Introduction

These Mini Gluten Free Vegan Apple Muffins are a delightful, bite-sized treat perfect for any time of day. Packed with warm spices and fresh apple pieces, they offer a cozy flavor without any gluten or animal products.

Mini Gluten Free Vegan Apple Muffins Recipe - Recipe Image

Ingredients

¼ cup (60ml) melted coconut oil
½ cup (120ml) unsweetened dairy-free milk
¼ cup + 1 tablespoon (78g) unsweetened applesauce
1 teaspoon vanilla extract
1 ½ cups (210g) gluten free flour blend
2 teaspoons baking powder
⅛ teaspoon salt
¼ cup + 1 tablespoon (63g) organic cane sugar or granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cardamom
¾ cup (85g) diced apples (about 1 small apple)
2 ½ tablespoons melted coconut oil (for coating)
¼ cup (50g) organic cane sugar or fine granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Instructions

Step 1: Preheat your oven to 350° F (177° C) and prepare a mini muffin pan with 24 cups by greasing it if needed.
Step 2: In a small bowl, combine the melted coconut oil, unsweetened dairy-free milk, applesauce, and vanilla extract. Stir to blend and set aside.
Step 3: In a large mixing bowl, whisk together the gluten free flour blend, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cardamom until evenly distributed.
Step 4: Pour the wet ingredients into the dry ingredients and mix well until smooth and fully combined.
Step 5: Gently fold the diced apples into the batter with a spatula, ensuring they are evenly distributed without overmixing.
Step 6: Spoon the batter evenly into the prepared mini muffin cups, filling each about three-quarters full.
Step 7: Bake in the preheated oven for 9-11 minutes, or until a toothpick inserted into the largest muffin comes out clean.
Step 8: While baking, prepare the coating by placing melted coconut oil in a small bowl and mixing the sugar and cinnamon in another.
Step 9: Remove the muffins from the oven and let them cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Step 10: Once cooled, dip each muffin top first into the melted coconut oil, shaking off the excess. Then dip into the cinnamon sugar mixture, coating the top fully. Return to the cooling rack.
Step 11: Repeat the coating process for all muffins and serve once set.

Tips & Variations

Use a gluten free flour blend that includes xanthan gum for better texture, or add ½ teaspoon xanthan gum if your blend lacks it.
Try substituting the diced apples with chopped pears or adding raisins for a different fruity twist.
If you prefer a less sweet muffin, reduce the sugar in the batter slightly but keep the cinnamon sugar coating for flavor.
For extra moisture, consider adding a tablespoon of ground flaxseed mixed with 3 tablespoons water as an egg replacement if needed.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months. To reheat, warm in a toaster oven or microwave for about 15-20 seconds until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apple juice instead of unsweetened applesauce?

Fresh apple juice doesn’t provide the same moisture and binding qualities as applesauce, so it’s best to stick with applesauce for texture and flavor.

Are these muffins suitable for nut allergies?

Yes, this recipe contains no nuts. Just ensure your gluten free flour blend and other ingredients are processed in nut-free facilities if allergies are a concern.