Healthy Vegan Apple Muffins (Gluten-Free & Maple Sweetened)

Makes 12 muffins

Have you ever tried looking for freshly baked goods that are both vegan and gluten-free? Unless you live in a big city, they’re hard to find in most places.

I've literally traveled to New York City just to eat vegan and gluten-free pancakes because they don't offer them around here. Muffins were also difficult—I used to love them, but it was hard to find a vegan and gluten-free option locally. As a health-conscious vegan, I also wanted a muffin that was soy-free, corn-free, refined sugar-free, and made with as many organic and non-GMO ingredients as possible.

So I thought, why don't I make my own?

I was determined to create muffins that didn't crumble, that had a moist texture, that actually rose without the wheat and eggs—and that tasted delicious.

After doing some research and nailing this recipe, they disappeared fast. My parents loved them. My eleven-year-old nephew announced he'd eat as many as he was allowed to—and he doesn't even like to eat apples by themselves. My nine-year-old niece kept asking when I would make them again. And when the last muffin was gone, my four-year-old nephew cried—real tears—because there were no more left.

That's how I knew this recipe was a keeper.

It's not just that they're vegan and gluten-free. They're comforting, aromatic, and delicious—filling your kitchen with the smell of apples, cinnamon, and maple while they bake. And when you bite into one, it's soothing and satisfying, like eating a warm slice of apple pie on a cold day. It's the kind of muffin that doesn't feel like a compromise but rather a pleasurable treat without any ingredients to make you feel guilty.

One of my tender apple muffins alongside the Honeycrisp apples that make them so delicious

Why You'll Love These Healthy Vegan and Gluten-Free Apple Muffins

• Naturally vegan and gluten-free, made with a gluten-free all-purpose flour blend that keeps the texture soft and familiar.

  
  

• Made without soy, one of the top allergens and one of the most genetically modified foods, and made without corn, one of the most genetically modified crops.

• Made with non-GMO flours and organic produce and spices. (Of course, you don't have to buy organic for this recipe if your budget doesn't allow it.)

• Refined sugar-free, sweetened only with pure maple syrup for a vegan, healthier, and gentler sweetness that doesn't overpower.

• Apples are affordable and easy to find year-round, adding natural moisture that keeps these muffins tender. They also bring fiber for digestion, support oral, immune, and heart health, and provide antioxidants for overall wellness.

• Made with simple, wholesome ingredients like flaxseed for the egg replacement and warming spices that support steady energy and satiety.

• Easy enough for breakfast, special enough for dessert—the kind of muffin that works just as well with tea as it does after dinner with some vegan ice cream.

• Soft, fluffy interior with sturdy structure that holds together perfectly, whether you're packing them for later or handing one to a small child.

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A batch of my golden vegan apple muffins, fresh from the oven

My Vegan, Gluten-Free, Soy-Free, Corn-Free, and Refined Sugar-Free Apple Muffins Recipe

Dry Ingredients

• 1 ½ cups gluten-free all-purpose flour (I use Bob's Red Mill 1-to-1 Baking Flour)

• ½ cup tapioca flour (or arrowroot starch)

• 1 tsp baking powder

• ½ tsp baking soda

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp salt

  
  

Wet Ingredients

• 2 flax "eggs" (2 tbsp ground flaxseed + 5 tbsp warm water, let gel 5 min)

• ¼ cup almond butter

• ½ cup maple syrup

• ¼ cup melted coconut oil 

• 1 tsp vanilla extract

• ½ cup vegan milk (almond, cashew, oat milk, etc.)

  
  

Mix-Ins

• 1 ½ cups diced apple, peeled or unpeeled (about 2 medium apples; I love Honeycrisp for their sweetness and moisture)

  
  

Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.

2. In a large bowl, whisk together all dry ingredients.

3. In another bowl, whisk flax eggs, almond butter, maple syrup, oil, vanilla, and plant milk until smooth.

4. Pour wet into dry and mix until just combined. If batter is thicker than pancake batter, add 1–2 tbsp more milk.

5. Fold in the apples.

6. Divide batter into muffin cups.

7. Bake 22–30 minutes, until golden, and a toothpick comes out clean.

8. Cool 5 minutes in the pan, then transfer to a wire rack.

   
   

Storage: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. These also freeze well for up to 3 months.

Tips: The warming spices and tender apple chunks make these especially cozy on chilly mornings. For extra indulgence, enjoy them warm with some vegan butter.

Grain-Free Option: I've also made these completely grain-free by replacing the gluten-free all-purpose flour blend with almond flour. They turn out very moist with a more tender crumb. Comment below if you would like the grain-free version.

Did you make these? Let me know how they turned out in the comments below! And what other recipes would you love to see in a vegan and gluten-free version?