Description
These Mini Gluten-Free Vegan Apple Muffins are soft, moist, and warmly spiced bite-sized treats perfect for snacks, lunchboxes, or meal prep. Made with gluten-free flours, natural sweeteners, and fresh apples, they are naturally dairy-free and egg-free, delivering a fluffy inside and lightly crisp outside.
Ingredients
Scale
Dry Ingredients
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup almond flour (adds moisture & softness)
- ⅓ cup coconut sugar (or brown sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- ½ cup unsweetened applesauce
- ¼ cup neutral oil (coconut oil melted or avocado oil)
- ⅓ cup plant milk (almond, oat, or soy)
- 1 tsp vanilla extract
- 1 cup finely diced apple (small cubes for mini muffins)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the unsweetened applesauce, melted neutral oil (such as coconut or avocado oil), plant milk, and vanilla extract until smooth.
- Blend Wet and Dry: Gently fold the wet ingredients into the dry ingredients, stirring just until combined—avoid overmixing to keep the muffins light and fluffy.
- Add Apples: Fold in the finely diced apple pieces evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter into the mini muffin cavities, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 12–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Dice apples finely to ensure they cook fully in mini muffin size.
- If the batter appears too thick, add 1–2 tablespoons of extra plant milk to reach a scoopable consistency.
- Optional add-ins include 2 tablespoons chopped walnuts or pecans, 1 tablespoon chia or flax seeds, ¼ teaspoon cardamom for added warmth, or a sprinkle of coconut sugar on top before baking for a slight crunch.
- These mini muffins freeze well for up to 2 months—store in an airtight container or freezer bag.
