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7-Day gluten free dairy free meal plan for healthy eating.

Apple-Cinnamon Muffins

Delicious and cozy apple-cinnamon muffins made gluten-free and dairy-free, perfect for weekend baking and a treat any time of day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Muffin Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum) Use a blend designed for 1:1 baking.
  • 1 cup almond flour For nut-free, replace with gluten-free all-purpose flour.
  • 1 cup coconut sugar or brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg Possible to swap with cardamom or ginger.
  • 1/2 tsp salt
  • 2 large eggs Or use flax eggs for a vegan option.
  • 1 cup unsweetened applesauce
  • 1/2 cup neutral oil (canola, avocado, or light olive oil)
  • 1 tsp vanilla extract
  • 1 cup grated apple (about 1 large apple)
  • 1/2 cup gluten-free oats Optional for streusel topping.
  • 2 tbsp coconut sugar Optional for streusel topping.
  • 2 tbsp coconut oil Melted, optional for streusel topping.

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with oil.
  • In a large bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a separate bowl, whisk the eggs and add applesauce, oil, and vanilla until smooth.
  • Pour the wet ingredients into the dry mix and stir gently until just combined. Fold in the grated apple.
  • Divide batter evenly among the muffin cups, filling each about 3/4 full.
  • In a small bowl combine oats, coconut sugar, and melted coconut oil; sprinkle over each muffin (optional).
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For storage, keep muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze cooled muffins individually on a tray for up to 3 months. Thaw overnight in the fridge or warm before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 6g
Keyword apple cinnamon, Baking, Dairy Free, Gluten Free, Muffins
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