Gluten-Free Apple Cider Muffins
These Apple Cider Muffins are a delicious fall and winter treat! They are lightly sweetened with coconut sugar and loaded with apple cider flavor. Gluten-free and dairy-free.
This is the time of year when it’s all about seasonal ingredients like apples, cinnamon, and cider. And, this recipe for Apple Cider Muffins consolidates all of those warming flavors into one delicious fluffy treat.
The combination of the soft muffin center that is loaded with chunky apples is one of my favorites. I hope you love this gluten-free muffin recipe too.
As written, this recipe is:
- grain-free using a flour like cassava flour,
- vegan-friendly using an egg replacer,
- and vegetarian.
The first step to making these muffins is to pre-heat your oven and spray a muffin with with non-stick cooking spray. Be sure to see the recipe card at the end of this post for the exact measurements.
Combine the dry ingredients in a bowl, along with the chopped apple. You can use whatever type of fresh apple you like, but I prefer a sweet red apple like Fuji or Honeycrisp for these apple muffins.
Then, add the wet ingredients to the dry ingredients and stir to combine. Divide the muffin batter between the muffin wells.
Bake the muffins for about 25 minutes. The muffins will turn a golden brown on top when they are finished cooking.
Let the muffins cool for 5-10 minutes and then serve warm or at room temperature.
Yes, you can.
I used the Bob’s One To One Gluten Free Flour for this recipe.
Yes, absolutely! Just do not use apple cider vinegar in this recipe. Learn more about the difference between apple cider and apple juice.
Other Healthy Apple Recipes You Might Like
- Apple Cinnamon Instant Pot Steel Cut Oats
- Instant Pot Baked Apples
- Gluten-Free Apple Pie
- Gluten-Free Apple Crumb Muffins
- Instant Pot Cinnamon Raisin Applesauce
- Pear Apple Cobbler
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
These Gluten-Free Apple Cider Muffins are a delicious fall and winter treat! They are lightly sweetened with coconut sugar and loaded with apple cider flavor. Gluten-free and dairy-free.
- Nonstick cooking spray
- 1 3/4 cups baking flour (I used Bob’s 1-to-1 gluten-free baking mix)
- 1 apple, cored and chopped
- 3/4 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 2 eggs, beaten
- 2 tablespoons coconut oil, melted
- 1 cup apple cider
- Pre-heat your oven to 375 degrees F and spray a muffin with with non-stick cooking spray.
- In a medium mixing bowl, combine the flour, apple, coconut sugar, baking powder, sea salt, and ground cinnamon. Stir to combine.
- Next, add in the eggs, coconut oil, and apple cider. Stir until the ingredients are fully incorporated.
- Divide the batter between the muffin wells and bake for 25 minutes, or until the tops of the muffins turn a golden brown. A fork or toothpick inserted into the center of one of the muffins should come out clean.
- Let the muffins cool for 5-10 minutes and then serve warm or at room temperature.
- You can use whatever type of apple you like, but my preference is Fuji or Honeycrisp.
- Store any leftovers in a sealed container in the refrigerator for up to 4 days. Reheat before serving.
- Or, you can freeze any leftover muffins in a sealed container for up to 2 months.
- If you don’t have apple cider, you can use apple juice. Just don’t use apple cider vinegar in this recipe.
- Category: Muffins
- Method: Oven
- Cuisine: American
Keywords: baking with apple cider, gluten free muffins
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