Gluten Free and Vegan Apple Cinnamon muffins

Fall is in full swing here in Massachusetts and of course my family has to go apple picking (multiple times!) at the local orchard(s). We love going for not only the fruit but the family bonding, memories, tractor rides, and the playgrounds.

Now with all these fun excursions there are a ton of apples that come into the house and for a family who does love their apples you can only eat so many before you turn into one so we make lots of fall apple recipes- like cider donuts, apple crisp, and now muffins.

We love muffins in our house and when you add cinnamon the house is filled with the smells of autumn.

The tricky part of many muffins is the basic bakery ones do not meet some or all food restrictions especially with cross contamination issues. So they are off limits to us.

Well here is a simply yummy and pretty easy recipe to get muffins back in your house!

When you take away so many ingredients such as gluten and eggs most of the integrity is lost so making the item smaller it has less space to fall apart. Mini muffins not only bake perfectly but are mostly bite sized so you can pop one or two in your mouth as you’re running out the door, in between errands, or dropping the kids off at school or whatever schedules you are trying to keep during the week.

This is a simple recipe that doesn’t even need a mixer! 

Either grease mini muffin pans or use muffin liners.

Dice apples in to small pieces.

Add cinnamon and brown sugar to apples and toss until combined. Set aside.

Create the flax egg and add vanilla extract.

Add the “flour”, white sugar, guar gum, baking powder, and salt in a large bowl. Give a quick mix.

Add the flax egg mixture, milk and oil to the “flour” bowl and stir with a spoon until all the ingredients are evenly mixed. 

Pour the apple mixture into the large bowl and fold in.

Because they are mini muffins they only need about fifteen minutes to bake so this whole recipe can be done start to finish in less than forty five minutes! They can be enjoyed once they are cooled, can be stored in an airtight container for up to five days, or frozen for up to six months!