I haven’t attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize these gluten-free Apple Cinnamon Muffins, although the recipe didn’t need much reworking and it came out wonderful. You can find the original recipe at here. Go make yourself some gluten-free vegan muffins and come back and take a look at her blog, it’s truly gorgeous!
Apple Cinnamon Muffins
These healthy, vegan apple cinnamon muffins have a nice moist center with lots of flavor in each bite. Bits of apple and walnut adding texture, and cinnamon wrapped all around. Without being overly sweet they are a great way to start your day, or to snack on any time you’re feeling hungry. I really had good luck with this recipe and was so happy with the outcome. I could even sit and eat the batter, never making muffins it’s so good!
All her tinkering and snacking has paid off. Best of all, I didn’t have to change much making this an easy recipe to veganize. Like she suggests in her recipe, these muffins can go various ways:
- use pears instead of apples
- or add in grated carrots along with the apples
I love versatility in recipes, it keeps it fresh and usable. I hope you enjoy this as much as I did. It’s really a great muffin to have in your vegan/plant-based library. Cheers to good eats!
Apple-Cinnamon Muffins Ingredients
Gather your ingredients – you’ll need:
- Almond flour
- flaxseed meal
- baking powder
- maple syrup
- plant milk
- diced apples
- walnuts or pecans
How To Make Apple Cinnamon Muffins
- Start by mixing all the ingredients for the muffins together. Be warned this muffin batter is delicious!
- Next, make the crumble topping by combing the sugar, cinnamon and chopped oats in a small bowl.
- Scoop muffin batter into pre-lined muffins tin holes (shown below). Sprinkle each muffin top with the sweet, cinnamon crumble topping.
- Bake in preheated oven of 375 degrees F. for 17 – 20.
- Enjoy warm or at room temperature.
And that’s all it takes to make vegan, gluten-free apple muffins with cinnamon. They are simply delicious!
How To Store Apple Muffins
Freshly baked muffins will keep well in the refrigerator, in an airtight container, for up to 1 week.
Can you freeze muffins?
Yes! Let the muffins cool completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Muffins can be stored for up to 3 months in the freezer.
More Muffin InspirationPrint
APPLE CINNAMON MUFFINS (GLUTEN FREE)
These are made gluten-free by using almond flour. They are flavorful muffins you can enjoy any time of day.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 10 Muffins
- Category: Muffins, Snack, Breakfast
- Cuisine: Vegan
- 2 1/4 cups almond flour*
- 1/2 cup quick oats
- 2 tablespoons flaxseed meal (ground flax seeds), optional
- pinch of mineral salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup pure maple syrup
- 1/4 cup coconut or light flavored olive oil
- 1/4 cup unsweetened almond milk, or non-dairy milk of choice
- 1 teaspoon vanilla extract
- 3/4 cup finely diced or grated apple…with or without the skin (1 large or 2 very small apples)
- 1/2 cup walnuts or pecans, chopped
- 2 tablespoons coconut sugar, pure cane sugar or turbinado
- 1/2 teaspoon cinnamon
- tablespoon chopped oats, optional
Preheat oven to 375 degrees.
In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon, give a stir to mix.
If using coconut oil you’ll want to combine and heat your coconut oil, maple syrup and non-dairy milk either on the stove top on low, or in the microwave until the coconut oil is just melted, about 30 – 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) You can skip this last step if using olive oil since it won’t react to the other cooled ingredients. Pour the wet ingredients into the dry and mix until just combined. Stir in the apples and nuts, mix again. Batter will not be runny and should be on the thicker side.
In the meantime, either line your muffin tins with liners or grease with oil. In a small bowl, combine the sugar and cinnamon, set aside.
Scoop and fill each muffin cup just to the top. Sprinkle with reserved cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 17 – 20, until toothpick comes out clean and muffins are browned on top. Let cool a bit, remove muffins and enjoy.
Makes approx. 10 muffins.
*You can make your own almond flour at home by grinding your almonds in a food processor. It’s very easy, takes about five minutes. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.If you don’t have quick oats on hand, throw some rolled oats into a food processor and pulse until chopped.