These Gluten-Free Apple Walnut Muffins are filled with diced apples, crunchy walnuts, and sweetened coconut. They're a delicious homemade treat with a hearty texture and a wonderful combination of flavors.

I usually make 28 smaller muffins for portion control, but you can also make about 18–20 larger, bakery-style muffins. Choose the size that works best for you!

Ingredients

• 2 cups sugar

• 1½ cups canola oil

• 3 large eggs

• 1 teaspoon vanilla extract

• 3 cups King Arthur Gluten-Free Measure for Measure 1:1 Flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• ¼ cup water

• 2 cups peeled and diced apples

• 1 cup chopped walnuts

• 1 cup sweetened flaked coconut

Instructions

1. Preheat the oven to 400°F. Line a muffin tin with paper liners.

2. Mix the wet ingredients. Beat the sugar, canola oil, and vanilla extract together. Beat in the eggs.

3. Combine the dry ingredients. In a separate bowl, combine the gluten-free flour, baking soda, and salt.

4. Make the batter. Beat the flour mixture into the egg mixture. Add ¼ cup water and beat until thoroughly combined.

5. Let the batter rest. Allow it to sit for 20–30 minutes so the gluten-free flour can absorb the moisture.

6. Fold in the additions. Gently fold in the diced apples, chopped walnuts, and sweetened flaked coconut.

7. Fill the muffin tin. Spoon the batter into the lined muffin cups, filling each about ⅔–¾ full. The batter is very thick and stiff, kind of like cookie dough.

8. Start baking at 400°F. Bake for 5 minutes, then reduce the oven temperature to 350°F without removing the muffins.

9. Continue baking. Bake for another 10 minutes, then check for doneness. Continue baking as needed. Baking time will vary depending on your oven and how full the muffin cups are.

10. Test for doneness. Insert a toothpick into the center of a muffin. The muffins are ready when it comes out clean.

Important Gluten-Free Safety Notes

Vanilla extract: Choose a gluten-free vanilla extract. I use Morton & Bassett.

Walnuts: Always check the packaging before buying nuts. Some major nut brands disclose that their products share equipment with wheat. Do not assume walnuts are safe for someone with Celiac Disease simply because walnuts are naturally gluten-free.

Sweetened flaked coconut: Check the packaging carefully. Some brands specifically label their coconut gluten-free.

I buy the Wegmans store brand because they carry many gluten-free products and label them clearly. I still check the current packaging every time, since ingredients and manufacturing practices can change.

Avoiding gluten cross-contamination is important when preparing food for someone with Celiac Disease.

Yield and Muffin Size

Yield: 28 smaller muffins or approximately 18–20 larger, bakery-style muffins.

I choose to make smaller muffins for portion control. If you prefer larger muffins, divide the batter among 18–20 muffin cups instead. Larger muffins may need additional baking time, so check for doneness with a toothpick.