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These little vegan apple muffins are gluten free and make a simple tasty snack whenever you want something sweet but good for you. Soft apples and warm spices keep them cozy yet light and allergy-friendly.
On weekends, I like to whip up a batch to munch all week long. They come together quickly and vanish in no time.
What You Need
- Unsweetened nondairy milk: keeps it vegan and light, almond or oat milk without sugar works best
- Extra coconut oil, melted: for dipping the muffins, mixed with cinnamon sugar for a nice glow and flavor boost
- Melted coconut oil: adds richness and moisture, virgin variety gives the best taste and nutrients
- Diced apples: juicy bursts in every bite, pick crisp ones like Fuji or Honeycrisp for great texture
- Ground spices: cinnamon, nutmeg, ginger, and cardamom make this taste like fall, fresher powders pack more punch
- Gluten free flour blend: should include xanthan gum or another binder to hold everything together well
- Baking powder: the lift agent, aluminum-free is best so it doesn’t add weird flavors
- Salt: balances the spices and sweetness for a fuller flavor
- Organic cane sugar: gentle sweetness, unrefined gives it more character
- Vanilla extract: pure stuff makes the spices pop, adds warmth
- Applesauce: keeps muffins tender and sweet naturally, unsweetened is best to control sugar
How To Make
- Mix Dry Stuff:
- In your biggest bowl, whisk together the cinnamon, nutmeg, ginger, cardamom, baking powder, salt, sugar, and gluten free flour blend. Spread spices evenly so each bite is tasty.
- Prepare Wet Mix:
- In a small bowl, combine the melted coconut oil, dairy-free milk, applesauce, and vanilla. Whisk these until smooth and set aside to let flavors blend.
- Blend It Together:
- Pour the wet stuff into the dry mix. Stir gently until you get a smooth batter, no flour lumps.
- Put In Apples:
- Fold in the diced apples carefully. Don’t mix too hard or the muffins will get tough.
- Get Oven Ready:
- Heat the oven to 350°F. Lightly grease a 24-cup mini muffin pan if it’s not non-stick.
- Scoop Batter:
- Fill each muffin cup evenly with the thick batter. A spoon or small ice cream scoop works well for a clean job.
- Bake Them:
- Put the pan in the oven for 9 to 11 minutes. Check at 9 minutes with a toothpick—it should come out clean.
- Make Cinnamon Sugar Dip:
- While baking, melt the extra coconut oil in a small bowl. Mix sugar and cinnamon in another small bowl for dipping later.
- Cool Down:
- Take the muffins out and let them cool in the pan for 10 minutes before moving to a wire rack. Wait till they're completely cool on top before dipping.
- Dip And Coat:
- Dip each muffin top first in melted coconut oil, then in the cinnamon sugar mix. Shake off extra and put them back on the rack to set.
- Finish All Muffins:
- Repeat until every little muffin is nicely coated and ready to eat.
The cinnamon sugar coating after baking is my favorite part. That crisp sweet crunch really makes the soft apple muffins shine. One chilly afternoon I baked a bunch to share with neighbors. Their smiles made me love this even more.
How To Keep Them
Keep these muffins in an airtight container at room temp for up to three days. If you want to save them longer, freeze in a zip bag or container for about two months. Let thaw naturally or warm gently in the oven to freshen. Don't put the cinnamon sugar coated ones in the fridge or moisture will make them soggy and lose their crunch.
Swapping Ingredients
If you don’t have almond or oat milk, any plant milk works fine. Coconut milk’s richer but tasty. You can swap the sugar with maple syrup or agave, but if you do, cut back on the sugar in the topping. Try finely diced fresh peaches or pears instead of apples in fall for a fun twist.
Ways To Serve
These mini muffins are great solo for snacks or breakfast. Pair them with hot tea or coffee to warm up. They’re also yummy crumbled over yogurt or dairy-free pudding adding texture and fruity notes. Warm them up and spread with vegan or almond butter for a creamy, protein-rich treat.
These bite-sized muffins are a household favorite for quick snacks and easy hosting. Hope they become one of your go-to treats too.
Frequently Asked Cooking Questions
- → Which flour should I pick for these muffins?
Go for a top-notch gluten free flour blend that helps keep muffins tender and moist. Blends with xanthan gum or similar stuff work best.
- → Can I swap diced apples for fresh ones?
Definitely, fresh diced apples add moisture and natural sweetness. Firmer apples like Granny Smith or Fuji hold up well while baking.
- → Why do we coat the muffins in coconut oil and cinnamon sugar after baking?
That step adds a yummy crunch and a bit of sweet cinnamon flavor on top without taking over the apple taste. It makes the texture extra nice.
- → Is dairy-free milk a must?
Dairy-free milk keeps this snack vegan and good for folks who avoid lactose. Almond, soy, or oat milk all do the trick.
- → How long will these muffins stay fresh?
If you keep them sealed up at room temp, they’re good for 2 days. Pop them in the fridge and they’ll last about 4 days.
- → Can I add nuts or seeds to mix things up?
For sure, folding in chopped walnuts or pecans gives a nice crunch and ups the flavor. Just mix them into the batter before baking.