Description

These Mini Gluten-Free Vegan Apple Muffins are soft, moist, and warmly spiced bite-sized treats that are fluffy inside with a lightly crisp exterior. Naturally dairy-free and egg-free, they are perfect for snacks, lunchboxes, or meal prep. Made with a blend of gluten-free flour and almond flour, sweetened with coconut sugar, and packed with diced apples, these muffins offer a wholesome and delicious option for anyone seeking a gluten-free and vegan baked good.

Ingredients

Scale

Dry Ingredients

1 cup gluten-free all-purpose flour blend (with xanthan gum)
½ cup almond flour (adds moisture & softness)
⅓ cup coconut sugar (or brown sugar)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt

Wet Ingredients

½ cup unsweetened applesauce
¼ cup neutral oil (coconut oil melted or avocado oil)
⅓ cup plant milk (almond, oat, or soy)
1 tsp vanilla extract
1 cup finely diced apple (small cubes for mini muffins)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line or lightly grease a mini muffin tin to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, combine the unsweetened applesauce, melted oil, plant milk, and vanilla extract, mixing thoroughly to blend the liquids.
Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients being careful not to overmix to ensure a tender crumb.
Add Apples: Fold the finely diced apples into the batter evenly distributing them without overworking the mix.
Fill Muffin Tin: Spoon the batter into the prepared mini muffin cavities, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Dice apples small so they cook through in mini size.
If batter seems thick, add 1–2 tbsp extra plant milk to reach desired consistency.
Optional add-ins include 2 tbsp chopped walnuts or pecans, 1 tbsp chia or flax seeds, ¼ tsp cardamom for extra warmth, or a sprinkle of coconut sugar on top before baking for a slight crunch.
These mini muffins freeze beautifully for up to 2 months—store in an airtight container or freezer bag.