These Apple Cider Muffins are bursting with apple flavor! Gluten-free and vegan, these muffins are soft and subtly sweet with the perfect cinnamon sugar top.
Y’all, my heart is so full right now.
Not just from the support I received on my last post, but because Little Brother came home for the holidays this Saturday! Cue tears, hugs and lots of laughs this weekend. Little Sissy and I spent most of Saturday baking Christmas cookies to greet Brother with, who we thought was coming home on Sunday, only to be completely surprised when Mom#2 and Daddy walked in from the “grocery store” with him! Needless to say Sissy and I pretty much tackled him 🙂
We spent the rest of Saturday just hanging out, and I only mauled Brother for hugs a few times, then on Sunday we spent some time together picking up a Christmas tree and decorating it as a family.
So you could say that I pretty much had an awesome weekend – it’s nice to have the family complete again, and I’m sure you will be hearing plenty about the shenanigans we get into while Brother is here. But for now let’s get to this awesome recipe!
I thought I’d take a break from allthingssugar to share a slightly lighter and healthier recipe with you guys today. Not because I don’t believe in celebrating the holidays with some sugar, because duhhh I totally do, but because these Apple Cider Muffins are pretty amazing and I think they need to be in your holiday basket of things to make.
After making those Apple Cider Cupcakes a few weeks ago, I knew I had to bake something else with the remaining apple cider. Not just because I didn’t want it to go to waste but because I absolutely loved how those cupcakes turned out. Well, if it works for cupcakes then it should work for muffins, right?
Solid theory in my book – and I was totally right.
Before this year I actually have never even considered baking with apple cider before and now I have two apple cider recipes that I absolutely adore. Though not as sweet as those Apple Cider Cupcakes, these Apple Cider Muffins are just as fluffy and delicious, plus they have the perfect cinnamon sugar top to them.
And honestly, after this weekend’s Christmas cookie baking escapades I could go without sugar for a while. Or at least until the chocolate craving hits me later tonight.
Anyway, these muffins actually only have 1/3 cup of sugar total, minus the cinnamon sugar topping, of course. And while I didn’t add any chopped fresh apples to this recipe, you could easily chop up an apple or two and toss it into the batter for a little something extra! I personally think that these muffins are perfect as is, however adding a bit of fresh apple might be a fun twist to try.
Though for me personally, I would probably use a shredded apple so that the apple pieces are finer. Am I the only one who doesn’t really like fruit chunks in their muffins? I think it my weird texture thing – I’m good with chocolate chips because they get melty [ wait – do I even need to explain why I’m ok with chocolate chips in anything? ] but for some reason I prefer my muffins to be soft, fluffy and plain for the most part.
Except for these Paleo Apple Streussel Muffins. These muffins are legit perfection.
And now I’m realizing that I have a lot of apple recipes on the blog. When did that even happen?!
[ I guess you can tell which fall produce is my favorite…]
Some of my favorite apple recipes from the blog include:
- Paleo Apple Cinnamon Waffles – one of my favorite waffle recipes!
- Apple Pie Energy Bites – these have gotten rave reviews!
- Apple & Cheddar Butternut Squash Soup – apple + squash + cheese = LOVE
- Vegan Caramel Apple Crisp – a family favorite
And that’s just a few of them! Clearly I have a thing for apples.
Regardless of my clear obsession with the flavor, these Apple Cider Muffins are a must make this season. Light, fluffy and just sweet enough, my favorite way to enjoy these muffins is warmed up and smothered in almond butter. Just try it – then thank me later, m’kay? 😉
- For the muffins:
- 1 cup Bob's Red Mill 1 to 1 flour
- ¾ cup gluten-free oat flour
- ⅓ cup coconut sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon ground flaxseed + 3 tablespoons water
- ¾ cup apple cider
- ¼ cup coconut oil, soft
- For the Cinnamon Sugar Top:
- 2 tablespoons coconut sugar
- 2 teaspoons cinnamon
- Preheat the oven to 400 degrees. Line a muffin tray with liners.
- In a bowl, whisk together the oat flour, coconut sugar, spices and salt.
- Make a well in the center of the dry ingredients and add the flax egg, apple cider and coconut oil. Beat until ingredients are well incorporated.
- In a small bowl, whisk together the cinnamon sugar topping.
- Fill each muffin tin ¾ way full. Sprinkle with cinnamon sugar. Bake for 15-20 minutes or until toothpick comes out clean.
What fall / winter flavor do you use the most of?