious. I cannot wait to try them. I Would really love to try the almond flour as I heard it is the best. I have cut out a lot because I cannot find it to try it!

    • Shirley on March 31st, 2012 6:37 pm

      Shanna–I find the best source for almond flour to be online at Honeyville’s site, Amazon, Digestive Wellness,, etc., but as I was saying in other comments, many of my friends make their own almond flour using their spice grinders, coffee grinders, or food processors (just don’t over process or you’ll have almond butter instead). They like being able to make it as they need it and not having to store large amounts of almond flour in the fridge (or freezer).

      Hope that helps!

  82. Pam on March 29th, 2012 8:06 pm

    This recipe looks great!

  83. Pam on March 29th, 2012 8:07 pm

    I now follow your blog through email.

  84. Jacqueline on March 29th, 2012 9:41 pm

    Anything with coconut oil and almond flour has to be good! Can’t wait to try your recipe! Thank you!

  85. SherriS. on March 30th, 2012 10:14 am

    These muffins look so moist and tasty. My go to flour is almond flour. I’m a simple baker and I haven’t tried applesauce muffins before but I will give these a try. Thanks Shirley for inspiring me, as always!

  86. manda on March 30th, 2012 12:12 pm

    Recipe looks yummy! I would love to try the flour!!!

    Great givewaway, thanks

  87. Melissa Lawler on March 30th, 2012 2:12 pm

    The only ingredient I don’t have is oat flour. Will rice, potato or chickpea suffice?

    • Shirley on March 31st, 2012 10:16 pm

      Hi Melissa–Sure, you can substitute any other flour for the oat flour. The recipe will taste a tad different, but will still be good! :-) Please report back. ;-)


  88. Nancy on March 30th, 2012 4:54 pm

    These muffins look delicious!

  89. Diane Pierce on March 30th, 2012 8:53 pm

    Your recipes look delicious! I have been looking into gluten-free sugar-free dessert recipes for my dad and have found several that require almond flour which I have never heard of before. It’s awesome that you are willing to give away a bag!

  90. Tessa Domestic Diva on March 30th, 2012 10:59 pm

    I have been wanting to try honeyville’s flour to see how it compares!

  91. Tessa Domestic Diva on March 30th, 2012 11:00 pm

    shared on pinterest

  92. Tessa Domestic Diva on March 30th, 2012 11:00 pm


  93. Tessa Domestic Diva on March 30th, 2012 11:01 pm

    shared on fb

  94. Jen A on March 30th, 2012 11:19 pm

    Haven’t tries almond flour yet. Here’s a question, does it taste super nutty when you bake with it? I love almonds, but my girl who needs to be GF not so much. Would love to get some to try. Thanks!

    • Eileen on March 31st, 2012 12:06 am

      Honeyville doesn’t have an almondy taste.

  95. Eileen on March 31st, 2012 12:06 am

    These muffins look great and i just so love almond flour.

  96. helga on March 31st, 2012 12:26 pm

    i use almond flour all the time and would LOVE to win this….thanks!!

  97. Jennifer on March 31st, 2012 2:18 pm

    I’d love to win so I could make these delicious looking muffins!

  98. apryl on March 31st, 2012 3:28 pm

    i’m so excited – i haven’t tried almond flour & i’ve heard that honeyville is one of the best. thanks for the opportunity to win! :)

  99. apryl on March 31st, 2012 3:31 pm

    signed up for your email updates

  100. apryl on March 31st, 2012 3:31 pm

    like your fb page

  101. Susan Jonell Roragen on March 31st, 2012 4:44 pm

    I have used Honeyville almond flour before and like it. These muffins look delicious.

  102. Judy on March 31st, 2012 11:23 pm

    I love using almond flour. You don’t get the gritty taste in your baked goods, that you get with some of the other grain flours. I haven’t tried Honeyville yet though. I will have to look for it next time I go to the store.

    • Shirley on April 5th, 2012 11:20 pm

      Hey Judy–I think you will love Honeyville! I don’t know that any retail stores carry it, but I may be wrong. It’s worth signing up for Honeyville’s email newsletters to be kept up to date on discounts. I always order two when there’s a discount in effect. ;-)


  103. Judy on March 31st, 2012 11:25 pm

    I get your blog through email. Keep those yummy recipes coming!

  104. katrina on March 31st, 2012 11:32 pm

    The recipe looks awesome and I’m dying to try is flour!

    • Shirley on April 5th, 2012 11:21 pm

      Thanks, Katrina! I hope you will get some Honeyville to try. :-)


  105. Kathleen Conner on April 1st, 2012 11:00 am

    Mmmm… Your recipes inspire me!

    • Shirley on April 5th, 2012 11:23 pm

      Kathleen–You are so kind–thank you! :-)


  106. Kathleen Conner on April 1st, 2012 11:08 am

    follow on Twitter.

  107. Kathleen Conner on April 1st, 2012 11:09 am

    like gfe on Facebook,

  108. Kathleen Conner on April 1st, 2012 11:09 am

    I’m an email subscriber

  109. Kathleen Conner on April 1st, 2012 11:10 am
  110. Kathleen Conner on April 1st, 2012 11:10 am
  111. Angela H. on April 1st, 2012 3:26 pm

    I haven’t tried almond flour yet, but these muffins look so good I may have to. My daughter’s coming home next weekend and with so many yummy recipes, I’m thinking a muffin “bake-athon” is in order.

    • Shirley on April 5th, 2012 11:24 pm

      Hi Angela–I hope you and daughter get to have a muffin “bake-athon” … that sounds like great mother-daughter time to me! :-)


  112. Thia on April 1st, 2012 6:52 pm

    I love almond flour!! :-) These muffins look really good, too.

    • Shirley on April 5th, 2012 11:24 pm

      Thanks, Thia! Happy to meet another almond flour lover. ;-)


  113. Thia on April 1st, 2012 6:53 pm

    I already “like” gfe on fb. :-)

  114. Janet Sale on April 1st, 2012 7:42 pm

    I love almond flour and I can’t wait to try this recipe.Thanks!

  115. Carol Kendall on April 2nd, 2012 9:30 am

    Applesauce muffins (we love almond flour in nearly anything!) may become one of our top 10 “try this, gluten free can taste really good!” Thank you for all that you do to encourage us in the new walk!

    • Shirley on April 5th, 2012 11:26 pm

      Hi Carol–It looks like you are new to gfe–welcome! :-) Thanks so much for the kind words, and you already know I love your “try this, gluten free can taste really good!” approach. ;-) Bravo!


      • Carol Kendall on April 6th, 2012 11:31 am

        Not only are we gluten free we are on the mission field, so we LOVE challenges! In our small group of 21 there are 7 gluten free! Love from Guatemala

  116. Ashley on April 2nd, 2012 10:30 am

    Excited to find your site this morning! I will be visiting often. My family (me, husband, 4yr & 2yr old) is choosing to go gluten free and I’m totally overwhelmed. Where to start? Taking baby steps. My youngins will love these muffins- thanks. (Almond flour… brilliant- and sounds SO YUMMY!)

    • Shirley on April 5th, 2012 11:36 pm

      Hi Ashley–Welcome to gfe! :-) Congrats on going gf, too. It can be life changing in many ways. ;-) Almond flour is a wonderful thing for sure. As far as where to start, I suggest checking out my gfe tip sheets and looking at the sidebar for essential posts and most popular posts. I hope you’ll find both very helpful, but email me with any questions specific to your family.

      Thanks for taking the time to comment!

  117. Laura G on April 2nd, 2012 11:27 pm

    These muffins look divine! Just added applesauce to the grocery store list.

    • Shirley on April 5th, 2012 11:44 pm

      Hi Laura–Welcome to gfe! I hope you love these. :-) I’ll be making them again tomorrow as Son is home again. ;-)


  118. John Billiris on April 3rd, 2012 12:00 am

    I’d like to try baking something with this!

    • Shirley on April 5th, 2012 11:46 pm

      Hey John–Welcome! Sorry you didn’t win, but almond flour is a high value, delicious purchase. :-)


  119. Nancy @Real Food Allergy Free on April 3rd, 2012 9:30 am

    Yum! I’ve been on a muffin cake lately. Thanks so much for sharing at Allergy Free Wednesday! I hope you’ll come back tomorrow.

    • Shirley on April 5th, 2012 11:47 pm

      Hey Nancy–It was my pleasure to share at AFW. :-) Oh, and muffin kicks are good ;-0


  120. Amber on April 3rd, 2012 5:27 pm

    Very popular muffins you have here, Shirley! They are amazing.

    Thank you for sharing this great recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.

    Happy Eating,
    –AFW Hostesses

  121. Angela on April 9th, 2012 7:47 pm

    These are the best! Shirley, you outdid yourself with these! I made them this weekend and I was barely able to take a picture (e-mailed that to you) before they were gobbled up completely! I won’t tell how many ended up in my stomach ;)

    Thanks for doing all the work for us and thanks for your creative recipes!

  122. jenn on August 20th, 2012 12:21 pm

    I’d love to try this recipe, can you recommend a tree nut free (almond flour) option? Thank you!

    • Shirley on August 20th, 2012 2:04 pm

      Hi Jenn–It looks like you are new to gfe–welcome! :-) You can *probably* just substitute a gluten-free all-purpose flour mix for the almond flour and have good results. I just haven’t tried that yet with this recipe. For a heartier muffin, you might want to increase the oat flour amount slightly and use less of the gf ap flour for the same total measurement of flours. Best of luck and please let us know how your experimenting turns out! ;-)


  123. Natalie Elefante on March 30th, 2013 9:24 pm

    Thanks for the recipe! I just purchased the almond flour from amazon! Can’t wait to try these, my son will love them:)

    • Shirley on March 31st, 2013 8:52 am

      Hi Natalie–Yay! Hope you enjoy these muffins! They’re one of our faves around here. ;-) And welcome to gfe! :-)


      • Natalie Elefante on April 2nd, 2013 7:40 pm

        thank you!!

  124. Krisztina on January 29th, 2014 11:09 am

    Thank you for posting this awesome recipe. I’ve just made these and they turned out to be so amazing. Beautiful texture as well as delicious. :-)

    • Shirley on January 29th, 2014 11:18 am

      Hi Krisztina–What a lovely comment to read first thing this morning! :-) I’m so happy that these muffins turned out so well for you. Thanks so much for taking the time to leave your sweet review and welcome to gfe!


  125. susan reed on March 15th, 2014 3:11 pm

    Made these – GREAT!

    • Shirley on March 17th, 2014 11:38 am

      Yay, Susan! Thanks for sharing your review with us all! :-)


  126. Ruth M. Henshaw on March 15th, 2014 4:27 pm

    Thanks for another simple but tasty looking recipe.
    I love muffins.

  127. Julie on March 16th, 2014 11:07 am

    Looks so good I wish I had one now!

  128. Megan on March 18th, 2014 2:30 pm

    I have a large jar of applesauce that I need to use and I think I just found the recipe to do so!

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