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
Scale
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.
