Description
Moist and fluffy vegan and gluten-free muffins made with applesauce and a blend of gluten-free flour and almond flour. Perfect for breakfast, snacks, or dessert!
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- ½ cup almond flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, but adds a lovely warmth)
- 1 cup unsweetened applesauce
- ½ cup plant-based milk (almond, soy, or oat milk work well)
- ¼ cup melted coconut oil (or other neutral-tasting oil)
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- Optional add-ins: ½ cup vegan chocolate chips, ½ cup chopped nuts, ½ cup berries
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Combine Wet Ingredients: In a separate bowl, whisk together the applesauce, plant-based milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix! A few streaks of flour are okay.
- Add Optional Add-ins: If you’re using any add-ins like vegan chocolate chips, chopped nuts, or berries, gently fold them into the batter now. Distribute them evenly throughout the batter.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease it well with coconut oil or cooking spray.
- Fill Muffin Cups: Fill each muffin cup about ¾ full with batter.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overmix the batter. Overmixing can lead to tough muffins.
- The apple cider vinegar reacts with the baking soda to create a light and airy texture. Don’t skip it!
- Using a cookie scoop or an ice cream scoop can help you get consistent amounts in each cup.
- If the tops are browning too quickly, you can loosely tent the muffin tin with aluminum foil.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
- Variations: Berry Muffins, Chocolate Chip Muffins, Nutty Muffins, Spice Muffins, Lemon Poppy Seed Muffins, Double Chocolate Muffins, Apple Cinnamon Muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes