Muffins are something I really enjoy baking because it doesn’t take too much time, and the process is very simple. It took me a total of 5 minutes to prepare the muffin batter using my homemade gluten-free flour. After mixing all commonly used ingredients together, I popped the filled muffin pan in the oven for 25 minutes. These hearty baked muffins with loads of healthy natural ingredients are impossible to reject.
“What’s the difference between muffins and cupcakes?” I still remember asking my American friends this question several years ago just after I moved to the US. As a Chinese, who is not familiar with the western pastries, I literally thought cupcakes were a younger sister to muffins because they’re usually smaller with a similar shape. However, I was corrected by my friends. They are cousins, not siblings. Just Google search “muffins vs. cupcakes” and you’ll find many interesting discussions. Muffins normally have healthier ingredients, a dryer texture, and are slightly denser. They can be savory and sweet, and for me they are super easy to make. Cupcakes taste sweeter and are richer, fluffier, and have a tender texture. They always have frosting and are served as a dessert.
By the way, these golden and spongy muffins you just saw not only are gluten-free, but also vegan, and sugar-free. When it comes to baking, apple and cinnamon are always a great combination and classic. It is so comforting to have these healthy hearty baked muffins for breakfast.
These gluten-free apple cinnamon muffins are wholesome on their own. However, if you like, spread your favorite jam or natural peanut butter to boost the flavor and nutrition effect (check out our post super easy and clean way to stir natural peanut butter and demo on YouTube).
- 2-¼ cups all-purpose gluten-free flour (approximate 345 g)
- ½ tsp baking powder
- ½ tsp pure stevia extract (“Now” brand)
- ½ tsp baking soda
- 2 tsp cinnamon powder
- ⅛ tsp nutmeg powder
- 3 tbs ground flaxseed
- ½ cup non-dairy milk
- ¼ cup oil
- 1 cup unsweetened applesauce
- 1 tsp distilled white vinegar
- Preheat the oven to 350 °F. Lightly grease the muffin cups with canola oil spray or butter (vegan butter if desired).
- In a large mixing bowl, mix together dry ingredients (save 1 tsp cinnamon powder for garnishing). Set aside.
- In another mixing bowl, combine together the ground flaxseed and lukewarm non-dairy milk to make the flaxseed egg. Set aside for 5 minutes and add oil, applesauce, and vinegar into the flaxseed egg.
- Mix wet ingredients into the dry ingredients until just combined.
- Fill the prepared muffin cups ¾ full with the muffin batter. Bake for 25 minutes until the muffins are springy. Let cool in the pan for 5 minutes, and then transfer to a wire cooling rack.
- Sprinkle cinnamon powder on top of each muffins. Serve warm.
5 oz brown rice flour
5 oz millet flour
6 oz oat flour
8 oz sweet rice flour
8 oz white rice flour
4 oz cornstarch
4 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.