Apple Muffins (Vegan, Gluten Free & Refined Sugar Free)

Can you tell that we love muffins around here? But really, I'm sharing so many muffin recipes recently because we really do love muffins that much! Everyone in my family has one in their lunch everyday so we go through them pretty quickly. I made these apple muffins when I got home from work on Monday evening and they have been the best snack all week long! You can find the original recipe HERE. You may notice that many of the muffin recipes that I've shared recently have the same basic ingredients. They are very similar (and all super easy to make) but there are a few changes to alter the end result!

Start by melting 1/4 cup of coconut oil in a glass measuring cup. Pour the coconut oil into a medium sized mixing bowl and add in 200 ml of cashew milk. You may have to put the coconut oil and cashew milk mixture into the microwave for 20ish seconds just so that the cold milk doesn't solidify the coconut oil.

Next, add in 1 teaspoon of apple cider vinegar, 1 teaspoon of vanilla extract and 1/2 cup of maple syrup.

Then, you will need to add in the dry ingredients - mix in 1 1/2 teaspoons of cinnamon, 1/4 teaspoon of salt, 1 1/4 cups sunflower seed flour (or almond flour), 1 1/4 cups gluten free flour blend (I use ATK's blend as usual), 1 teaspoon of xanthum gum, 2 heaping teaspoons of baking powder and 1/4 teaspoon of baking soda.

Cut up three apples and mix them into the batter. My apples were huge so they really took over the batter. I likely shouldn't have put all of the apples in but they worked out!

Prepare a muffin tin with cupcake liners and fill each cup to be about 3/4 of the way full.

Preheat the oven to 350 degrees Fahrenheit. Bake the muffins in the preheated oven for 15-17 minutes until an inserted toothpick comes out clean.

Leave the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire cooling rack to cool completely.

That's it! So easy, right? These muffins make the most perfect allergen friendly treat!

APPLE MUFFINS (VEGAN, GLUTEN FREE & SUGAR FREE)
yield: 12-18 muffins

ingredients
1/4 cup coconut oil, melted
200 ml cashew milk (or other non-dairy milk)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup maple syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 1/4 cups sunflower seed flour (or almond flour)
1 1/4 cups gluten free flour blend (I use ATK's)
2 heaping teaspoons baking powder
1/4 teaspoon baking soda
3 apples, peeled & chopped

directions
1. Melt the coconut oil and pour it into a medium sized mixing bowl.
2. Add the milk top the mixing bowl (you may need to heat in the microwave so that the cold milk doesn't make the coconut oil solidify)
3. Mix in the apple cider vinegar, the vanilla and the maple syrup until well combined.
4. Mix in the cinnamon, the salt, the sunflower seed flour, the gluten free flour, the baking powder, the baking soda and the baking powder.
5. Peel and chop up the apples into bite sized pieces. Add the apples to the batter and stir to combine.
6. Prepare a muffin tin with cupcake liners and fill each cup to be about 3/4 of the way full.
7. Preheat the oven to 350 degrees Fahrenheit. Bake the muffins in the preheated oven for 15-17 minutes until an inserted toothpick comes out clean.
8. Leave the cupcakes to cool in the muffin tin for about 5 minutes before transferring them to a wire cooling rack to cool completely.

Can you believe I managed to share that whole recipe without a single reference to Stars on Ice last night!? It took serious restraint because the show was so good! I'm so ready to gush all about it but I'll save it for a little recap next week!