Description

These Mini Gluten-Free Vegan Apple Muffins are a delicious and healthy treat perfect for breakfast, snack, or dessert. Made with wholesome gluten-free flour, fresh apples, and natural sweeteners like maple syrup and coconut sugar, they offer a moist texture and warm flavors of cinnamon and nutmeg. Completely vegan and dairy-free, these muffins are an accessible option for those with dietary restrictions, while the mini size makes them perfect for portion control or sharing.

Ingredients

Scale

Dry Ingredients

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup coconut sugar

Wet Ingredients

1/4 cup maple syrup
1/4 cup unsweetened applesauce
1/4 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Additional Ingredients

1 medium apple, peeled, cored, and finely chopped
1/4 cup chopped walnuts (optional)
2 tablespoons raisins (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and coconut sugar until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the maple syrup, unsweetened applesauce, almond milk, apple cider vinegar, and vanilla extract until smooth.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to ensure muffins stay tender.
Fold in Add-ins: Fold in the finely chopped apple, and if desired, mix in the chopped walnuts and raisins for texture and added flavor.
Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean indicating they are fully cooked.
Cool: Let the muffins cool inside the tin for 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess.

Notes

For extra flavor, sprinkle a little cinnamon sugar on top of the muffins before baking.
You can substitute almond milk with oat or soy milk if preferred or needed.
Muffins store well in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the muffins in a sealed container or freezer bag for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American