Apple Cinnamon Mini Muffins
Prep time
Cook time
Total time
These apple cinnamon mini muffins have just the right sweetness and the apple cinnamon combination is classic and delicious.
Serves: 24
  • 1 flax egg (1 tbsp flax meal, 2-3 tbsp water)
  • 1 cup apple puree (~ 4 small apples)
  • ¼ cup melted coconut oil
  • ⅓ cup plain unsweetened non-dairy milk
  • ⅓ cup pure maple syrup
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ½ cup almond flour
  • 1 cup whole wheat pastry flour or GF flour blend
  • ½ cup oat flour
  1. Prepare flax egg and preheat oven to 350 degrees
  2. Measure out all ingredients, blend apples for puree and oats for oat flour, if necessary and melt coconut oil (+ a little extra for greasing the pan)
  3. Grease mini muffin pan with melted coconut oil using a reusable brush (or your fingers)
  4. Preheat oven to 350 degrees
  1. In the large mixing bowl with the flax egg, whisk together all the wet ingredients until blended
  2. Mix together the dry ingredients and add to the wet, mix until incorporated and everything looks wet. Don't overmix the batter. You will get a thick batter that is scoopable, not runny.
  3. Scoop the batter into the greased muffin tin (I use a ⅛ cup measuring cup or a medium sized spoon.)
  4. Cook for 16-18 minutes (ovens vary) until muffins spring back to a light poke. If you have extra batter, pour into a small ramekin and bake alongside the mini muffins. Depending on the size, this could take longer, but it is also done when the muffin springs back to a light poke. Makes 24 mini muffins.
Recipe by Plant Bellies at