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
- ⅔ 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.