Dairy Free | Fall | Gluten Free | Snacks
Dairy Free Apple Cinnamon Muffins
Apple cinnamon muffins are a cozy, grab-and-go fall snack. They’re packed with tender apple pieces, warm cinnamon, and topped with a crunchy sugar sprinkle. They’re not too sweet and taste just as good at breakfast as they do with an afternoon cup of tea.
For more homemade baked goods, next try my dairy free blueberry muffins, banana blueberry oatmeal muffins, or dairy free cheddar cheese and chive scones.
Ingredient Notes
- All purpose flour
- Baking powder – leavening agent.
- Ground cinnamon – I completely forgot in the ingredient shot below but I ended up adding more during recipe testing so the cinnamon flavor would really shine through.
- Kosher salt – a small amount helps to balance out the sweetness.
- Brown sugar – the added molasses in the brown sugar helps keep the muffins moist.
- Large eggs – acts as the binder and helps hold the muffins together.
- Avocado oil – used in place of butter.
- Vanilla extract – added flavor.
- Dairy free milk – or any milk of choice. I used oat milk
- Fresh apples – I used pink lady, but you can use whatever variety you like.
How to Make Apple Cinnamon Muffins: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Mix dry ingredients.
- Whisk wet ingredients.
- Pour wet ingredients into dry. Then fold in the diced apples.
- Divide muffin batter between your prepared muffin pan. Sprinkle tops with turbinado sugar.
- Bake and enjoy!
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this cinnamon apple muffin recipe using what you already have? Here are some ideas…
- No apples? – pears would be delicious. Just make sure they’re not too ripe, because you don’t want to add too much moisture to the muffins.
- Make gluten-free muffins – use a gluten-free flour blend that has xanthan gum for the best results. I like Bob’s red mill 1:1 baking flour or King Arthur measure for measure.
- No avocado oil? – olive oil or melted vegan butter are great alternatives. Or unsalted butter if not dairy free.
- No vanilla extract? – you could also use almond extract or ground cardamom. Really anything to give them another dimension of flavor.
Helpful Tips
- There’s no need to use muffin liners if you grease the muffin wells before you pour the batter in. I use olive oil spray or avocado oil spray.
- Store leftover muffins at room temperature in an airtight container for up to 5 days or in a freezer-safe bag in the freezer for up to 3 months.
More Apple Recipes
- Fresh Apple Cinnamon Scones
- Apple Vinaigrette
- Green Apple Mocktail With Lemon Ginger Syrup
- Shaved Fennel Apple Salad With Kale
Did you try this apple cinnamon muffins recipe? If so, please leave a comment & a star rating below. Thank you!
Dairy Free Apple Cinnamon Muffins
Apple cinnamon muffins are a cozy, grab-and-go fall snack. They're packed with tender apple pieces, warm cinnamon, and topped with a crunchy sugar sprinkle. They're not too sweet and taste just as good at breakfast as they do with an afternoon cup of tea.
Ingredients
- 2 cups all purpose flour use GF if needed, see notes below
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- â…” cup packed brown sugar light or dark
- 2 large eggs
- ½ cups avocado oil
- 1 teaspoon vanilla extract
- ½ cup dairy free milk of choice
- 1 ¼ cups peeled and small diced apple any variety
- turbinado sugar for sprinkling on top
Instructions
- Preheat the oven to 350ºF. Grease a 12-cup muffin tin with oil spray and set it aside.
- In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- In a medium bowl, beat together the sugar, eggs, avocado oil, and vanilla. Add in the milk and mix again to combine.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, making sure not to over-mix the batter. Gently fold in the diced apples with a silicone spatula. The batter will be thick.
- Divide the muffin batter evenly between the greased muffin wells. Sprinkle the muffin tops with turbinado sugar if using. It’ll make 11-12 muffins depending on how much batter you add to each one.
- Bake for 18-20 minutes or until an inserted toothpick or the tip of a knife comes out clean. Let cool completely on a wire rack. Enjoy!
Notes
GF flour: use a blend that has xanthan gum for the best results. I like Bob’s red mill 1:1 baking flour or King Arthur measure for measure.
See the blog post for step-by-step photos, helpful tips, and a make it your way section with substitutions & variations.