If you’re on the lookout for a delightful treat that checks all the boxes for being gluten-free, vegan, and absolutely delicious, you’ve just found your new favorite. This Mini Gluten-Free Vegan Apple Muffins Recipe is packed with warm cinnamon spices, fresh apple sweetness, and just the right hint of maple syrup. Perfectly bite-sized and wonderfully moist, these muffins make for an ideal snack, breakfast, or anytime pick-me-up that feels indulgent without the guilt. Trust me, once you make these little gems, they’ll become a permanent fixture in your baking repertoire.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this recipe to create the perfect balance of flavor, texture, and color. Each component serves a special purpose—from the gluten-free flour providing structure to the applesauce adding natural sweetness and moisture.
- Gluten-free all-purpose flour (1 ½ cups): The base of your muffins that ensures they’re soft and tender without gluten.
- Baking powder (1 teaspoon): Helps the muffins rise beautifully and stay light as air.
- Baking soda (½ teaspoon): Works alongside the baking powder to provide extra lift and perfect crumb.
- Salt (½ teaspoon): Enhances all the other flavors, making them pop.
- Ground cinnamon (1 teaspoon): Adds a warm, cozy spice that complements the apple perfectly.
- Unsweetened applesauce (1 cup): Provides natural sweetness and keeps the muffins moist.
- Maple syrup (¼ cup): A vegan-friendly sweetener that adds a subtle depth of flavor.
- Coconut oil, melted (¼ cup): Adds richness and tenderness without overpowering the taste.
- Vanilla extract (1 teaspoon): A little touch of vanilla rounds out the flavor beautifully.
- Medium apple, peeled and diced (1): Fresh apple chunks bring texture and juicy bursts in every bite.
- Optional: Chopped nuts or raisins (½ cup): Adds crunch or chewiness, making the muffins even more exciting.
How to Make Mini Gluten-Free Vegan Apple Muffins Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 350°F (175°C). Prepare your mini muffin pan by lining it with paper liners or giving it a light grease. This prep step ensures your muffins will come out easily and maintain their perfect shape.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your gluten-free flour, baking powder, baking soda, salt, and cinnamon. This dry mix will be the foundation for your muffins, providing both structure and that irresistible cinnamon aroma.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract until everything is smooth and well-incorporated. This mixture brings sweetness and moisture, crucial for that tender muffin texture.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with the dry mixture. Stir gently, just until everything is combined. The key here is not to overmix, so your muffins stay light and fluffy without getting dense.
Step 5: Fold in the Apples and Optional Add-Ins
Gently fold in the diced apple along with any optional ingredients like chopped nuts or raisins. This step adds delightful texture and little surprises in every bite that will keep you coming back for more.
Step 6: Fill the Muffin Pan
Spoon the batter into your prepared mini muffin cups, filling each about two-thirds full. This allows enough room for the muffins to rise perfectly without overflowing.
Step 7: Bake to Perfection
Pop your muffin pan into the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will fill with the intoxicating scent of cinnamon and apples, a sure sign that they’re almost ready.
Step 8: Cool and Enjoy
Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Cooling helps them set up so they hold their shape but remain wonderfully moist inside.
How to Serve Mini Gluten-Free Vegan Apple Muffins Recipe
Garnishes
For a simple yet charming presentation, sprinkle your muffins with a dusting of powdered sugar or a tiny drizzle of maple syrup. A thin slice of fresh apple or a pinch of cinnamon on top can make them look irresistible and add a little extra zing.
Side Dishes
These muffins are delightfully versatile. Pair them with a hot cup of herbal tea or plant-based coffee for a cozy breakfast. You can also serve them alongside a fresh fruit salad or vegan yogurt for a light brunch or snack that feels both nourishing and indulgent.
Creative Ways to Present
Turn these mini muffins into charming party bites by skewering them with fresh berries or a small dab of nut butter in between. Alternatively, create a stunning vegan dessert board featuring these apple muffins, fresh apples, nuts, and a small bowl of maple syrup for dipping.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to two days. If you want to extend their freshness, storing in the refrigerator is also a good option, just be sure to bring them back to room temperature before serving to enjoy their best texture.
Freezing
These muffins freeze beautifully. Place them in a freezer-safe bag or container with parchment paper between layers and freeze for up to three months. When you want a quick treat, just thaw them in the fridge overnight or on the counter for a few hours.
Reheating
For warm muffins, simply microwave them for about 20 seconds or pop them in a toaster oven for 5 minutes. This will revive their softness and bring out the wonderful aroma of baked apples and cinnamon all over again.
FAQs
Can I make this Mini Gluten-Free Vegan Apple Muffins Recipe without applesauce?
While applesauce adds moisture and sweetness, you can substitute it with mashed bananas or pumpkin puree if you want a different flavor twist. Just keep the quantity the same for the right texture.
What type of gluten-free flour mix works best in this recipe?
A blend with rice flour, tapioca starch, and potato starch typically works well, but a good quality all-purpose gluten-free flour blend from the store will do the trick just fine as well.
Are these muffins suitable for nut allergies?
Yes! The recipe is naturally free from nuts unless you choose to add them as an optional ingredient. Simply omit any nuts or substitute with seeds like pumpkin or sunflower seeds for crunch.
Can I use a different sweetener instead of maple syrup?
Absolutely! Agave nectar, coconut sugar syrup, or even date syrup can be used to maintain the vegan and natural sweetener profile, just adjust to taste since sweetness levels vary.
How do I ensure my muffins don’t turn out dry?
Don’t overmix the batter and be careful not to overbake. The applesauce and coconut oil also help keep the muffins moist, so following the recipe closely will give you the best results.
Final Thoughts
There’s something truly joyful about baking with wholesome ingredients and ending up with these cute, comforting Mini Gluten-Free Vegan Apple Muffins Recipe. They’re packed with flavor, easy to make, and perfect for everyone at your table—whether vegan, gluten-free, or simply a muffin lover. I can’t wait for you to try them and see how quickly they become a beloved classic in your kitchen too!
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Mini Gluten-Free Vegan Apple Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 mini muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
These Mini Gluten-Free Vegan Apple Muffins are a delicious, healthy treat perfect for breakfast or a snack. Made with gluten-free flour and natural sweeteners like maple syrup and applesauce, they are both allergy-friendly and packed with warm cinnamon flavor and tender apple pieces. Easy to make and perfect for mini muffin pans, these muffins are moist, flavorful, and suitable for vegan and gluten-sensitive diets.
Ingredients
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 prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon. Stir these ingredients well to ensure even distribution.
- 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 well blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined, taking care not to overmix the batter to maintain muffin tenderness.
- Add Apples and Optional Ingredients: Fold in the peeled, diced apple pieces along with any optional chopped nuts or raisins, evenly distributing them throughout the batter.
- Fill Mini Muffin Pan: Spoon the batter into the mini muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the muffins are ready.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For extra texture, add ½ cup chopped walnuts or raisins to the batter.
- Ensure the coconut oil is melted but not hot to avoid cooking the wet ingredients prematurely.
- Do not overmix the batter as it can make the muffins dense and tough.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- These muffins are naturally sweetened with maple syrup and applesauce; adjust sweetness by adding more or less maple syrup as desired.
