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