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There is something deeply comforting about a warm, tender muffin fresh out of the oven, and the Mini Gluten-Free Vegan Apple Muffins Recipe captures that cozy feeling perfectly. These delightful little muffins combine the naturally sweet and tart notes of apples with the perfect blend of cinnamon and nutmeg, all while being completely gluten-free and vegan. Whether you need a quick snack, a breakfast treat, or a nutritious dessert, this recipe brings together wholesome ingredients to create irresistibly moist, flavorful bites that everyone will love.
Ingredients You’ll Need
These simple but essential ingredients each play a crucial role in making these mini muffins bursting with flavor and wonderfully soft texture. From the gluten-free flour blend to the fresh diced apples, every item is carefully chosen to ensure a balanced, delicious result.
- Gluten-free all-purpose flour blend with xanthan gum (1 1/2 cups): Provides the perfect base with structure and softness without gluten.
- Baking powder (1 teaspoon): Helps the muffins rise beautifully and maintain lightness.
- Baking soda (1/2 teaspoon): Works together with the acid in applesauce to create a tender crumb.
- Ground cinnamon (1 teaspoon): Adds warmth and a comforting spice note that complements the apple.
- Ground nutmeg (1/4 teaspoon): Offers a subtle layer of spice, enhancing the overall flavor complexity.
- Salt (1/4 teaspoon): Balances sweetness and enhances all the other flavors.
- Coconut sugar or brown sugar (1/3 cup): Brings natural sweetness with a hint of caramel richness.
- Maple syrup (1/4 cup): Adds a mellow, earthy sweetness that also keeps the batter moist.
- Unsweetened applesauce (1/3 cup): Moistens naturally while tying in with the apple theme and enhancing texture.
- Melted coconut oil or neutral oil (1/4 cup): Keeps muffins tender and adds a subtle richness.
- Vanilla extract (1 teaspoon): Provides fragrant sweetness that elevates every bite.
- Unsweetened almond milk (1/2 cup): Delivers moisture without overwhelming flavors, keeping it vegan and light.
- Finely diced apple, peeled if desired (1 cup): The star ingredient, bringing juicy freshness and delightful texture.
How to Make Mini Gluten-Free Vegan Apple Muffins Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating the oven to 350 degrees Fahrenheit and lightly greasing a mini muffin tin or lining it with mini paper liners. This simple step ensures your muffins will bake evenly and come out effortlessly without sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar. Whisking not only combines these crucial components but also helps aerate the flour to keep your muffins light and fluffy.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the maple syrup, unsweetened applesauce, melted coconut oil, vanilla extract, and almond milk until you get a smooth, cohesive mixture. This blend brings moisture, sweetness, and richness without any eggs or dairy.
Step 4: Unite Dry and Wet Mixtures
Pour the wet ingredients into the dry, gently stirring until just combined. The trick here is to avoid overmixing, which could make your muffins dense. You want the batter to be slightly lumpy for the best tender crumb.
Step 5: Fold in the Diced Apples
Carefully fold in the finely diced apple pieces until they are evenly distributed throughout the batter. These little bursts of apple will provide juicy pockets of flavor in every bite, making these muffins stand out.
Step 6: Fill and Bake
Spoon the batter into your prepared mini muffin tin, filling each cup about three quarters full. Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. The mini size means these bake quickly, perfect for when you want a fresh treat in no time.
Step 7: Cool Before Enjoying
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This brief rest helps them set up perfectly so they don’t crumble when you bite in.
How to Serve Mini Gluten-Free Vegan Apple Muffins Recipe
Garnishes
Sprinkle a little cinnamon sugar on top right after baking for a sweet, slightly crunchy finish, or add a light drizzle of melted vegan butter mixed with maple syrup for an indulgent touch. Fresh apple slices served on the side also pair beautifully.
Side Dishes
These mini muffins are fantastic alongside a warm cup of chai tea or your favorite dairy-free coffee. For a heartier breakfast, serve with a bowl of vegan yogurt topped with granola and fresh fruit for a wholesome combination.
Creative Ways to Present
Try stacking these mini muffins in a pretty tiered stand for a brunch display, or pack them into small treat bags with a handwritten note for charming gifts. They also work wonderfully as a sweet surprise in lunchboxes or picnic baskets.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 2 days to keep them soft and fresh. After that, refrigeration will help extend their shelf life for a few more days, though the texture may firm up slightly.
Freezing
Mini Gluten-Free Vegan Apple Muffins freeze amazingly well. Simply place cooled muffins in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They keep well for up to 3 months and can be thawed quickly whenever a craving hits.
Reheating
To warm them up, pop the muffins in the microwave for about 20 seconds or heat briefly in a toaster oven until just warmed through. This helps bring back that fresh-baked softness and makes them taste like they just came out of the oven.
FAQs
Can I use a different type of flour instead of gluten-free blend?
While you can experiment, note that regular wheat flour contains gluten and will change the texture and suitability for gluten-sensitive eaters. For best results, stick with a gluten-free blend that includes xanthan gum for structure.
What kind of apples work best in this recipe?
Crisp, mildly tart apples like Granny Smith or Honeycrisp are fantastic because they hold their shape well and add a nice balance of sweet and tangy flavors to the muffins.
Can I add nuts or seeds to these muffins?
Absolutely! Adding 2 tablespoons of chopped walnuts, pecans, or even pumpkin seeds adds wonderful crunch and depth to the texture, boosting flavor and nutritional value.
Is it possible to make these muffins oil-free?
You can try substituting the melted coconut oil with an additional 1/4 cup of applesauce, but keep in mind this might alter the moistness and richness slightly, making them a bit denser.
How can I make these muffins sweeter without adding more sugar?
Adding ripe, finely grated apple or a handful of raisins can enhance natural sweetness without extra sugars. Also, a light drizzle of maple syrup right before serving can add sweetness without changing the baking process.
Final Thoughts
I truly hope you give the Mini Gluten-Free Vegan Apple Muffins Recipe a try because these little treats have the magic to bring a smile to your face and warmth to your kitchen. They’re quick to whip up, infinitely adaptable, and so satisfying that they’ll become one of your go-to gluten-free, vegan snack solutions. Happy baking and happy eating!
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Mini Gluten-Free Vegan Apple Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
These Mini Gluten-Free Vegan Apple Muffins are a delicious and healthy treat perfect for anyone seeking a dairy-free, gluten-free snack. Made with a blend of gluten-free flour, warm spices, and fresh apples, these bite-sized muffins offer a moist texture with naturally sweet flavors without any animal products.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten free all purpose flour blend with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup coconut sugar or brown sugar
Wet Ingredients
- 1/4 cup maple syrup
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil or neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
Other Ingredients
- 1 cup finely diced apple, peeled if desired
Instructions
- Prepare Oven and Muffin Tin: Preheat the oven to 350 degrees Fahrenheit 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 flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the maple syrup, applesauce, melted coconut oil, vanilla extract, and almond milk until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir until just combined, taking care not to overmix for tender muffins.
- Fold in Apples: Carefully fold in the finely diced apples evenly throughout the batter, ensuring each mini muffin will have apple pieces.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three quarters full to allow room for rising.
- Bake: Place the muffin 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: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- For extra texture, stir in 2 tablespoons chopped walnuts or pecans if desired.
- Almond milk can be substituted with oat milk or soy milk as preferred.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate to keep fresh longer.
