Description
These Mini Gluten-Free Vegan Apple Muffins are perfect for a healthy breakfast or snack. Made with a gluten-free flour blend and plant-based ingredients, they are moist, flavorful, and naturally sweetened with maple syrup and applesauce. Perfectly spiced with cinnamon and nutmeg, and optionally enhanced with crunchy walnuts, these mini muffins are easy to make and ideal for anyone following a gluten-free or vegan diet.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups gluten-free all purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/3 cup non-dairy milk such as almond or oat milk
Add-ins
- 1 cup peeled and finely chopped apple
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease the tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the melted coconut oil, maple syrup, unsweetened applesauce, vanilla extract, and non-dairy milk. Stir until the mixture is smooth and homogeneous.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the muffins tender.
- Add Apples and Walnuts: Fold in the finely chopped apples and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
- Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra sweetness and a little crunch, sprinkle cinnamon sugar on top of each muffin before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for extended storage.
- Finely chop the apples to ensure even baking and a tender texture in the mini muffin sizes.
