Gluten-free Vegan Apple Muffins
Did you go apple picking yet? I’ve only been apple picking once. And that was the end of the season, so all the good ones were gone haha! Nonetheless, I still had a TON of fun! I have yet to go for pumpkin picking.
I feel like there are a lot of amazing activities in the fall. It’s trying to schedule a day to actually go. But whenever fall comes around, or the cooler weather begins, it’s time to be best friends with my mixer and my oven, and the house smells incredible! It is the perfect baking season! Starting my baking season this year, with these moist, sweet apple muffins.
Last month, Kyle, his mom, and I went to Vermont. Kyle went for a hike, whilst his mom and I went around town, shopping! One of the things you have to HAVE TO get in Vermont is maple syrup! There was actually a shop where they sell different flavors of maple syrup. One of my favorites is the pecan wood smoked maple syrup. Oh! The complexity of the flavors! It’ll be soooo amazing with morning oats.
Although for this recipe, we won’t really be using that fancy stuff. Just regular pure Vermont maple syrup, but it still makes these muffins shine!!!!
With the perfect amount of spices and sweetness, these muffins are perfect for breakfast or just a quick snack.
1 cup almond flour
¼ cup gluten-free oat flour
2 ½ tablespoons coconut flour
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup applesauce
5 tablespoons coconut oil
1/3 cup maple syrup
2 teaspoons vanilla extract
1 Granny Smith apple, grated
1 Granny Smith apple, chopped into chunks
- Preheat the oven to 350°F (175°C). Line a muffin/cupcake pan with liners, set aside.
- In a medium bowl, mix together the dry ingredients (almond, oat, coconut flours, baking soda, salt, cinnamon, and nutmeg). Set this aside.
- In a large bowl, mix together the wet ingredients (applesauce, coconut oil, maple syrup, and vanilla extract).
- Mix the wet ingredients into dry.
- Gently fold in the grated apples and then the chopped apples.
- Divide the batter evenly among the liners, filling them almost full, and bake for 23 - 25 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
- Store in an air-tight container at room temperature for 1 day or refrigerate for up to 4.