This page contains affiliate links. Click to learn more.Tasty mini gluten free vegan apple muffins filled with diced apples and warm fall spices. These tiny two-bite treats are great for your kids’ school snacks or for snacking on at home!
This time of year is always bittersweet for me, and I’m sure I’ve written about this before, somewhere on this website.
It’s bitter because it’s the end of summer, my absolute favourite time of year. Gone are long hot days, eating BBQ out in the backyard, berry recipes, less rigid schedules, and lots of sun.
But at the same time, it’s sweet because fall brings with it recipes that contains warm, flavourful spices, filling comfort meals, hot chocolate, cozy sweaters, and covering up with warm fuzzy blankets while watching TV on the couch.
Can you relate to any of this?
We’re lucky to have apples available to us year-round, but the big apple harvest, here in Canada, happens in the fall which means my focus turns from summery recipes, to recipes that are more “fall,” like those with apples, pumpkin, and any type of recipe that says “yes, this is fall.”
One of those apple recipes happens to be these mini gluten-free vegan apple muffins.
It’s a recipe that’s very easy to make, and the entire family will love them, especially the kids!
These little muffins are filled with those familiar warm fall spices and loads of tiny apple pieces.
The batter comes together quickly, the longest thing will probably be dicing up the apples, but it’s just one small apple, so it really doesn’t take too long.
Once the muffins come out of the oven, it’s almost time for the fun part: coating the tops with cinnamon sugar!
Your muffins should be fully cooled before moving on to this next step. Once they have cooled, you’ll need to dip or brush each muffin top lightly, one by one, with melted coconut oil.
Then, you want to dip each muffin top into the cinnamon sugar mix you’ll have ready and waiting.
After that step, your muffins will be done and ready for devouring!
Before you start…
I have a pumpkin spice mini muffin recipe that I’ve made countless times and they’re always perfect, but a couple readers wrote to me saying they had problems with the batter being too thick.
I helped them troubleshoot and in one case, the incorrect amount of liquid was used, and in another, coconut flour was used, which is a big no-no.
I wrote up some tips for that post and I’ll repeat them here (since the recipes are similar) to ensure you have recipe success with your own mini vegan apple muffins:
- Please do not substitute the gluten-free flour blend I recommend with coconut flour. Coconut flour is not an easy flour to work with and this recipe will not work if you use it. Coconut flour will NOT work with this recipe. So don’t try, K? 🙂
- The only flour I’ve tested this recipe with is Bob’s Red Mill Gluten Free All Purpose Baking Flour. <– Click that link to see what it looks like. You can buy it through that Amazon link or look for it at your store. Don’t use the Bob’s gluten-free flour with the blue label, it does not work the same as this one. If this specific flour is not used, your results may not be the same as mine.
- Note that the sugar and applesauce call for 1/4 cup PLUS 1 tbsp. Please don’t miss that extra 1 tablespoon of each ingredient.
- Be sure that all ingredients are measured correctly.
If you like this recipe for gluten-free vegan apple muffins, pin it on Pinterest and then check out these other recipes you may also like these:
- Old Fashioned Cake Doughnut Mini Muffins
- Mini Chocolate Chip Muffins
- How to Make Slow Cooker Applesauce
- Vegan Gluten-Free Apple Cinnamon Waffles
- Apple Spice Instant Pot Steel Cut Oats
And be sure that you’re keeping up to date on all of my latest recipes by subscribing to my newsletter!
How to Make Gluten-Free Vegan Apple Muffins
Filled with diced apples and warm fall spices, these easy-to-make mini gluten free vegan apple muffins are great for your kids' school snacks or for snacking on at home!
- 1 1/2 cups gluten free flour blend (I use Bob’s Red Mill brand, see note below)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup + 1 tablespoon granulated sugar (see note below)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (see nutmeg tip above)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup + 1 tablespoon unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 cup diced apples (1 small apple, see note about apples below)
Preheat oven to 375°F.
Grease mini muffin pan (x 24), if needed.
In a large bowl, whisk the flour, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cardamom.
- In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.
- Pour wet ingredients into dry ingredients and mix well to combine.
Fold diced apples into the batter.
Divide batter evenly between the 24 muffins cups.
Bake for 9-11 minutes (until a tester comes out clean from the largest muffin).
While muffins are baking, put melted coconut oil in a small bowl and mix the sugar and cinnamon in another bowl
- Remove muffins from oven and cool for 10 minutes in tin.
- Remove muffins from tin and place on a cooling rack.
After fully cooled, dip 1 muffin at a time into the oil first. Make sure the entire top is coated with the oil and shake off any excess oil. Dip the same muffin into the sugar/cinnamon mixture, ensuring that the entire top is covered with the cinnamon sugar mix. Place muffin back onto cooling rack.
- Repeat with entire batch until done.
- Please read the "before you start" info above before making this recipe.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other flour to make this recipe (other than Bob's Red Mill Gluten-Free All-Purpose Baking Flour (the one in with the red label in that link, not the blue label!), so please know that your results may not be the same as mine if you substitute with a different blend.
- This recipe will NOT work with coconut flour.
- I use a Gala apple for this recipe, but any firm, sweet apple will work. Be sure that your apples are diced very small, see the image above for reference.
- Have a look at the batter in this similar recipe to get an idea. If you use the flour recommended in this recipe and follow the recipe exactly as it is written, your recipe will work perfectly.
- Store uneaten muffins in an airtight container in the fridge for up to 2-3 days. The longer they sit, the more the cinnamon sugar on top will melt, so it's best to eat them as quickly as possible.
- Nutrition info listed below is for 1 of 24 muffins and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.