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Healthy Apple Muffins (Gluten-Free & Dairy-Free) - Light, Moist, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups gluten-free 1:1 all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional but recommended)
  • 2 large eggs, room temperature (or flax eggs for vegan)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup pure maple syrup or coconut sugar
  • 1/4 cup light olive oil, avocado oil, or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened non-dairy milk (almond, oat, or soy)
  • 1 1/2 cups peeled, finely diced apple (about 1 large or 2 small; Honeycrisp, Fuji, or Pink Lady)
  • Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup raisins, or 2 tablespoons hemp hearts
  • Optional topping: 1–2 tablespoons coconut sugar mixed with a pinch of cinnamon

Method
 

  1. Prep the pan. Line a 12-cup muffin tin with paper liners and lightly spray them. Preheat the oven to 350°F (175°C).
  2. Mix dry ingredients. In a large bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. Whisk the wet ingredients. Add eggs, applesauce, maple syrup (or coconut sugar), oil, vanilla, and non-dairy milk. Whisk until smooth and glossy.
  4. Combine gently. Add the wet mixture to the dry ingredients. Stir with a spatula until just combined. Avoid overmixing to keep the crumb tender.
  5. Fold in apples. Stir in the diced apples and any optional add-ins. The batter will be thick—this is good.
  6. Portion the batter. Divide evenly among the muffin cups, filling about 3/4 full. Sprinkle with the cinnamon-coconut sugar topping if using.
  7. Bake. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and improves texture.