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Gluten-Free Oat, Apple, and Walnut Muffins made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Oat, Apple, and Walnut Muffins made with baking mix Recipe

Fresh apples keep this muffin on the not-too-sweet side, perfect for a quick breakfast or afternoon snack.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

8 muffins.


Choose your measure:

  • 1 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 3/4 cup traditional or quick oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup melted butter or vegetable oil
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 to 1 1/3 cups grated apple, about 1 large
  • 1/2 cup diced walnuts
  • cinnamon-sugar, for topping; optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  1. Preheat the oven to 375°F. Grease 8 wells of a standard 12-cup muffin pan.
  2. Stir together the dry ingredients; set aside.
  3. Whisk together the melted butter or oil, eggs, milk, and vanilla.
  4. Stir the dry mix into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended.
  5. Fold in the grated apples and walnuts.
  6. Fill the muffin cups almost full. Sprinkle with cinnamon-sugar, if desired.
  7. Let the muffins rest for 10 minutes; this will give the leavening in the baking mix a chance to get going.
  8. Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the center of a muffin comes out clean.
  9. Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool.
  10. Yield: 8 muffins.