Description
These Mini Gluten-Free Vegan Apple Muffins are a delicious and healthy treat perfect for any time of the day. Made with a blend of gluten-free flours, natural sweeteners, and fresh diced apples, these muffins are tender, flavorful, and free from dairy and eggs. They offer a wonderful combination of warm spices and a subtle sweetness, ideal for those following gluten-free and vegan diets.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
Additional
- 1 cup finely diced apple (preferably Honeycrisp or Fuji)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend with xanthan gum, almond flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, blend the coconut sugar, maple syrup, unsweetened applesauce, melted coconut oil, vanilla extract, unsweetened almond milk, and apple cider vinegar until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently using a spatula or spoon until just combined. Be careful not to overmix to keep the muffins light and tender.
- Fold in Apples: Carefully fold the finely diced apples into the batter, distributing them evenly without breaking the mixture.
- Fill Muffin Cups: 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 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a firm, sweet apple such as Honeycrisp or Fuji for the best texture and natural sweetness.
- Do not overmix the batter to keep the muffins light, tender, and fluffy.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
- These muffins freeze well for up to 2 months; thaw before serving.
