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These mini gluten free vegan apple muffins are perfect for a simple and healthy treat any time you want something sweet but wholesome. Warm spices and tender apples make them comforting while keeping things light and allergy-friendly.
I love making these on weekends when I want a batch to snack on during the week. They’re quick to whip up and always disappear fast.
Ingredients
- Melted coconut oil: adds moisture and richness choose virgin coconut oil for the best flavor and health benefits
- Unsweetened dairy-free milk: keeps this recipe vegan and light, look for almond or oat milk without added sugars
- Applesauce: brings natural sweetness and tender crumb select unsweetened apple sauce for better control over sugar
- Vanilla extract: amps up the warm flavors choose pure vanilla for maximum aroma
- Gluten free flour blend: needs to have xanthan gum or another binder for the right texture
- Baking powder: is the leavening agent get aluminum-free for best taste
- Salt: enhances and balances all the sweet spices
- Organic cane sugar: provides subtle sweetness opt for unrefined sugar for depth
- Ground cinnamon nutmeg ginger and cardamom: combine to deliver cozy fall warmth use fresh spice powders for best flavor
- Diced apples: add moisture and bursts of fruit choose crisp apples like Fuji or Honeycrisp for texture
- Extra melted coconut oil sugar and cinnamon: are for dipping the muffins which makes them glow beautifully and taste even better
Instructions
- Build The Wet Mix:
- Combine melted coconut oil dairy-free milk applesauce and vanilla extract in a small bowl. Whisk these ingredients until smooth. Set aside to allow flavors to meld.
- Mix Dry Ingredients:
- In a large bowl carefully whisk gluten free flour blend baking powder salt sugar cinnamon nutmeg ginger and cardamom. Make sure all spices are evenly distributed, this will brighten every bite.
- Combine Wet and Dry:
- Pour wet ingredient mixture into the bowl with dry ingredients. Stir gently but thoroughly until you have a smooth batter with no flour pockets.
- Add The Apples:
- Fold diced apples gently into the batter. Be careful not to over mix or the batter will become tough. The apples give moisture and fresh flavor.
- Prepare To Bake:
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 24-cup mini muffin pan if your pan is not non-stick.
- Fill Muffin Cups:
- Divide the batter evenly among the 24 cups. The batter is thick so you can use a spoon or small ice cream scoop to do this cleanly.
- Bake The Muffins:
- Place the pan in the oven and bake for 9 to 11 minutes. Use a toothpick or cake tester to check doneness at the 9-minute mark. The tester should come out clean.
- Prepare Cinnamon Sugar Dip:
- While muffins bake melt coconut oil into a small bowl. Mix sugar and cinnamon together in another small bowl. These will coat the muffins once cooled.
- Cool Muffins:
- Remove muffins from oven and cool in the pan for 10 minutes before transferring to a wire rack. Wait until muffin tops are fully cool before dipping.
- Dip And Coat:
- One at a time dip the tops of the muffins first into the melted coconut oil then immediately into the cinnamon sugar mixture. Shake off excess and place back on wire rack to set.
- Repeat For All Muffins:
- Continue dipping each mini muffin until the entire batch is beautifully coated and ready to enjoy.
My favorite part is the cinnamon sugar coating after baking It gives that perfect sweet crunch contrasting the tender apple muffins. One chilly fall afternoon I made a big batch and shared them with neighbors The smiles and compliments made me love the recipe even more.
Storage Tips
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip top bag or container for up to two months. Thaw at room temperature or warm gently in the oven to refresh the texture. Avoid putting the cinnamon sugar coated muffins in the fridge as moisture can make them soggy and lose the delightful crunch.
Ingredient Swaps
You can use any plant-based milk if you do not have almond or oat milk coconut milk works well but may add richness Maple syrup or agave can replace some or all of the sugar for a different sweetness profile but reduce added sugar in the topping if you do this Fresh peaches or pears diced finely can be an autumn twist instead of apples making the muffins seasonal and fun.
Serving Ideas
These muffins are fantastic on their own as a snack or breakfast treat. Pair with a hot cup of tea or coffee for a cozy combination. They also work well crumbled over yogurt or dairy-free pudding for an added texture and fruity flavor contrast. Consider serving warm with a smear of vegan butter or almond butter for an extra indulgent bite layered with protein.
These mini muffins are a favorite in my house for quick snacks and easy entertaining. I hope they become a staple in your kitchen too.
Frequently Asked Recipe Questions
- → What flour is best for these muffins?
A high-quality gluten free flour blend works best to ensure a tender and moist texture. Look for blends with xanthan gum or similar binding agents.
- → Can I use fresh apples instead of diced?
Yes, fresh diced apples bring natural sweetness and moisture. Choose firm varieties like Granny Smith or Fuji to hold their shape during baking.
- → Why dip muffins in coconut oil and cinnamon sugar after baking?
Dipping the muffins adds a delightful crisp and a sweet cinnamon flavor on top, elevating texture and taste without overwhelming the natural apple notes.
- → Is it necessary to use dairy-free milk?
Using dairy-free milk keeps this option suitable for vegan or lactose-sensitive diets. Alternatives like almond, oat, or soy milk work well.
- → How long do the muffins stay fresh?
Stored in an airtight container at room temperature, the muffins remain fresh for up to 2 days or refrigerated for about 4 days.
- → Can I add nuts or seeds for extra texture?
Absolutely, adding chopped nuts like walnuts or pecans can provide crunch and enhance flavor. Just fold them into the batter before baking.