Allergy-Friendly Apple Cinnamon Mini Muffins

allergy-friendly

NOTE: I have not had success with these as regular-sized muffins! Either use a mini muffin tin, OR do half a recipe, and fill the regular-sized tin only to halfway. 

This is an updated version of one of my most popular recipes for apple cinnamon muffins.  The original recipe has no refined sugar. But these updated ones are allergy-friendly: no soy, dairy, gluten, egg, or nuts!

They are super moist and deeeeelicious. Enjoy!

ALLERGY-FRIENDLY APPLE CINNAMON MUFFINS
Makes 18 mini muffins; Good for 6 months and up

Ingredients

  • 1.5 cups (340 g) gluten-free flour (regular flour is fine!)
  • pinch of salt
  • 2 tsp (9.5 g) gluten-free baking powder (if GF necessary)
  • 2 tsp (9.5 g) ground cinnamon
  • 1 cup (237 mL) unsweetened applesauce (or 1 banana)
  • 1/3 cup (79 mL) coconut oil (melted)
  • 1 banana
  • 1/2 cup (118 mL) unsweetened coconut milk (or almond milk)
  • 1 large (or 2 small) apple, peeled and grated

Directions

  1. Preheat the oven to 400 F (204 C).
  2. Mix the first 3 ingredients (the dry stuff) in a bowl.
  3. Mix in each wet ingredient (except the grated apple) one by one, careful to not overmix. Just until it’s all incorporated!
  4. Stir in the grated apple.
  5. Spray a mini muffin tin with nonstick spray.
  6. Pour the mixture into the muffin tin. 
  7. Bake for 25 minutes, until a toothpick or fork comes out cleanly.

Freezer?

Let them cool completely. Place them into a freezer bag or airtight container, and freeze for about 1 month. To reheat, just place in the oven at 350 F (180 C) for 10 minutes.


  • Vicky

    This is great, can you confirm if the coconut oil is optional or whether melting it is optional?

    • blwideas

      You need some oil in there: you could sub vegetable oil or even butter. I have made it with firm, soft, and melted CO and it’s been fine! The firm stuff has softened once I started mixing everything.

  • Jenn Hildebrand

    We are making some diet changes to solve some mild health issues in our 2-yr-old son, and this is the VERY FIRST officially gluten-free baked recipe I’ve ever made. I told my husband, “Well, my gluten-free baking adventure starts here!” So, I just tried a hot-from-the-oven muffin, and it was pretty good! I think my kids will devour them (and that’s the goal, right?). I didn’t know what texture to expect from using the GF flour, and they were definitely chewier as opposed to fluffier and crumb-ier (as traditional flour would make them). At first I thought it was a little weird, but as I finished my muffin, it grew on me, and I decided I do like them. It will be interesting to compare these to other GF baked goods as I expand my GF horizons. The GF flour I used was Namaste Foods Gluten Free Perfect Flour Blend (for reference, in case anyone wants to know). I think the chewiness came from the rice flour in my flour blend. Thanks for a recipe with fairly common ingredients to get us started!

    • blwideas

      Thank you for your feedback! Have you tried Bob’s Red Mill? I use their Gluten Free Baking Flour (I think there’s even one that says 1-to-1 on the package), and it maintains the fluffiness!

      • Jenn Hildebrand

        Do you have a source for buying Bob’s Red Mill flour that is more affordable than other places? My only problem with that brand is that it (usually) doesn’t fit in our budget.

        • blwideas

          I know Walmart sells it but I’m not sure where it’s cheaper. I don’t buy it very often at all so I don’t recall the prices!

  • Sarah

    Made these this morning and baked them in my mini donut mold! They are delicious and my 8 mo old loved them! The shape was easy for him to hold and the texture was easy to suck/gnaw/chew/swallow. Great recipe!

    • blwideas

      Thank you for the kind feedback! I would love to get a donut mold now, simply because you’re so right – they would be fantastically handheld. And cute :)

  • Kayla Ann

    No matter how long I cooked them they never seemed to get all the way done. I wonder what happened? Should I have squeezed the juice out of the shredded apples? Because I feel like that added a lot of moisture .

    • blwideas

      I’ve never needed to squeeze the apples out before! The size of the banana plays a big role but I have not had issues before with these being under cooked. Sometimes letting them sit in the tin for a while to let them cool completely helps them firm up inside more. Otherwise I’m not sure why they wouldn’t have cooked through at all! Maybe you were working with a super juicy apple. I’m not super fluent in types of apples so maybe some are way more juicy than others. Sorry about that!

  • Dotty Lamar Watson

    Is there any substitution for the banana? It is just a personal preference thing, I do not like cooked banana and I am afraid if these have a banana taste to them I won’t like it. IF the banana taste is not too strong, they might be ok.

    • blwideas@gmail.com

      You could try using about 3/4 cup more of apple puree (applesauce) instead of the banana. You could use any sort of fruit puree. I wouldn’t use a full cup, but 3/4 cup of another fruit puree should be just fine.