One of my favorite fall activities is apple picking, and these gluten-free vegan apple cinnamon muffins are the perfect way to use all of those fresh apples.
They’re light and fluffy, with crisp apple in every bite and a sweet, crumble cinnamon topping. They also come together with just a handful of ingredients.
Ingredient Notes
- Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum for structure. I can’t verify other gluten-free flour blends will work in this recipe.
- Vegan Unsalted Butter – Keep the butter cold right up until it goes into the streusel, that’s what gives the topping its crumbly texture. Regular unsalted butter works fine here too, if you don’t need the recipe dairy-free.
- Apple Cider Vinegar – Since this recipe is egg-free, the vinegar is what helps give the muffin their rise. White vinegar works as a swap if that’s what you have on hand.
- Apples – Dice the apples small, about 1/4 inch, so they distribute evenly through the batter instead of sinking to one spot. I leave the peel on for texture, but you can peel them if you’d rather have a smoother bite.
Expert Tips
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, place the cooled muffins in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15 to 20 seconds.
Serving Suggestions
Serve these warm with a pat of butter, or add them to a fall brunch spread. A pan of Gluten-Free Apple Cinnamon Baked Oatmeal rounds out the table with something warm and hands-off, and an Apple Kale Smoothie adds something fresh if you want a lighter option alongside the muffins.
Gluten-Free Vegan Apple Cinnamon Muffins
These gluten-free vegan apple cinnamon muffins are soft and fluffy, with crisp apple in every bite and a sweet cinnamon streusel on top. They're ready in about 30 minutes and come together quickly. Perfect for a fall breakfast or afternoon snack.
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Ingredients
For the Muffins:
- 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113 g) vegetable oil
- ½ cup (122 g) unsweetened applesauce
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- ¼ cup (63 g) unsweetened almond milk - or other non-dairy milk
- 1 teaspoon (5 g) apple cider vinegar
- 1 teaspoon (5 g) vanilla extract
- 1½ cups (188 g) chopped apples - diced into 1/4-inch pieces (about 1 large apple) – I used Granny Smith
For the Cinnamon Topping:
- ⅓ cup (67 g) light brown sugar - packed
- 1 tablespoon (9 g) gluten-free flour blend - 9g
- ½ teaspoon ground cinnamon
- 1 tablespoon (14 g) vegan unsalted butter - cold and cut into small pieces
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Instructions
- Preheat the oven to 375°F. Grease the muffin pan or line it with liners, then set aside.
- In a medium bowl, whisk together 2 cups (280 g) gluten-free flour blend , 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Set aside.
- In a separate bowl, mix together ½ cup (113 g) vegetable oil, ½ cup (122 g) unsweetened applesauce, ½ cup (100 g) granulated sugar, ½ cup (100 g) brown sugar, ¼ cup (63 g) unsweetened almond milk, 1 teaspoon (5 g) apple cider vinegar, and 1 teaspoon (5 g) vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients. Stir until combined. Avoid overmixing. A few streaks of flour are fine.
- Stir in 1½ cups (188 g) chopped apples.
- Spoon the batter into muffin cups, filling each about ¾ full. A cookie scoop makes it easy to keep the muffins evenly sized.
- To make the cinnamon topping, mix ⅓ cup (67 g) light brown sugar, 1 tablespoon (9 g) gluten-free flour blend, and ½ teaspoon ground cinnamon together in a small bowl.
- Cut 1 tablespoon (14 g) vegan unsalted butter into small cubes, then work it into the topping mixture with your hands until it forms clumps the size of small peas.
- Sprinkle the streusel topping evenly over the muffins.
- Bake at 375°F for 18-22 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the muffin pan for 5 minutes before moving the muffins to a cooling rack.
Video
Notes
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 263kcal | Carbohydrates: 42g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 166mg | Potassium: 114mg | Fiber: 3g | Sugar: 26g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
I know! I miss summer already and it’s been approximately…2 days. 🙁 These muffins will make the season change better, though.
all of these fall foods are making me jealous! it is still like summer here in dallas! oh well, i will bookmark and wait for cooler weather!
im ridiculously jealous of your weather. although 60 degrees isn’t so bad here… i’ll take it. definitely beats the negative temperatures that are ahead of us in wisconsin 🙂
I made these for my Women’s Bible Study (110 people) and they were gone in no time. Everyone loved them and were shocked when they found out they weren’t bakery made. GREAT RECIPE!!! Thank you
So glad you enjoyed these, Poppy! Thanks for coming back and leaving a review!