Dairy-free Cheddar Apple Muffins

September 24, 2012 by Leanne Vogel August 3, 2017

Gluten-free and dairy-free muffins loaded with apple pie flavor, topped off with loads of gooey vegan cheddar cheese.

Ingredients

Dry

• 3/4 cup almond flour
• 3/4 cup brown rice flour
• 3/4 cup arrowroot starch
• 2 tablespoons milled flax seed
• 1 tablespoon gluten-free baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet

• 1 cup unsweetened, not-from-concentrate apple juice
• 1/2 cup gluten-free date sugar – see note
• 1 egg – see note
• 1/4 cup coconut oil, melted – see note
• 2 tablespoon unpasteurized honey

Add-ins

• 1 cup diced Granny Smith apple (approximately 1 medium-sized apple)
• 1 cup packed dairy-free cheddar cheese

Instructions

1. Preheat oven to 375F. Line a muffin pan with paper or silicon liners and set aside.
2. Whisk all dry ingredients in a medium-sized bowl.
3. Combine all wet ingredients in a large bowl.
4. Add dry ingredients to wet ingredients and mix until incorporated. Don’t mix too much or you’ll have rock-hard muffins.
5. Fold in apple and cheese.
6. Drop batter into prepared muffin tins and bake for 22-25 minutes, or until toothpick inserted comes out clean.
7. Allow muffins to sit in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.
8. Store baked muffins in the fridge for up to a week, or freeze in an air-tight container for up to 3 months.

Nutrition Information Per Serving