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Apple Fritter Muffins


These apple fritter muffins are made with tiger nut flour and tiger nut oil for a gluten free treat that’s perfect for fall.

*Post updated 10/4/2017 – now includes a video (scroll down to watch!) on how to make these apple fritter muffins and an easy alternative to the tiger nut flour and oil used in the original recipe. See recipe below for alternative options.

A couple of years ago I made apple fritter muffins for a freelance article. They were beyond delicious (and one of my last happy memories with my Grandma who called me to tell me as much when I brought her a few right after she was diagnosed with pancreatic cancer) but also made with your typical AP flour and sugar mixtures, two things I don’t regularly eat any longer.

Apple fritter muffins

That said, I’ve been wanting to recreate that recipe ever since making it healthier all around. Having picked up my first bunch of local apples this past weekend, I figured now was as good a time as any.

I contemplated making these paleo, but when it comes to a fritter, the glaze is just a necessary component. I wasn’t going to sit here concocting a coconut butter glaze and try to tell you it tastes like the real deal apple fritter glaze, it just wouldn’t in this application. Sometimes you need a little powdered sugar in your life.

Gluten Free Apple Fritter Muffins

The muffin itself though is as clean eating as a whistle made with all purpose gluten free baking flour and tiger nut flour. While I’ve waxed poetically about my love of gluten free baking flour plenty of times, Organic Gemini’s tiger nut flour is a new to me product. It’s a flour made from the tiger nut, a small root vegetable (not actually a nut as its name suggests) packed with iron, fiber and potassium. The flour itself is hearty with a nutty undertone and from my experience so far, acts a lot like almond or cashew flour would in baking. I also used their tiger nut oil  in these apple fritter muffins instead of my usual baking oils to complement the nuttiness of the flour. The result is these gluten free treats perfect for snacking as fall rolls in.

Glazed apple fritter muffins

If you’re being super healthy, sure, skip the glaze or go ahead and try to make one with coconut butter and some lemon juice but honestly, the real deal powdered sugar glaze is where it’s at for these.

Apple Fritter Muffins

Apple Fritter Muffins

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These apple fritter muffins are made with tiger nut flour and oil for a gluten free treat that's perfect for fall.


For the Apples

  • 1 1/2 cups finely chopped Granny Smith apples (about 1 large apple)
  • 1 tablespoon tiger nut oil
  • 1/2 teaspoon cinnamon
  • 1 tablespoon coconut sugar
  • 2 tablespoons water
  • 1 tablespoon tapioca flour/starch

For the Muffins

  • 3/4 cup gluten free baking flour
  • 1/2 cup tiger nut flour
  • 1 tablespoon tapioca flour/starch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons tiger nut oil
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup coconut sugar
  • 1/2 cup milk (any kind will do)

For the Glaze

  • 2 tablespoons warm milk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract



  1. Add the tiger nut oil to a medium skillet over medium heat.
  2. Add the apples, cinnamon, sugar and water then mix to combine.
  3. Cook for about 3 minutes until apples are softened.
  4. Turn off the heat, add the tapioca flour, mix and set aside.


  1. Preheat oven to 400 degrees and line 9 muffin tins with liners.
  2. In a medium bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
  3. Whisk together the applesauce, tiger nut oil, vanilla, egg, coconut sugar and milk in a large bowl.
  4. Add the dry ingredients to the wet and stir to combine.
  5. Fold in the apples from the skillet and mix until combined.
  6. Spoon the batter into the muffin liners and bake for about 15 minutes.
  7. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a cooling rack.


  1. While the muffins cool, whisk the ingredients for the glaze together in a small bowl.
  2. Once muffins have cooled for about 15 minutes on the cooling rack, dip the tops into the glaze and place back on the rack. You can dip the muffins 2-3 times depending on how thick you want the glaze, just wait about 5 minutes in between to give the layers of glaze a chance to thicken.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 153mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


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*Thanks to Organic Gemini for sponsoring this post. All content and opinions are my own.
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