Skip to content
recipesvibrant

Apple - Hazelnut Muffins (Gf, Vegan)

A spicy, slightly sweet and definitely nutty snack that's perfect for those with dairy, egg and gluten intolerances... as well as those who love them! If soy is a concern, hemp milk or almond milk (use unsweetened for best results) are great swaps too.

Recipe card by YummySmellscaEditorial by recipesvibrant · Updated October 13, 2026
BreadsBreakfastAppleFruitNutsCanadian
Apple - Hazelnut Muffins (Gf, Vegan)

Total time

65 min

Servings

12

Calories

245.4

Category

Quick Breads

These moist, tender Apple-Hazelnut Muffins are the perfect gluten-free and vegan treat for your next cozy brunch. Packed with crisp apples and crunchy toasted hazelnuts, these wholesome muffins offer a delightful contrast in texture and a warm, autumn-inspired flavor profile that everyone will love.

Ingredients

Makes 12 servings

  • 2 flax seeds
  • 1/4 hot water
  • 1/4 sorghum flour
  • 1/4 potato starch
  • 1/2 cornstarch
  • 1/4 baking powder
  • 1/4 baking soda
  • 1 guar gum
  • 1/2 sea salt
  • 1 cinnamon
  • 1/2 nutmeg
  • 1/2 ginger
  • 1/2 dark brown sugar
  • 1/2 canola oil
  • 3/4 pure vanilla extract
  • 1/3 rice vinegar
  • 1 soymilk
  • 1 apple
  • 1/4 hazelnuts

Method

  1. Preheat oven to 350F, line 12 muffin cups with paper cups.

  2. In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.

  3. In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.

  4. In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.

  5. Add flaxseed mixture and blend in well.

  6. Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.

  7. Fold in shredded apple and hazelnuts.

  8. Portion into the prepared muffin cups.

  9. Bake 35 minutes, until they test done.

  10. Remove from the pans immediately and cool on wire racks.

Cook's notes

  • Ensure your apples are finely diced so they distribute evenly throughout the batter without weighing down the muffins.
  • Toast your hazelnuts in a dry pan for 3-5 minutes before adding them to the mix to unlock a deeper, more robust flavor.
  • Do not overmix the batter; stir until just combined to ensure the muffins remain light and fluffy rather than dense.
  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best structure.

Easy swaps

  • If you are allergic to hazelnuts, walnuts or pecans make an excellent crunchy alternative.
  • Swap apples for firm pears if you want a softer, sweeter fruit profile.
  • Replace coconut sugar with brown sugar or maple sugar for a different depth of caramel notes.
  • If you prefer a soy-free version, ensure your plant-based milk choice is almond, oat, or cashew milk.

Frequently asked

Are these muffins strictly gluten-free?

Yes, this recipe is designed to be gluten-free, provided you use a certified gluten-free flour blend.

Can I make these muffins ahead of time for brunch?

Absolutely! These muffins actually store very well and can be made the day before. Warm them slightly in the oven or microwave before serving for that 'fresh-baked' experience.

Why did my vegan muffins turn out dense?

Dense muffins often result from overmixing the batter or using a gluten-free flour blend that isn't balanced. Be sure to mix until the flour just disappears into the wet ingredients.

You might also like

More Quick Breads →