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Four gluten-free vegan apple cinnamon muffins.

Gluten-Free Vegan Apple Cinnamon Muffins

There is no better way to welcome the fall season than with these Gluten-Free Vegan Apple Cinnamon Muffins. Whether you eat them for breakfast, a snack, or as a dessert, these muffins are the best recipe for those fresh apples you picked last weekend!
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Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Calories: 263kcal
Author: Megan


For the Muffins:

  • 2 cups gluten-free flour blend (274 g)
  • 1/2 tsp xanthan gum (if your blend does not already contain it)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce (unsweetened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup almond milk (unsweetened)
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped apples (I used Granny Smith)

For the Cinnamon Topping:

  • 1/3 cup light brown sugar (packed)
  • 1 tbsp gluten-free flour blend
  • 1/8 tsp ground cinnamon
  • 1 tbsp vegan unsalted butter (cold and cut into small pieces)


  • Preheat the oven to 375 degrees Fahrenheit. Grease or place liners in a 12 cup muffin pan and set aside.
  • In a medium bowl, whisk together gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, salt, and ground cinnamon. Set aside.
  • In a separate bowl, mix together vegetable oil, applesauce, granulated sugar, brown sugar, unsweetened almond milk, apple cider vinegar, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients. Stir until combined.
  • Stir in chopped apples.
  • Evenly spoon mixture into muffin cups.
  • To make the cinnamon topping, in a small bowl mix together brown sugar, gluten-free flour blend and cinnamon.
  • With your hands, work in the cold butter until the mixture is the size of small peas.
  • Sprinkle streusel topping evenly over the muffins.
  • Bake at 375F for 18-22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Cool in muffin pan for 5 minutes before moving to a cooling rack.


  • Most firm apples will work well in this recipe, however, I used Granny Smith apples in this recipe because they are crisp and tart, yet sweet. Pink Lady, Honeycrisp, and Gala are also great options.
  • If you are vegan, make sure the sugar that you choose is vegan as some sugar is processed with bone char, making it not vegan.
  • If your gluten-free flour blend already contains xanthan gum, you do not need to include it in the recipe. I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour which already contains xanthan gum.
  • Be sure that your butter cubes are cold, otherwise you will not get the right texture for your streusel topping. Also, if you do not need this recipe to be vegan or dairy-free, you can use regular unsalted butter.


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
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