Oh my GOSH guys!!! I am obsessing over these cinnamon apple muffins. Not only are they gluten-free + dairy-free, but INSANELY TENDER!
I wanted to say “moist” because they are, but I know some are sensitive to the word. Unfortunately it is a great adjective for baked goods though.
An excellent homebaked muffin should be three things—fluffy, tender and flavorful! And these muffins check all the boxes with A++! Gold stars all around!
The apples bring the freshness and the cinnamon compliments them to perfection.
Did I mention that each has a crunchy, sweet topping? Well it does!
Muffins are perfect for a grab-an-go breakfast or sweet snack. Plus the combination of apples and cinnamon is just one of those smells and flavors that Fall is known for so we couldn’t resist!
October is National Apple Month and with our first apple picking outting checked off the annual Autumn bucket list, the apple recipes are just beginning!
Gluten-Free, Dairy-Free Cinnamon Apple Muffins
- 1/2 cup brown sugar, firmly packed
- 1/3 cup all-purpose gluten-free flour
- 1/4 cup vegan butter substitute, melted
- 1 tsp cinnamon
- 2 tbsp gluten-free rolled oats
- 1 tbsp lemon juice
- Alternative milk of choice
- 1 1/2 cups brown sugar, firmly packed
- 1/3 cup vegetable oil
- 1/3 cup applesauce
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 1/2 cups grated apples (like Granny Smith, Jonagold, or similar)
- Combine topping ingredients together until crumbly then set aside.
For Buttermilk (Used as a 1:1 replacement for buttermilk in recipes):
- Pour lemon juice into measuring cup.
- Fill the cup with alternative milk of choice until the 1 cup mark is reached.
- Allow to sit for 5-10 minutes, until milk begins to curdle. In the meantime, prepare muffin batter.
- Preheat oven to 350 degrees Fahrenheit and lightly grease muffin tin.
- In a medium bowl, whisk together sugar, oil, applesauce, egg, and vanilla until smooth.
- In a separate large bowl, sift together flour, baking soda + powder, and salt.
- Stir oil mixture into flour mixture, alternating with the buttermilk.
- Fold in apples until just combined.
- Spoon batter into prepared muffin tins, filling roughly 3/4 full.
- Sprinkle topping mixture over each filled muffin cup, dividing the topping evenly.
- Bake for 25-30 minutes until golden brown or until a toothpick inserted into the center comes out clean.
- Allow to cool a few minutes before transferring to a wire rack and allowing to cool completely. If the muffins are sticking to the muffin tin, carefully run a plastic knife along the sides of each muffin cup to release.