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APPLE CINNAMON MUFFINS (GLUTEN FREE + VEGAN)

Moist and tender, these apple cinnamon muffins are made with almond flour, oats and naturally sweetened with pure maple syrup! Vegan and gluten free recipe.

side angle view of a group of gluten free apple cinnamon muffins, with 2 stacked in the center on a wire cooling rack

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!

Almond Flour Apple Cinnamon Muffins

Gluten free and vegan, these almond flour 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. They are very moist, tender and a little crumbly, and oh so delicious! 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. It’s really a great muffin to have in your vegan, plant-based library. Cheers to good eats!

top down view of a mixing bowl filled with almond flour, oats, baking powder, salt and cinnamon, surrounded by small bowls filled with finely diced apples, plant milk, pure maple syrup, oil, flax egg, and bottle of vanilla on a circular brown wooden cutting board

Apple-Cinnamon Muffins Ingredients

Here is everything you will need to make this almond flour apple cinnamon muffins, including substitutions where noted:

  • almond flour – I don’t recommend subbing with any other flour for this recipe
  • quick oats –
  • flax egg – can also sub with applesauce
  • baking powder
  • cinnamon
  • maple syrup – sub with coconut nectar or date syrup
  • oil – neutral oil or coconut oil in its liquid state
  • non-dairy milk – use almond milk, cashew milk, oat milk, soy milk, or your favorite plant milk
  • vanilla
  • diced apples
  • walnuts or pecans, optional
  • sugar – white, brown, or coconut sugar
top down view of white mixing bowl with apple cinnamon muffin batter mixed and finely diced apples added before mixing, on a round wooden cutting board

How To Make Almond Flour Apple Cinnamon Muffins

Here is a quick look at the process of making gluten free apple cinnamon muffins. See the bottom of this post for the full printable recipe.

  • Start by making your flax egg. Let it set for 10 minutes to thicken.
  • Next, make the crumble topping by combing the sugar, cinnamon and chopped oats in a small bowl.
  • In a medium mixing bowl, combine the dry ingredients together, then add in the wet ingredients, mix well. Lastly, add the diced apples, mixing one again.
top down view of apple cinnamon muffin batter placed in lined muffin tin holes and sprinkled with cinnamon sugar before going into the oven
  • Scoop muffin batter into pre-lined muffins tin holes (shown below), just to the top. 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 bake up moist, tender, and simply delicious!

Recommended equipment: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too!

How To Store

Freshly baked muffins will keep well loosely covered, on the counter for 4 – 5 days. Or once completely cooled, keep them in the refrigerator for up to 8 – 10 days. If storing in a container, let muffins cool completely before storing.

Can You Freeze Almond Flour 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.

top down, close up view of apple cinnamon muffin with cinnamon sugar topping cooling on a wire rack

I hope you LOVE these almond flour apple cinnamon muffins as much as I do! They are:

  • Easy to make
  • Moist and tender
  • Vegan
  • Dairy & egg free
  • Nutritious & delicious

More Easy Muffins Recipes

top down view of an apple cinnamon muffin pulled apart, laying on it paper liner, surrounded by more muffins, an apple, and cream and red striped dishtowel

If you try this gluten free muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

APPLE CINNAMON MUFFINS (GLUTEN FREE)

Flavorful and easy to make, these moist and tender apple cinnamon muffins are made gluten-free using almond flour. It’s a healthy breakfast, snack or treat to enjoy any time of day!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: Makes 10 Muffins 1x
  • Category: Muffins, Snack, Breakfast
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 1/4 cups almond flour*
  • 1/2 cup quick oats
  • pinch of mineral salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 flax eggs or 1/2 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 cup light flavored olive oil
  • 1/4 cup unsweetened almond milk, or non-dairy milk of choice
  • 1 teaspoon vanilla extract
  • 1 medium apple (about 3/4 cup), finely diced or grated
  • 1/2 cup chopped pecans or walnuts, optional

garnish

  • 2 tablespoons coconut sugar, pure cane sugar or turbinado
  • 1/2 teaspoon cinnamon
  • tablespoon quick oats, optional

Instructions

Preheat oven to 375 degrees. Line a muffin tin using 10 liners.

Flax egg: In a small bowl combine 2 tablespoons flaxseed meal with 6 tablespoons water. Let set for 10 min to thicken.

Topping: In a small bowl, combine the sugar and cinnamon, set aside.

Combine dry ingredients: In a large bowl, combine the almond flour, oats, salt, baking powder and cinnamon, give a stir to mix.

Add in the wet ingredients: To the dry ingredients, add the flax egg, maple syrup, oil, plant milk and vanilla, mix until just combined. Stir in the apples, mix again. Batter will not be runny and should be on the thicker side.

Fill muffin tin: Scoop and fill each muffin cup just to the top. Sprinkle with cinnamon sugar topping. Bake for 20 minutes, or until toothpick comes out clean and muffins are lightly browned on top. Let cool a bit, remove muffins to finish cooling on a cooling rack.

Makes 10 muffins

Storing: Freshly baked muffins will keep well loosely covered, on the counter for 4 – 5 days. Or once completely cooled, keep them in the refrigerator for up to 8 – 10 days. If storing in a container, let muffins cool completely before storing.

Notes

*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.

RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too! For more of my favorite cooking tools, shop my kitchen essentials.

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31 Comments

  1. Please tell me how much baking soda to use in this. I don’t have baking powder

    1. Julie | The Simple Veganista says:

      Just use 1/2 teaspoon baking soda, should be fine. Would love to know how it goes. Enjoy!

  2. I am in heaven, with some raspberries instead of apples but hey… :-)

  3. Thanks for your wonderful recipes! Can you please tell me if it’s safe to omit maple syrup in this recipe? Can I substitute anything else in its place? Thank you!

    1. Julie | The Simple Veganista says:

      You could use coconut nectar or use your favorite sugar in its place adding 1 extra tablespoon of milk/water. Would love to know how your altered recipe turns out. Cheers :)

  4. Thank you for this recipe tried them and they are perfect! They have become my regular go to muffins!

    1. Julie | The Simple Veganista says:

      YaY! I love these muffins! So glad they worked well for you too. Enjoy! :)

  5. Anonymous says:

    What type of apple did you use?

  6. These are delicious! I didn't have enough almond flour on hand so I substituted some coconut flour (about 2 and 1/8 cups almond flour and 1/8 cup coconut flour). I also used ground chia seeds instead of flaxseed meal. I ended up having to add about 1/4 cup extra almond milk, but they taste great and the texture is fine.

  7. Anonymous says:

    hi there,

    when you say to use "vanilla" in the recipe. is it Vanilla paste? Vanilla Essence/extract??

    1. Anonymous says:

      no problems, thanks alot. ill make these on the weekend :-)

  8. The Yogi Vegetarian says:

    These look and sound amazing! I have nearly all the ingredients to hand, so I'll definitely give them a try! Thanks :)

  9. vanilla bean blog says:

    Thank you so much for the lovely shout out! You totally made my day. And your muffins look beautiful! I will have to try them soon.

    1. Thank you so much for stopping by! I just LOVE your blog and am now a happy follower. Thanks for all the beautiful inspiration! And now you have me working on some new muffin flavors myself. :)

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