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!
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).
Serving: 1muffin, Calories: 196kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 206mg, Potassium: 101mg, Fiber: 2g, Sugar: 11g, Vitamin A: 5IU, Vitamin C: 0.3mg, Calcium: 38mg, Iron: 1mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
