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
Scale
- 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