Apple Pie Muffins Vegan Gluten-free

Apple Pie Muffins are a vegan and gluten-free recipe that is made with almond flour, honey crisp apples, non-dairy yogurt and a two ingredient frosting. These muffins are healthy enough to make for breakfast, but sweet enough for dessert!

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If you love apple pie, you’re in luck

These apple pie muffins are perfect for when you are short on time but still want to taste that amazing apple pie flavor. These muffins are both vegan and gluten-free and are made with healthier ingredients like almond flour, leftover almond pulp, non-dairy yogurt and cinnamon.

Apple pie muffins have no added sugar, but they are still perfectly sweet from the apples. This recipe is healthy enough to eat for breakfast, but sweet enough to eat for dessert! It’s a recipe that can be enjoyed by most diets. I think you’ll love this recipe, and if you do, don’t forget to snap a photo and tag me over on Instagram or Tiktok. I love seeing your re-creations!

Ingredients used in these Apple Pie Muffins

Almond Flour
Almond Pulp
Yogurt
Apple Sauce
Baking Powder
Cinnamon
Coconut oil
Shredded apple

These muffins are made with almond flour and left over almond pulp from homemade almond milk. However, I understand that almond pulp is not easily accessible, which is why this recipe can be made without it as well.

Why almond pulp? Well, the almond pulp makes these muffins incredible moist.

I love to add in yogurt to my baked goods. Yogurt acts as a great binding agent, and it also helps the baked goods RISE. It also wouldn’t be apple pie, if we didn’t use apples in the recipe, right? RIGHT.

I love to add apple sauce to my baked goods as well. This gives a great sweet flavor without adding any sugar.

Tools needed for this recipe

As far as tools go, you will need a blender or food processor with a grater attachment, muffin tin, non-stick spray, cheese grater, medium sauce pan, and measuring cups.

How to make healthy apple pie muffins

If you’ve been looking for a go to muffin recipe- you’ve found it! This recipe could not be any simpler, especially if you have a food processor with a grater attachment!

To begin, you will start by combining all ingredients except for apples in your food processor and process until smooth. Then, you will remove the blade, and attach your grater attachment. Then you will add in the apple. Once the apple is all added in, you will mix with your spatula until well combined.

Once you have your batter, you will transfer the batter into your prepared muffin tin. I like to spray mine with non-stick spray. However, you can also use muffin liners for this.

I usually pour about 1/4 cup into the muffin tin. These will rise in the oven slightly, so you want to fill them up to the top.

Then, you will want to bake them in the oven at 350 F for about 25-30 minutes. To test if they are done, you can insert a toothpick into the center, if it comes out clean then they are done! If it does not come out clean, try baking them for a couple more minutes.

While the muffins are baking, you will want to saute your apples. This process is very simple!

First, you will start by chopping the apple into bite sized pieces. Heat some coconut or avocado oil in your sauce pan and add the apples. Sprinkle with cinnamon, about 1 Tbsp! Allow the apples to simmer over medium to low heat for about 10 minutes, stirring occasionally.

To make the icing drizzle, I just take yogurt of choice and water it down with water or for a creamier alternative- choice of nut milk, or any milk if not vegan!

Top the muffins off with some apples and then drizzle over with yogurt and ENJOY

Looking for more fall recipes to try?

Vegan Apple Pie Muffins

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PREP TIME:

15 minutes

COOK TIME:

30 minutes

Author - Hannah

Ingredients

1 + 1/2 cups almond flour

1/2 cup almond pulp (can sub almond flour)
1/3 cup non-dairy yogurt
1/3 cup unsweetened apple sauce
1/2 Tbsp baking powder
1 Tbsp cinnamon
2 Tbsp coconut oil
1/2 of a honey crisp apple, shredded

Toppings

1/2 of a honey crisp apple, cut into bite size pieces
Frosting, see notes below.

SCALE:

YIELDS:

8 servings

Directions

Preheat oven to 350 degrees F. Prepare muffin tin with non-stick spray.
In a food processor, add in almond flour, almond pulp (or just more almond flour), non-dairy yogurt, unsweetened apple sauce, baking powder, cinnamon and coconut oil and process until smooth.
Remove blade and add grater attachment. Grate 1/2 of the honey crisp apple into batter. Once added, mix with spatula until well incorporated.
Next, add batter to muffin tin. These will slightly rise in the oven, so you want to fill them up to just about the top.
Bake for 25- 30 minutes or until toothpick inserted in the center comes out clean.
In the meantime, prepare your toppings by chopping the other half of the honey crisp apple into bite size pieces.
Then, in a saucepan, heat about 1 Tbsp of coconut or avocado oil, and add in the chopped apples.
Sauté for a few minutes, then add in the cinnamon and sauté until apples are well coated. Allow the apple to cook for about 7-10 minutes, stirring occasionally.
While the apples are cooking, prepare the icing mixture. I like to use non-dairy yogurt, but I water it down by adding nut milk or water. Milk is preferred as it will be a creamer icing. You can also use powdered sugar mixed with nut milk or water as well.
Once muffins are done baking, remove from the oven and let cool for 20 minutes before removing from muffin tin.
Remove from muffin tin, and top with cinnamon apples and drizzle with yogurt icing and ENJOY!