Apple Cider Muffins (Vegan, Gluten-Free)

If you’re looking for healthy apple cider muffins that taste just like an apple cider donut, this recipe is for you! Fresh apple cider and applesauce create delicious apple flavor, while oat flour gives these muffins a soft, tender crumb – all without any dairy, eggs, or gluten in sight!

Fall weekends in New England mean apple picking at local orchards and bringing home jugs of fresh apple cider. Isn’t apple season just the best? It means classic apple crisp, air fryer apples, and healthy apple bread on repeat.

Last week, I stopped at a nearby orchard for fresh apple cider and planned on baking a batch of my vegan apple cider donuts. But then I thought, why not turn them into muffins instead? The second I pulled these muffins out of the oven, I knew they were a winner. And the best part? No donut pan required… just your trusty muffin tin!

Featured Review

OMG! These muffins were so good. So very moist and fluffy. I could have eaten 10 of them. Thanks for sharing.

– Marcia

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Why These Apple Cider Muffins Work

• Fresh apple cider adds apple flavor to every bite
• Applesauce keeps these muffins soft and moist without eggs
• Oat flour creates a tender crumb while keeping them gluten-free
• Apple cider vinegar helps activate the baking soda for a beautiful rise
• The cinnamon-sugar coating adds that classic apple cider donut finish

Ingredient Notes

These apple cider muffins are made with simple pantry staples plus fresh apple cider for the best cozy fall flavor! Here’s what you’ll need:

• Apple Cider: Fresh apple cider gives these muffins their signature fall flavor. I buy mine from a local orchard when it’s in season, but you’ll also find it in the refrigerated produce section at most grocery stores. If you have extra, use it to make my vegan apple cider donuts.
• Oat Flour: Store-bought oat flour is my recommendation here. I tested these muffins with both homemade and store-bought oat flour, and the store-bought version produced a much softer crumb. Since it’s more finely milled, it makes all the difference! It’s the same reason I use it in my healthy zucchini muffins and healthy banana muffins.
• Unsweetened Applesauce: Adds even more apple flavor while keeping these muffins incredibly moist (without needing eggs). It’s one of my favorite baking ingredients to get that soft and moist texture!
• Coconut Sugar: This is my refined sugar-free sweetener of choice. It has a subtle caramel-like flavor that pairs perfectly with apple cider and warm spices, just like in my vegan pumpkin cookies.
• Coconut Oil: Keeps the muffins moist and helps the cinnamon-sugar coating stick. I recommend using refined coconut oil so you won’t taste any coconut flavor.
• Apple Cider Vinegar: Don’t skip this one! It reacts with the baking soda to help these muffins rise, creating a light, fluffy texture.
• Baking Powder + Baking Soda: Since vegan and gluten-free baked goods can be a little trickier to rise, using both helps create a beautifully fluffy muffin, just like in my healthy pumpkin muffins.
• Vanilla Extract: Adds warmth and enhances all of the cozy flavors.
• Spices: A cozy blend of cinnamon, allspice, cloves, nutmeg, and a pinch of salt gives these muffins that classic apple cider donut flavor. It’s the same warm spice blend I use in my healthy apple bread.

This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.

How to Make Healthy Apple Cider Muffins

These vegan apple cider muffins come together in one bowl with just a few simple steps! My biggest tip? Don’t overmix the batter. A few lumps are completely okay!

1. Step 1: In a large mixing bowl, whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, and vanilla. Then, fold in the oat flour, cinnamon, allspice, cloves, nutmeg, baking powder, baking soda, and salt.

2. Step 2: Divide the batter evenly between the muffin cups, filling each about ¾ full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the pan for 10 minutes before transferring to a wire rack.

3. Step 3: While the muffins are still warm, brush each one with melted coconut oil, coating the entire muffin.

4. Step 4: Dip each muffin into the cinnamon-sugar mixture, until fully coated. This is the same finishing touch I use on my gluten-free apple cider donuts, and it’s the secret to getting that classic apple cider donut flavor. YUM!

These muffins are especially delicious the day they’re baked, but they’re just as soft and flavorful the next morning!

Substitutions & Variations

Don’t have all the ingredients on hand? Here are some swaps:

• Coconut sugar: Brown sugar works well if you don’t mind using refined sugar.
• Coconut oil: Melted vegan butter works just as well if that’s what you have on hand.
• Apple cider vinegar: White vinegar or lemon juice can be used in a pinch, but I recommend sticking with apple cider vinegar if possible since it complements the apple flavor.
• Spices: Pumpkin pie spice is an easy shortcut if you don’t have all the individual spices. I use the same shortcut in my pumpkin pie overnight oats and pumpkin spice chai latte.
• Make mini muffins: Divide the batter into a mini muffin pan and bake for 10–12 minutes, or until a toothpick comes out clean.
• Add a streusel topping: For bakery-style apple cider muffins, sprinkle a streusel topping over the batter before baking. I love this one from my vegan carrot cake coffee cake.

Storage

• On the counter: This is my preferred way to store them! Keep them in an airtight container for up to 3 days. Storing them at room temperature helps maintain their soft texture (the fridge can make them a bit more dense).
• In the fridge: Store in an airtight container for up to 1 week. Let them come to room temperature or reheat before enjoying for the best texture.
• In the freezer: Freeze for up to 3 months. I recommend freezing them before adding the cinnamon-sugar coating. When you’re ready to have them, let them thaw, reheat until warm (in the microwave or oven), then brush with coconut oil and dip in the cinnamon-sugar mixture.

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