Description
These Mini Gluten-Free Vegan Apple Muffins are a delightful and wholesome treat perfect for breakfast or a snack. Made with gluten-free flour, unsweetened applesauce, and naturally sweetened with maple syrup, these muffins are moist, flavorful, and suitable for those following a vegan and gluten-free diet. The addition of fresh diced apples and optional nuts or raisins adds a pleasant texture and burst of flavor.
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 Oven: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir thoroughly to ensure even distribution of all dry elements.
- 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 uniform.
- Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Apples and Optional Add-ins: Gently fold the peeled and diced apple into the batter along with any optional ingredients such as chopped nuts or raisins, distributing them evenly.
- Fill Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup approximately two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. This step prevents sogginess and helps muffins set.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- You can substitute the optional nuts or raisins with chocolate chips or dried cranberries for variety.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Peeling the apple is optional; leaving the peel on adds extra fiber but may change the texture slightly.
- For a nut-free version, omit the nuts or substitute with seeds like pumpkin or sunflower seeds.
