How to Make Refined Sugar Free Vegan Apple Cinnamon Muffins at Home

Quick Answer

To make refined sugar free vegan apple cinnamon muffins at home, combine buckwheat and gluten-free oat flours with mashed banana and maple syrup for sweetness, then fold in diced apples and a cinnamon crumble topping. Follow the steps below for a tender, bakery-style result every time.

Step-by-Step Baking Guide

1. Preheat and Prep Your Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. This prevents sticking and ensures even baking. Skipping liners can cause the muffins to stick; always grease even if using non-stick pans.
2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup buckwheat flour, 1 cup gluten-free oat flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and a pinch of salt. Buckwheat and oat flours give structure without gluten. Do not substitute all-purpose flour — it contains gluten and will change the texture.
3. Combine Wet Ingredients: In a separate bowl, mash 1 ripe banana until smooth. Stir in 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. The banana and maple syrup provide sweetness without refined sugar. Use a very ripe banana for maximum sweetness; an under-ripe banana will make the muffins less sweet.
4. Fold Wet into Dry: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Overmixing develops toughness in gluten-free batters. Stop mixing as soon as no dry flour remains; a few lumps are fine.
5. Add Diced Apples: Fold in 1 cup finely diced apple (about 1 medium apple, peeled if desired). Use a firm variety like Granny Smith or Fuji so the pieces hold their shape during baking. Large apple chunks may sink; dice into 1/4-inch cubes for even distribution.
6. Make the Crumble Topping: In a small bowl, combine 1/4 cup gluten-free oats, 1 tablespoon maple syrup, and 1 tablespoon melted coconut oil. Mix with a fork until crumbly. Sprinkle evenly over each muffin batter. If the topping is too wet, add another tablespoon of oats; if too dry, add a teaspoon of maple syrup.
7. Bake and Cool: Fill each muffin cup about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cooling in the pan too long can make the bottoms soggy; remove after 5 minutes.

Product Shortcut

• Refined Sugar Free Vegan Apple Cinnamon Muffins: 6 per pack of delicious guilt-free muffins. All the goodness of gluten-free and no refined sugars, dairy, or soy. With a delicious crumble topping. When you don't have time to bake, these muffins match the same wholesome profile — gluten-free, vegan, and refined sugar free — with a crumble topping you'd make at home.