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Apple Cinnamon Muffins With Maple Cinnamon Icing.
If autumn had a flavor, this would be it.
You know how I know? Because when my husband took a bite out of these muffins the first thing he said was "yum, these taste like fall". Haha! And that is exactly what I was going for.
So if you're in the mood for some fall baking, these won't disappoint.
Because what's more fall than apples, cinnamon and maple? It's a trifecta of deliciousness.
These apple cinnamon muffins are:
- gluten free
- refined sugar free
- oil free
- super delicious
What you need to make these vegan/paleo apple cinnamon muffins:
The ingredients needed for this recipe are very basic and straightforward. If you do a lot of vegan or paleo cooking you probably already have most of these items in your pantry/fridge.
- almond and tapioca flour for the base of the muffins
- unsweetened apple sauce for moisture and to replace eggs.
- almond milk, or any milk really except thick coconut cream milk.
- cinnamon, nutmeg and vanilla extract for flavor
- apple cider vinegar and baking soda for leavening
- maple syrup (or agave) for sweetness
- and apples of course. I like to use pink ladies, you can use whatever variety you've got on hand.
For the maple cinnamon icing:
- coconut cream from a can mixed well
- maple syrup
- cinnamon powder
how to make these vegan/paleo healthy apple cinnamon muffins:
Making these muffins is super easy - even if you are not a natural born baker. Trust the process. All you've got to do is combine the dry ingredients with the wet, form a batter, scoop said batter into a cupcake pan lined with cupcake liners and bake in the oven! That's it.
As far as the apples go - I keep things simple. Just chop apples with skins on and all. The skins of apples have a ton of nutrients so why toss that away? Plus, i'm too lazy to add in the extra step of peeling, but if you want to peel go for it.
Making the icing is even easier - add all ingredients to a saucepan and heat over low/medium until nice and thick! Pour over the muffins while it's still warm or cool - it's up to you!
These vegan paleo autumn-inspired apple cinnamon muffins are soft, moist, chewy, and full of flavor. They are perfect for breakfast, because they are truly healthy and made with wholesome foods. But they also work as a delicious after-dinner dessert treat because their so darn tasty!
I hope you enjoy these.
And if you make them, will you please leave a review? Thanks friends!
Apple Cinnamon Muffins With Cinnamon Maple Icing
If you could taste autumn, this would be it. With apples as the star of the show paired with a delicious cinnamon and maple icing, these muffins will be your new fall favorite! Enjoy as breakfast, snack, or dessert because they’re healthy enough!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 cupcakes 1x
- Diet: Vegan
- 2 cups almond flour (200g)
- 1/4 cup tapioca flour (30g)
- 1/2 cup of unsweetened applesauce (113g)
- 1/2 cup almond milk (108g)
- 1 tablespoon apple cider vinegar (13g)
- 1 teaspoon cinnamon powder (3g)
- 1 teaspoon baking soda (6g)
- 1/2 teaspoon nutmeg (2g)
- 1/8 teaspoon salt
- 1 teaspoon vanilla flavoring
- 2 tablespoons of maple syrup or agave (38g)
- 2 apples (I used pink ladies)
Cinnamon Maple Icing:
- 1/4 cup of coconut cream from a can (well mixed) – 54g
- 1/4 teaspoon of cinnamon powder (1g)
- 2 tablespoons maple syrup (48g)
- Preheat oven to 350F.
- Add all dry ingredients except apples (almond flour, tapioca, cinnamon, baking soda, nutmeg, salt) to a mixing bowl and whisk to combine.
- Add all wet ingredients (vanilla flavoring, apple cider vinegar, almond milk, maple syrup, apple sauce) to a bowl or measuring cup and combine. Add wet mixture to the dry bowl and mix until evenly combined.
- Chop apples into small squares and fold into the batter gently.
- Using a heaping spoonful, pour batter into a lined muffin tin filling almost all the way to the top.
- Bake for for 25 to 30 minutes or until toothpick comes out clean.
- Make the cinnamon maple icing – add all ingredients to a small pan and heat over low/medium heat until slightly thickened (usually around 3 to 5 minutes).
- Once muffins are ready remove from oven. You can serve warm or cold. If warm, muffins will be softer and icing will be more melty. If served cold, after a few hours in the fridge, muffins will be more firm, but still moist. Your choice! Both ways are delicious.
- Store muffins in the fridge in an airtight container for optimum freshness.
Keywords: baking, muffins, dessert, paleo, vegan, oil free, plantbased, healthy, refined sugar free, cinnamon, apples, breakfast, snack