If you are looking for a delightful treat that’s both nourishing and bursting with flavor, this Mini Gluten-Free Vegan Apple Muffins Recipe is going to become your new best friend in the kitchen. These little muffins pack a punch of warm cinnamon-spiced apple goodness, paired perfectly with a tender, moist crumb that feels indulgent yet wholesome. Whether you want a quick breakfast bite, a lunchbox surprise, or a snack that satisfies without derailing your dietary preferences, these muffins tick all the boxes. They are entirely gluten-free and vegan, making them accessible to many, and their mini size makes portion control a breeze. Trust me, once you try this Mini Gluten-Free Vegan Apple Muffins Recipe, you’ll want to whip up batch after batch to share the love.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients that work harmoniously to create that classic apple muffin taste and texture. Each component brings something special to the batter, resulting in moist, flavorful muffins with just the right hint of sweetness and spice.
- Gluten-free all-purpose flour blend (1 1/2 cups): Provides the perfect base to keep muffins light and tender without gluten.
- Almond flour (1/2 cup): Adds a subtle nutty richness and helps with moisture retention.
- Coconut sugar (1/2 cup): A natural sweetener that lends caramel notes without being overpowering.
- Maple syrup (1/4 cup): Boosts sweetness and contributes a lovely depth of flavor.
- Baking powder (1 teaspoon) and baking soda (1/2 teaspoon): Essential leavening agents that give muffins their rise and fluffiness.
- Ground cinnamon (1 teaspoon) and ground nutmeg (1/4 teaspoon): Classic warm spices perfectly complement the apples.
- Salt (1/4 teaspoon): Enhances overall flavor balance.
- Unsweetened applesauce (1/2 cup): Acts as a natural binder and keeps muffins incredibly moist.
- Melted coconut oil (1/3 cup): Adds healthy fats and tender texture.
- Unsweetened almond milk (1/2 cup): Keeps the recipe dairy-free while adding necessary moisture.
- Vanilla extract (1 teaspoon): Infuses a subtle aromatic sweetness.
- Finely diced apples (1 cup, about 1 medium apple): The star ingredient that adds fresh, juicy bursts in every bite.
- Ground flaxseed mixed with water (1 tablespoon flaxseed + 3 tablespoons water): This flax egg acts as a vegan binder to hold everything together.
How to Make Mini Gluten-Free Vegan Apple Muffins Recipe
Step 1: Prepare Your Flax Egg
Start by mixing ground flaxseed with water in a small bowl and let it rest for about 5 minutes until it thickens into a gel-like consistency. This little vegan egg substitute is what helps bind the muffins without eggs and adds extra fiber and omega-3s. It’s a simple yet crucial step that sets the foundation for your batter.
Step 2: Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini paper liners. Greasing ensures your muffins won’t stick, while liners make cleanup quick and easy. Mini muffin tins allow for perfectly bite-sized snacks that are simply irresistible.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This well-mixed dry blend evenly distributes the leavening agents and spices, ensuring every muffin has consistent flavor and rise.
Step 4: Combine Wet Ingredients
In a separate bowl, stir together the applesauce, melted coconut oil, almond milk, maple syrup, vanilla extract, and the flax egg you prepared earlier. These wet ingredients not only bring moisture but also infuse natural sweetness and richness without dairy or eggs, keeping the muffins vegan and indulgent.
Step 5: Bring It All Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. Over-mixing can make muffins dense, so mix just enough to blend the batter. Then fold in the finely diced apples carefully so they’re evenly distributed but stay intact, adding bursts of fresh flavor and texture.
Step 6: Fill the Muffin Tin
Spoon batter evenly into your prepared mini muffin tin, filling each cavity about three-quarters full. This gives the muffins room to rise without spilling over and ensures they bake evenly with a perfect dome on top.
Step 7: Bake and Cool
Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Once done, let the muffins cool in the pan for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. This cooling step helps them set perfectly and prevents sogginess.
How to Serve Mini Gluten-Free Vegan Apple Muffins Recipe
Garnishes
While these muffins are delicious on their own, a light dusting of powdered sugar or a sprinkle of cinnamon sugar right after baking can elevate their presentation and add a touch of sweetness. You can also top them with a thin smear of vegan butter or your favorite nut butter for an extra luscious bite.
Side Dishes
Pair these mini muffins with a warm cup of spiced chai tea or a smooth almond milk latte to complement the apple and cinnamon notes. For a more substantial meal, serve alongside a colorful fruit salad or a bowl of dairy-free yogurt topped with granola to boost texture and flavor contrast.
Creative Ways to Present
Consider serving these mini muffins on a rustic wooden platter layered with autumn leaves or fresh apple slices for a cozy vibe during fall gatherings. They’re also fantastic as part of a brunch spread, nestled inside a small basket lined with a bright cloth napkin to bring cheer to your table setting.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover muffins in an airtight container at room temperature for up to 3 days. This helps preserve their softness and fresh flavor. Keeping them out of direct sunlight and moisture will maintain their perfect texture.
Freezing
If you want a stash ready whenever a craving hits, these mini muffins freeze beautifully. Place them in a single layer on a baking sheet to freeze first, then transfer to a resealable freezer bag or airtight container. They’ll keep for up to 3 months without losing their delicious taste or delicate crumb.
Reheating
To reheat, pop a frozen or refrigerated muffin into a toaster oven or regular oven at 325°F for about 5-7 minutes until warm. Microwaving them for 20-30 seconds also works in a pinch but might make the texture a bit softer. Enjoy them warm to recapture that freshly baked feeling.
FAQs
Can I use a different fruit instead of apples?
Absolutely! Pears or chopped peaches can be wonderful alternatives and will add their own unique sweetness and moisture. Just be sure to finely dice them to match the texture of the original recipe.
Do I have to use almond flour? Can I substitute it?
Almond flour adds a lovely nutty flavor and moisture, but you can substitute sunflower seed flour or oat flour if you have nut allergies. Keep in mind that this may slightly change the texture and taste.
How do I make sure my muffins rise well without gluten?
Using the right gluten-free flour blend with good starch content is key, along with the right amount of baking powder and soda. Mixing the batter just until combined and not overworking it also helps maintain lightness.
Are these muffins free from refined sugars?
Yes, this Mini Gluten-Free Vegan Apple Muffins Recipe uses coconut sugar and maple syrup, both natural sweeteners, making them a healthier treat without refined white sugar.
Can I make these muffins nut-free?
To make them nut-free, replace almond flour with additional gluten-free flour and swap almond milk for oat or rice milk. The muffins will still be tasty and safe for those with nut sensitivities.
Final Thoughts
I genuinely hope you enjoy making and indulging in this Mini Gluten-Free Vegan Apple Muffins Recipe as much as I do. It’s a recipe that’s both nourishing and comforting, perfect for sharing with loved ones or savoring on your own. The combination of apples, warm spices, and tender crumbs creates a little moment of joy in every bite. So, gather your ingredients, fire up your oven, and treat yourself to these adorable, wholesome muffins – you deserve it!
Print
Mini Gluten-Free Vegan Apple Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free,Vegan
Description
These Mini Gluten-Free Vegan Apple Muffins are a delicious and healthy treat, perfect for breakfast or a snack. Made with a blend of gluten-free flours, natural sweeteners, and fresh apples, these moist and flavorful muffins are free from dairy and eggs, making them suitable for vegan and gluten-free diets. They are easy to prepare, baked to perfection, and come in convenient mini sizes.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon ground flaxseed (mixed with water to create flax egg)
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Other
- 1 cup finely diced apples (about 1 medium apple)
- 3 tablespoons water (to mix with flaxseed)
Instructions
- Prepare the flax egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and let the mixture sit for 5 minutes until it thickens, forming a flax egg.
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with mini paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt ensuring even distribution.
- Combine wet ingredients: In a separate bowl, blend the unsweetened applesauce, melted coconut oil, almond milk, maple syrup, vanilla extract, and the prepared flax egg until uniform.
- Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the muffins tender.
- Fold in apples: Gently fold the finely diced apples into the batter, distributing them evenly without breaking them down.
- Fill muffin tin: Spoon the batter into the prepared mini muffin tin cavities, filling each about three-quarters full to allow for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes. To check doneness, insert a toothpick into the center of a muffin – it should come out clean or with a few moist crumbs.
- Cool the muffins: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Use a certified gluten-free flour blend to ensure the recipe remains gluten-free.
- Substitute coconut oil with avocado oil if preferred for a different flavor or nutritional profile.
- For added texture and flavor, consider folding in 2 tablespoons of chopped walnuts or raisins into the batter.
