Description
These Mini Gluten-Free Vegan Apple Muffins are a perfect bite-sized treat that combines wholesome ingredients with warm cinnamon and sweet apples. Made without any animal products or gluten, they are ideal for those seeking delicious, healthy, and allergy-friendly snacks. Easy to prepare and bake, these muffins are perfect for breakfast, snacks, or anytime you crave a naturally sweet, moist muffin.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsweetened applesauce
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 medium apple, peeled and diced
- Optional: ½ cup chopped nuts or raisins
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir well to distribute the leavening agents and spices evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined. Avoid overmixing to ensure the muffins remain tender.
- Fold in Apples and Optional Add-ins: Gently fold the peeled and diced apple pieces into the batter. If desired, also fold in chopped nuts or raisins to add texture and flavor.
- Fill Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full to allow space for rising.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Muffins: Remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For added crunch, use chopped walnuts or pecans as optional add-ins.
- If you prefer sweeter muffins, increase maple syrup by a tablespoon.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure your gluten-free flour blend contains xanthan gum or a similar binder for best texture.
