Name: Flourless Apple Cinnamon Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium apples, peeled and finely chopped; 2 large eggs; 2 ripe bananas, mashed; 1 cup rolled oats (gluten-free if needed); 1/2 cup cottage cheese (or Greek yogurt); 1 tsp vanilla extract; 1 tsp cinnamon; 1 tsp baking powder; Pinch of salt; Optional: 1–2 tsp honey or maple syrup

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These Flourless Apple Cinnamon Muffins are everything I want in a cozy, gluten-free treat. They’re naturally sweetened with bananas, loaded with tender apple chunks, and warmly spiced with cinnamon. I love how soft and satisfying they are—perfect for breakfast on-the-go or a mid-afternoon snack. Plus, they’re flourless, refined sugar-free, and packed with wholesome ingredients I can feel good about.

Why You’ll Love This Recipe

I love how these muffins are both nourishing and delicious. There’s no flour, no refined sugar, and they still come out fluffy and flavorful. The oats give them structure, the bananas add natural sweetness, and the cottage cheese keeps them moist with a nice boost of protein. They’re also incredibly easy to throw together in one bowl or blender—no mixer required. Whether I’m baking a batch for meal prep or a cozy weekend breakfast, these muffins always hit the spot. Flourless Apple Cinnamon Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium apples, peeled and finely chopped
2 large eggs
2 ripe bananas, mashed
1 cup rolled oats (gluten-free if needed)
½ cup cottage cheese (or Greek yogurt)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
Pinch of salt
Optional: 1–2 tsp honey or maple syrup for extra sweetness

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a blender or mixing bowl, I combine the eggs, bananas, cottage cheese, vanilla, cinnamon, baking powder, salt, and oats. I blend or stir until smooth (or leave a little texture if I prefer).
I fold in the chopped apples and any sweetener if I’m using it.
I divide the batter evenly among the muffin cups, filling each about 3/4 full.
I bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
I let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 9–10 standard muffins. It takes around 10 minutes to prep and 20 minutes to bake, so I have warm, cozy muffins ready in just 30 minutes.

Variations

Sometimes I mix things up by adding chopped nuts like walnuts or pecans for extra crunch. A handful of raisins or dried cranberries also gives a nice chewy bite. When I want a little indulgence, I toss in a few dark chocolate chips. I’ve also made these with pear instead of apple for a subtle twist.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They freeze well, too—I just wrap them individually and thaw overnight or microwave for 20–30 seconds when I need a quick snack. Flourless Apple Cinnamon Muffins

FAQs

Are these muffins gluten-free?

Yes, as long as I use certified gluten-free oats, these muffins are completely gluten-free.

Can I make them dairy-free?

Definitely. I swap the cottage cheese for a dairy-free yogurt alternative or use mashed avocado or applesauce for a different texture.

Do I need to blend the oats?

I prefer blending if I want a smoother texture, but leaving them whole works fine too. It gives the muffins a heartier, more rustic feel.

Can I use applesauce instead of banana?

Yes, I’ve replaced the banana with unsweetened applesauce when I want a milder flavor. About 1 cup works well as a substitute.

How ripe should the bananas be?

The riper, the better. I use bananas with brown spots—they’re sweeter and mash more easily, which helps bind and sweeten the muffins.

Conclusion

Flourless Apple Cinnamon Muffins are one of my favorite ways to enjoy fall flavors in a wholesome, gluten-free form. They’re warm, fluffy, and naturally sweet with just the right hint of spice. Whether I’m making them for breakfast, packing them in lunches, or enjoying onewith a cup of tea, these muffins always feel like a little moment of comfort baked into every bite.