There’s something magical about the first crisp breeze of autumn — the air smells faintly of cinnamon, the leaves crunch under your feet, and the kitchen becomes a sanctuary for all things warm and spiced. These Mini Apple Muffins (Vegan + Gluten-Free) are the perfect way to celebrate that seasonal magic.
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They’re soft, tender, and bursting with fresh apple flavor, lightly spiced with cinnamon and nutmeg. Even better? They’re bite-sized, which makes them ideal for snacking, packing in lunchboxes, or serving at a fall brunch. And because they’re both vegan and gluten-free, they’re a treat everyone can enjoy — no matter their dietary needs.
This recipe has become a reader favorite because it’s:
- Quick and easy — ready in under 30 minutes.
- Healthier than most muffins, thanks to wholesome flours and natural sweeteners.
- Customizable with endless flavor twists.
- Perfectly moist without dairy, eggs, or gluten.
If you’ve been searching for a simple, foolproof fall baking project that fills your home with cozy aromas, this one’s for you.
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Mini Apple Muffins (Vegan + Gluten-Free)
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Diet: Gluten Free
Description
Soft, tender, and bursting with fresh apple flavor, these bite-sized vegan and gluten-free mini muffins are warmly spiced with cinnamon and nutmeg — perfect for snacking, lunchboxes, or cozy fall brunches.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup plant-based milk (almond, oat, or soy)
- 1/3 cup coconut sugar or light brown sugar
- 1/4 cup melted coconut oil (or neutral vegetable oil)
- 1 tsp pure vanilla extract
- 1 cup finely diced apple (peeled if preferred)
- Optional: 2 tbsp coconut sugar mixed with 1/2 tsp cinnamon for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together applesauce, plant-based milk, coconut sugar, melted coconut oil, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture and stir gently until just combined.
- Fold in diced apples.
- Spoon batter into muffin tin, filling each cup about 3/4 full. Sprinkle with optional cinnamon-sugar topping.
- Bake for 12–15 minutes, until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Choose firm apples like Granny Smith or Honeycrisp. Finely dice apples for even baking. Avoid overmixing to prevent dense muffins. For a bakery-style touch, add a gluten-free streusel topping before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Ingredients for Mini Apple Muffins (Vegan + Gluten-Free)
Here’s everything you’ll need to make these delicious little bites.
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsweetened applesauce (acts as an egg replacer)
- ½ cup plant-based milk (almond, oat, or soy)
- ⅓ cup coconut sugar or light brown sugar
- ¼ cup melted coconut oil (or neutral vegetable oil)
- 1 tsp pure vanilla extract
Add-Ins:
- 1 cup finely diced apple (peeled if preferred — Honeycrisp or Granny Smith work beautifully)
Optional Topping:
- 2 tbsp coconut sugar mixed with ½ tsp cinnamon for sprinkling before baking
Step-by-Step Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini muffin tin or line it with mini paper liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Gluten-free flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
This helps evenly distribute the spices and leavening agents so every bite tastes balanced.
3. Whisk the Wet Ingredients
In a separate large bowl, whisk together:
- Applesauce
- Plant-based milk
- Coconut sugar
- Melted coconut oil
- Vanilla extract
Mix until smooth and fully combined.
4. Combine Wet and Dry
- Gradually add the dry ingredients into the wet mixture.
- Stir gently with a spatula until just combined — don’t overmix or the muffins may become dense.
5. Fold in the Apples
- Gently fold in the diced apples so they’re evenly distributed throughout the batter.
6. Fill and Top
- Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
- If using the cinnamon-sugar topping, sprinkle it over each muffin.
7. Bake to Perfection
- Bake for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Tips for Success
1. Choose the Right Apples:
For the best flavor and texture, pick a firm, slightly tart apple like Granny Smith, Honeycrisp, or Pink Lady.
2. Keep the Apples Small:
Finely diced apples ensure even baking and prevent soggy spots.
3. Don’t Overmix:
Overmixing gluten-free batter can make the muffins gummy. Stir only until combined.
4. Check for Doneness Early:
Mini muffins bake fast — start checking at the 12-minute mark to avoid overbaking.
5. Make Ahead Friendly:
You can prepare the batter ahead of time and refrigerate it for up to 12 hours before baking.
Possible Variations
1. Streusel Topping
For a bakery-style finish, mix:
- ¼ cup gluten-free flour
- 2 tbsp coconut sugar
- 2 tbsp cold vegan butter
Crumble over the muffins before baking for an extra crunch.
2. Gluten-Free Oat Flour Swap
Swap half the gluten-free all-purpose flour with oat flour for a slightly nuttier flavor and softer texture.
3. Apple-Cranberry Muffins
Fold in ¼ cup dried cranberries along with the apples for a festive twist.
4. Pumpkin Spice Upgrade
Replace the nutmeg with pumpkin pie spice for a more complex fall flavor.
5. Maple-Glazed Finish
Drizzle baked muffins with a quick glaze made from powdered sugar and maple syrup for a sweet finish.
Storage Recommendations
Room Temperature:
Store cooled muffins in an airtight container for up to 3 days.
Refrigerator:
They’ll keep for up to 1 week in the fridge — just bring them to room temperature before serving for the best flavor.
Freezer-Friendly:
Freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature or warm briefly in the oven.
Why You’ll Love This Recipe Year-Round
While these Mini Apple Muffins (Vegan + Gluten-Free) are the epitome of autumn comfort, they’re just as welcome in a spring picnic basket, a summer road trip snack bag, or a winter holiday brunch spread. Their moist crumb, fresh fruit bursts, and cozy spice notes make them an all-season favorite — especially for home bakers who love creating inclusive treats that everyone at the table can enjoy.
Whether you’re a seasoned baker or just starting out, this recipe will reward you with perfect, flavorful muffins every time — no complicated techniques, no specialty gadgets required. Just simple, wholesome ingredients and a little autumn magic in every bite.