Print

Mini Gluten Free Vegan Apple Muffins Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

These Mini Gluten Free Vegan Apple Muffins are a delightful treat combining warm spices and tender diced apples in a moist, fluffy batter. Perfectly bite-sized, they are coated with a cinnamon sugar glaze for an extra touch of sweetness and crunch. Made with a gluten-free flour blend and dairy-free milk, these muffins cater to vegan and gluten-intolerant diets without compromising on flavor.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 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

Additional Ingredients

  • ¾ cup (85g) diced apples (about 1 small apple)

Topping Ingredients

  • 2 ½ tablespoons melted coconut oil
  • ¼ cup (50g) organic cane sugar or fine granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the Oven: Start by setting your oven to 350° F (177° C) to ensure it reaches the right temperature for baking by the time your batter is ready.
  2. Prepare the Muffin Pan: Lightly grease a mini muffin pan with 24 cups if needed to prevent sticking.
  3. Mix Wet Ingredients: In a small bowl, combine melted coconut oil, unsweetened dairy-free milk, unsweetened applesauce, and vanilla extract. Stir well and set aside.
  4. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, salt, organic cane sugar, cinnamon, nutmeg, ginger, and cardamom until well blended.
  5. Mix Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until you have a smooth, cohesive batter.
  6. Add Apples: Gently fold the diced apples into the batter ensuring they are evenly distributed without overmixing.
  7. Fill Muffin Cups: Evenly divide the batter among the 24 muffin cups, filling each about three-quarters full for even rising.
  8. Bake: Place in the oven and bake for 9-11 minutes, or until a toothpick inserted into the largest muffin comes out clean.
  9. Prepare Topping: While muffins bake, place the melted coconut oil in a small bowl and combine the sugar and cinnamon in another bowl for the topping.
  10. Cool in Pan: Remove muffins from the oven and allow them to cool in the pan for 10 minutes.
  11. Transfer to Rack: Remove the muffins from the pan and place them on a cooling rack to cool completely.
  12. Coat with Oil: Fully cooled muffins are dipped one at a time into the melted coconut oil, coating the entire top and shaking off any excess.
  13. Apply Cinnamon Sugar: Immediately dip the oiled muffin top into the cinnamon sugar mixture, covering it completely. Place the muffin back onto the cooling rack.
  14. Repeat: Continue dipping and coating each muffin until all are finished and ready to serve.

Notes

  • Use a gluten-free flour blend that includes xanthan gum or add it separately to help bind the muffins.
  • Choose a firm, sweet apple like Fuji or Honeycrisp for the best texture and flavor.
  • Ensure all ingredients, especially baking powder, are fresh for optimal rise.
  • Muffins are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat muffins gently before serving for a warm, fresh-baked experience.

Keywords: gluten free, vegan, apple muffins, mini muffins, healthy muffins, dairy free, plant based, cinnamon apple muffins

Find it online: https://famdishes.com/mini-gluten-free-vegan-apple-muffins-recipe/