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
Scale
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.
