Apple Cinnamon Muffins (Vegan, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Breakfast, Snack
Serves: 12 muffins
  • ½ cup macadamia butter (can substitute cashew butter)
  • 1 tsp vanilla extract
  • ¼ cup pure maple syrup
  • ¼ cup avocado oil
  • 1.5 cups coconut milk
  • 1.5 tsp ground cinnamon
  • optional: 2 drops doTERRA Cinnamon Bark essential oil
  • 1 cup brown rice flour
  • ½ cup blanched almond flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 Tbsp chia seeds
  • 1.5 cups finely chopped green apples
  1. Preheat the oven the 400˚F and line a regular-size 12-cup muffin tin with unbleached parchment muffin liners.
  2. In a large mixing bowl, whisk together the macadamia butter, vanilla, maple syrup, avocado oil, coconut milk, ground cinnamon, and optional essential oil together.
  3. Next, add in the brown rice flour, almond flour, salt, and baking powder and mix well.
  4. Stir in the chia seeds and chopped apple pieces.
  5. Divide the batter into the 12 muffin cups and place in the oven to bake 30 minutes, or until golden brown on top and firm to the touch.
  6. When the muffins ahve finished baking, remove the muffin pan from the oven and place on a cooling rack for 10 minutes.
  7. After 10 minutes, carefully remove the muffins from the tin and serve immediately or cool completely on the cooling rack.
  8. Store in remaining muffins in a bread box or airtight container for 2-3 days.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Nutrition Information
Servings: 1 muffin
Recipe by Shalom Homestead at