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
Scale
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.
