Mini Gluten-Free Vegan Apple Muffins
Soft, moist, and perfectly spiced, these Mini Gluten-Free Vegan Apple Muffins are ideal for cozy mornings, lunchboxes, or anytime snacks—without gluten, dairy, or eggs.
Ingredients
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour with xanthan gum
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil or avocado oil
- 1/2 cup coconut sugar or brown sugar
- 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1 tsp vanilla extract
- 1/4 cup plant-based milk + 1 tsp apple cider vinegar
- 1 1/2 cups finely diced apple Honeycrisp or Granny Smith
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin pan with liners or lightly grease.
- Mix the flaxseed and water and set aside for 10 minutes.
- In a small bowl, combine plant-based milk with apple cider vinegar to create vegan buttermilk. Let sit for 5 minutes.
- In a large bowl, whisk together almond flour, gluten-free all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix applesauce, coconut oil, coconut sugar, vanilla extract, flax egg, and vegan buttermilk.
- Combine the wet ingredients with the dry and stir just until incorporated. Fold in diced apples.
- Let the batter rest for 10 minutes.
- Using a small cookie scoop, fill each muffin cup ¾ full.
- Bake for 14–16 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store at room temperature for 3 days, refrigerated for a week, or freeze for up to 2 months. Reheat slightly before serving for best flavor and texture.
Nutrition
Serving: 1mini muffinCalories: 95kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gSodium: 85mgFiber: 1gSugar: 5g
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