This study examined the quality characteristics of rice muffins with apple and vegetable powders partially replacing rice flour. The proximate composition, color, texture, and cooking properties of gluten-free rice muffins made by combining apple and vegetables (cabbage, spinach, and broccoli) powder added at 2:3 (fruit: vegetable) ratios were investigated. The moisture content of rice muffins mixed with apple and vegetable powder was significantly lower in the apple-vegetable powder group than in the control group. The brightness (L) of rice muffins was highest in the control group, followed by apple-broccoli, apple-cabbage, and apple-spinach, with a significant difference. Redness(a) was significantly lower in the apple-spinach powder-added group compared to the control group. Yellowness(b) was significantly higher in the apple-broccoli-added group than in the control group. The weight of rice muffins was significantly higher in the apple-broccoli added group than in the control group. The baking loss rate of the rice muffins was significantly lower in the apple-broccoli added group than in the control group. The volume was highest in the control group, followed by apple-broccoli, apple-spinach, and apple-cabbage, showing a significant difference. The specific volume was significantly lower in the apple-cabbage group than in the control group. The hardness, cohesiveness, gumminess, and chewiness of rice muffins were significantly lower in the apple-vegetable powder-added group than in the control group, but there was no difference in adhesiveness and elasticity. In the sensory evaluation, the apple-cabbage and apple-spinach groups showed no difference from the control group in terms of taste, flavor, texture, and overall preference, but the apple-broccoli group had the lowest evaluation. These results showed that a product was developed by manufacturing rice muffins using apples and various vegetable powders to provide a simple, balanced meal for consumers who avoid flour and those who eat rice muffins.