If you are looking to delight your taste buds with a treat that is both wholesome and irresistibly tasty, this Mini Gluten-Free Vegan Apple Muffins Recipe is exactly what you need. These little bundles of joy combine the natural sweetness of apples with warm spices, creating a perfectly moist muffin without any gluten or animal products. Whether it’s a cozy breakfast, a snack for the kids, or a charming addition to your afternoon tea, these mini muffins bring comfort and nutrition together in a way that will make you reach for one after another.
Ingredients You’ll Need
Creating these Mini Gluten-Free Vegan Apple Muffins is wonderfully simple because the ingredients are straightforward yet essential, each contributing its own magic to the flavor, texture, and wholesome goodness of the muffins.
- Gluten-free all-purpose flour blend with xanthan gum: Provides structure while keeping the muffins light and perfect for gluten-sensitive diets.
- Almond flour: Adds a subtle nutty richness and helps maintain moisture for tender muffins.
- Coconut sugar: A natural sweetener that offers a warm caramel-like taste without overpowering the apples.
- Maple syrup: Enhances sweetness and adds depth with its distinct flavor.
- Baking powder: Essential for giving the muffins their nice rise and fluffy texture.
- Baking soda: Works alongside the acid in apple cider vinegar to help the muffins expand and become airy.
- Salt: Balances the sweetness and enhances the overall flavors.
- Ground cinnamon: Brings that classic apple-spice warmth we all love.
- Ground nutmeg: Adds a subtle hint of complexity and spice.
- Melted coconut oil: Infuses moisture and a gentle tropical note while keeping them vegan.
- Unsweetened almond milk: A dairy-free liquid that keeps the batter smooth and light.
- Vanilla extract: Rounds out the flavor and deepens sweetness naturally.
- Apple cider vinegar: Activates the baking soda for fluffiness and adds a subtle tang.
- Finely diced apple: The star of the muffins, providing fresh bursts of juicy sweetness and texture.
- Unsweetened applesauce: Adds moisture and a gentle fruitiness, helping keep everything perfectly tender.
How to Make Mini Gluten-Free Vegan Apple Muffins Recipe
Step 1: Prepare Everything
Start by preheating your oven to 350°F and lightly greasing a mini muffin tin or lining it with paper liners. This step is important to ensure your muffins come out easily and maintain their charming shape.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these dry ingredients first guarantees even distribution, so every bite has that perfect balance of spice and sweetness.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the melted coconut oil, almond milk, maple syrup, vanilla extract, apple cider vinegar, and applesauce. Whisk them thoroughly for a smooth, harmonious mixture that will bring the batter together beautifully.
Step 4: Combine Wet and Dry Mixes
Pour the wet ingredients into the dry mix and stir gently until just combined. Be careful not to overmix—this keeps the muffins tender and light.
Step 5: Fold in Apples
Gently fold in the finely diced apples, ensuring they’re evenly spread without crushing them, so you get delightful apple bursts in every mini muffin.
Step 6: Fill and Bake
Spoon the batter evenly into the mini muffin tin, filling each cavity about three-quarters full to allow space for rising. Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean, promising moist and perfectly cooked muffins.
Step 7: Cool and Enjoy
Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to finish cooling completely. This short wait is worth it so they hold their delightful texture perfectly.
How to Serve Mini Gluten-Free Vegan Apple Muffins Recipe
Garnishes
To make these mini muffins even more eye-catching and flavorful, sprinkle a tiny dusting of cinnamon or coconut sugar on top right after baking. For a cozy touch, serve with a thin smear of natural almond butter or a dab of vegan cream cheese.
Side Dishes
Pair your Mini Gluten-Free Vegan Apple Muffins with a cup of warm herbal tea or a glass of freshly brewed almond milk to create a wholesome snack break. They also go wonderfully alongside a bowl of fresh fruit or a light salad for a nutritious brunch.
Creative Ways to Present
Arrange these mini muffins on a tiered stand with edible flowers or fresh apple slices for an elegant gathering. You can also pack them into cute reusable lunchboxes for kids or bring them as a thoughtful homemade gift—these little muffins always make an impression!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them fresh by storing the muffins in an airtight container at room temperature for up to 2 days. For a little extra longevity, refrigeration extends their freshness up to 5 days without drying them out.
Freezing
These Mini Gluten-Free Vegan Apple Muffins freeze beautifully. Place them in a freezer-safe container or bag and store for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature or warm them gently.
Reheating
To revive that fresh-baked warmth, reheat the muffins in a toaster oven or regular oven at 300°F for 5-7 minutes. Avoid microwaving to keep the texture just right—soft but with a slight, pleasant crust.
FAQs
Can I use regular flour instead of gluten-free flour?
Absolutely! If gluten is not a concern, substituting regular all-purpose flour will still yield tasty results, though the texture may be slightly different—denser and less crumbly.
What type of apples work best in this recipe?
Tart apples like Granny Smith or Fuji hold their shape well and provide a nice tart counterbalance to the sweetness in these muffins, but feel free to use your favorites based on what’s in season.
Can I make these muffins nut-free?
Yes, you can swap almond flour with a seed flour such as sunflower seed flour, and use oat milk instead of almond milk to keep it nut-free without compromising texture or flavor.
How do I ensure the muffins stay moist and soft?
Be careful not to overmix the batter, and don’t skip the applesauce—it plays a crucial role in keeping these muffins moist and tender.
Can I add extra mix-ins to this recipe?
Definitely! Chopped walnuts, raisins, or dairy-free chocolate chips can be fantastic additions. Just fold them gently into the batter along with the apples.
Final Thoughts
These Mini Gluten-Free Vegan Apple Muffins Recipe have quickly become a cherished favorite because they masterfully combine ease, flavor, and wholesome ingredients into a snack that feels both indulgent and nourishing. Whether you’re feeding family, entertaining friends, or just craving something delicious, you can feel confident whipping up these muffins. Give them a try—you might just find yourself baking them again and again!
Print
Mini Gluten-Free Vegan Apple Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
These Mini Gluten-Free Vegan Apple Muffins are a delicious, healthy snack perfect for anyone following a gluten-free or vegan diet. Made with a blend of gluten-free flour and almond flour, sweetened naturally with coconut sugar and maple syrup, and packed with diced apples and warm spices, these muffins are moist, flavorful, and perfect for breakfast or an afternoon treat.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsweetened applesauce
Additional Ingredients
- 1 1/2 cups finely diced apple, peeled if desired
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted coconut oil, unsweetened almond milk, maple syrup, vanilla extract, apple cider vinegar, and unsweetened applesauce until smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the muffins tender.
- Add Apples: Fold in the finely diced apples evenly into the batter, ensuring they are well distributed.
- Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about three-quarters full.
- Bake: Place the tin in the preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Finely dice the apples to ensure they soften quickly during baking, especially important for mini muffins.
- For added texture and a sweet crunch, sprinkle a little coconut sugar on top of the batter before baking.
- Store baked muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
