Vegan Apple Cider “Donut” Muffins

Everyone craves those tooth-achingly sweet, perfectly cinnamon sugared apple cider donuts during the fall season. So why not make them at home, AND put a healthy spin on them!?

But who has a donut pan sitting around at home? For this reason, I made them into muffin form, and the best part is that this recipe is vegan, gluten-free and low in sugar! Indulge in these in the morning or at night for dessert.

Total Time: 40 minutes

Prep Time: 10 minutes

Cooking Time: 30 minutes

Yield: 6 muffins

Ingredients

2 cups blanched almond flour

½ cup gluten-free flour

2 tbsp tapioca flour

1 tsp cinnamon

1 tsp salt

½ tsp nutmeg

2 flax seed eggs

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1 cup apple cider

½ cup coconut yogurt

1 tsp Apple cider vinegar

¼ cup applesauce

¼ cup olive oil

2 tbsp agave 

Optional: ½ of a Gala apple, peeled and finely diced plus 1 tbsp vegan butter

Directions

1. Preheat the oven to 350ºF.

2. Make the flax seed eggs (whisk together two tablespoons of ground flax seeds with 6 tablespoons of water). Set aside.

3. If topping with the muffins with apple, microwave the Gala apple with 1 tbsp of butter for 1 minute in a microwave safe bowl. Stir and set aside.

4. In a large bowl, whisk together the dry ingredients.

5. Add the wet ingredients to the dry ingredients, and use a spatula to mix everything together.

6. Place muffin liners into the muffin tins and spray each one with non stick spray. Fill each muffin cup about 3/4 of the way up. Top each muffin with the optional Gala apple. Bake for 25—35 minutes.

7. Place the muffins on a cooling rack for 10 minutes. Serve.

   Notes: Store in airtight containers in the refrigerator, or freeze for up to 3 months.