Apple Cider Muffins {Gluten-Free, Vegan}
A seasonal muffin you can sink your teeth into. Enjoy one for a grab-and-go breakfast or for an afternoon pick-me-up. Kid-friendly and toddler-approved. Gluten-free and vegan
Equipment
- muffin tin
- Mixing bowls
- saucepan
- Hand beater or stand mixer
- whisk
Ingredients
- 1 cup apple cider juice reduced to 1/2 cup (see directions)
- ⅔ cup unsweetened applesauce
- ½ cup unsweetened dairy-free milk of choice coconut, oat, almond
- ¼ cup melted coconut oil
- 2 tablespoons ground flax seed
- 1 teaspoon vanilla extract
- 2 cups Healthified homemade gluten-free flour blend or 1:1 baking flour see note
- 1 cup coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- Place the apple cider juice in a small saucepan and simmer for about 10-15 minutes until reduced by half. Measure out ½ cup and place in a medium-sized mixing bowl.
- To the medium size bowl with the apple cider, add the applesauce, dairy-free milk, coconut oil, ground flax and vanilla extract. Whisk until combined and creamy and set aside.
- In another large bowl, or bowl of a stand mixer, combine the gluten-free flour, coconut sugar, baking powder, cinnamon, cardamom, and cloves. Stir to combine.
- Pour the wet ingredients into the bowl with the dry mixture. Beat until a muffin batter is formed. Let the batter rest for 15 minutes
- Transfer the batter to the cups of the muffin tin, filling each one all of the way to the top. Bake 22 to 25 minutes until a toothpick inserted in the center comes out clean, or the internal temperature reaches at least 180 degrees F (between 180-200 degrees).Allow the muffins to slightly cool in the muffin tin (10 minutes), before transferring to a cooling rack for about an hour.
Notes
Healthified homemade gluten-free flour blend, or use Bob's Red Mill 1:1 baking flour