Vegan Apple Cider Muffins (Gluten-Free)
These vegan apple cider muffins taste just like an apple cider donut in muffin form. They’re soft, fluffy, warmly spiced, and made with oat flour, applesauce, and fresh apple cider. Best of all, they’re ready in just 25 minutes!
Fall weekends in New England mean apple picking, fresh apple cider, and trying to decide what to bake with your freshly picked apples. If you have apples to use, I have plenty of ideas, from classic apple crisp, to air fryer apples, or vegan apple bread.
I recently stopped at a nearby orchard for fresh apple cider and planned to make my vegan apple cider donuts, but then I wondered: what if I turned them into muffins? Spoiler alert: best idea ever. The result is basically an apple cider donut in muffin form. No donut pan required, just your muffin pan!
Featured Review
OMG! These muffins were so good. So very moist and fluffy. I could have eaten 10 of them. Thanks for sharing.
– Marcia
Table of Contents
What Makes These Apple Cider Muffins So Good
- Fresh apple cider adds apple flavor to every bite.
- Applesauce keeps these crumb 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 light, fluffy texture.
- The cinnamon-sugar coating gives them that classic apple cider donut finish.
Ingredients You Need (and Why)
- 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. Have extra? Use it in my vegan apple cider donuts.
- Oat Flour: I tested both homemade and store-bought oat flour, and the store-bought produced a much softer crumb because it’s more finely milled. It’s the same reason I use it in my healthy zucchini muffins and healthy banana muffins.
- Unsweetened Applesauce: Adds apple flavor and keeps the muffins moist without eggs.
- Coconut Sugar: Adds a subtle caramel-like flavor that pairs especially well 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. Use refined coconut oil if you don’t want a coconut flavor.
- Apple Cider Vinegar: Reacts with the baking soda to help the muffins rise.
- Baking Powder + Baking Soda: Since vegan and gluten-free baked goods can be a little trickier to rise, using both helps create a light, fluffy muffin. The same is true with my gluten-free pumpkin muffins.
- Vanilla Extract: Adds warmth and enhances all the cozy flavors.
- Spices: Cinnamon, allspice, cloves, nutmeg, and salt give these muffins their classic apple cider donut flavor. It’s the same cozy blend I use in my healthy apple bread.
How to Make Vegan Apple Cider Muffins
These muffins come together in one bowl. My biggest tip? Don’t overmix the batter. A few lumps are completely okay!
- Step 1: In a large mixing bowl, whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, and vanilla. Add the oat flour, cinnamon, allspice, cloves, nutmeg, baking powder, baking soda, and salt. Stir just until combined.
- 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. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
- Step 3: While the muffins are still warm, brush each one with melted coconut oil, coating the entire muffin.
- 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 what gives these muffins that classic apple cider donut flavor. YUM!
These muffins are especially delicious the day they’re baked, but they stay soft enough to enjoy the next morning, too!
A Few Things I Learned in the Test Kitchen
I tested these muffins with both homemade and store-bought oat flour, and the store-bought flour gave them a much more tender crumb. Store-bought oat flour is more finely milled than homemade, so this is one shortcut I wouldn’t skip.
And if you’re near an orchard during apple season, grab the fresh cider! It really does make a difference, making them taste like an apple cider donut rather than an apple-spiced muffin.
One more thing: don’t rush the cooling step. Let the muffins sit in the pan for about 10 minutes before coating them. They’ll still be warm enough for the cinnamon sugar to stick, but the crumb will have had a chance to set.
Easy Ingredient Swaps
- Coconut Sugar: Brown sugar works well if you don’t mind using refined sugar.
- Coconut Oil: Melted vegan butter works well in it’s place.
- Apple Cider vVnegar: White vinegar or lemon juice can work in a pinch, but I prefer apple cider vinegar because its flavor complements the cider.
- Spices: Pumpkin pie spice is an easy shortcut if you don’t have all the individual spices. It’s a shortcut I use in my pumpkin pie overnight oats and pumpkin spice chai latte.
Want to Switch Things Up? Try These
- Make Mini Muffins: Divide the batter into a mini muffin pan and bake for 10–12 minutes, or until a toothpick comes out clean. Check early since mini muffins bake quickly!
- Add a Streusel Topping: For a bakery-style twist, add a streusel topping before baking. I love the streusel from my vegan carrot cake coffee cake.
What to Do With Leftover Apple Cider
If you came home from the orchard with a gallon of cider like I always seem to do, here are a few delicious ways to use it up:
- Make my vegan apple cider donuts
- Pair a glass with a slice of healthy apple bread
- Serve it alongside healthy apple crisp
- Enjoy warm cider with air fryer apples for a cozy fall treat
How to Store Apple Cider Muffins
- Room Temperature: This is my preferred way to store them. Store the muffins in an airtight container for up to 3 days. Room temperature seems to keep them softer than refrigeration.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature or warm them slightly before serving for the best texture.
- 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 melted coconut oil and add the cinnamon-sugar coating before serving.
FAQs
Usually from overmixing the batter. Stir until the flour is just incorporated, even if a few streaks remain, it’s still okay! Overmixing can make muffins dense instead of light and fluffy.
Yes! Freeze them before adding the cinnamon-sugar topping. Store them in an airtight container for up to 3 months. When ready to enjoy, thaw overnight or warm in the microwave for about 20–30 seconds, then brush with melted coconut oil and add the coating just before serving.
I don’t recommend it. I developed and tested this recipe specifically with oat flour, and other flours can behave differently.
Apple cider is typically less filtered and has a richer, more concentrated apple flavor than apple juice. That’s why I prefer it for these muffins, it gives them that classic apple cider donut flavor!
got more apples? More Apple Recipes to Make This Fall
Did you enjoy these vegan apple cider muffins? Try these fall favorites next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Apple Cider Muffins (Gluten-Free)
Ingredients
wet ingredients
- ¾ cup apple cider
- ½ cup unsweetened applesauce
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 1 tbsp apple cider vinegar
- 1 teaspoon vanilla extract
dry ingredients
- 2 cups oat flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-sugar coating
- ½ cup coconut sugar, or sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted coconut oil, or vegan butter
Instructions
- Preheat the oven: Preheat the oven to 350°F. Lightly grease a muffin pan with coconut oil or line it with parchment liners.
- Mix the wet ingredients: In a large mixing bowl, whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, and vanilla until smooth.
- Add the dry ingredients: Add the oat flour, cinnamon, allspice, cloves, nutmeg, baking powder, baking soda, and salt. Stir until just combined, being careful not to overmix. A few small lumps are okay!
- Bake: 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.
- Make the cinnamon-sugar coating: While the muffins are baking, stir together the coconut sugar and cinnamon in a shallow bowl. Melt the coconut oil in a separate small bowl so it's ready once the muffins have cooled slightly.
- Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack. This helps the crumb finish setting and keeps them nice and tender.
- Coat in cinnamon-sugar: While the muffins are still warm, brush each one with melted coconut oil, then dip into the cinnamon-sugar mixture until fully coated. Enjoy!
Video
Notes
- Use store-bought oat flour: I tested these muffins with both homemade and store-bought oat flour, and the store-bought flour created a much softer texture.
- Use fresh apple cider if possible! Fresh apple cider gives these muffins the strongest apple flavor.
- Storage: Store at room temperature for up to 3 days, or freeze for up to 3 months (freeze before coating in cinnamon-sugar).
Can you use regular whole grain or white flour in place of the oat flour? If so, would it be 1:1 ratio?
I haven’t tried substituting the oat flour for regular flour, but it’s usually not a one-to-one swap since oat flour has a very unique texture and gives the muffins a fluffy, light crumb and sturdy texture. If you have oats on hand, you can easily make your own oat flour by blending the oats until they turn into a fine flour! Let me know if you give it a try. 🙂
Will they have a taste of coconut ? I have never used coconut sugar or oil but I want to try them.
Hi Sandy! Nope, they don’t have a coconut flavor. Coconut sugar actually has a caramel-like taste, very similar to light brown sugar, which makes it a great refined sugar-free option. And just make sure you use refined coconut oil, which has a neutral flavor. Unrefined/virgin coconut oil does have a coconut flavor. They’re just processed in different ways. Let me know if you try it! 😊
OMG! These muffins were so good. So very moist and fluffy. I could have eaten 10 of them. Thanks for sharing. #happyholidays
I’m so happy you loved them! I hope you’ll bake these muffins every fall!
Loved these muffins. They were so moist. I could have eaten 10 more. Thanks for the recipe. #happyholidays.
So happy to hear this!
These muffins are amazing. So soft and fluffy, although I thought they would be stronger in spicy flavor as I also used the spiced apple cider from Trader Joe’s as you recommended if you can’t get the cider from a local orchard. I am thinking about making them again and adding more of the spices.
#happyholidays
I’m so happy you loved these muffins, Amy! You can definitely add more spices next time!
How to make apple sauce
Hi! I typically use store-bought applesauce for convenience, but you can definitely make your own, just search a simple homemade applesauce recipe. Hope you love the muffins!
These were amazing!! I did opt in to use the regular sugar for the coating instead of coconut sugar and subbed for brown sugar as well but this was amazing!! ❤️🍎 I am for sure going to use this recipe forever!
Aw, I’m so thrilled to hear that you loved these muffins Mary (and thanks for making them so fast!) I appreciate your kind review 🙂
These muffins are SO soft and fluffy. They taste just like an apple cider donut, but in muffin form!