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
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 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.
