nourishing traditions + sustainable habits

Apple Cider Muffins

These are the perfect fall treat–everything you love about an apple cider donut turned into a healthier muffin sweetened naturally. Not only are these muffins full of apple flavor but they also have an amazing texture. You’d never guess they were gluten and dairy free as well. 


These muffins were inspired by my husband who was eating a delicious looking apple cider donut that I couldn’t have. Those donuts haunted me until I created this much healthier version. The best part about them is that they don’t contain a crazy amount of different flours but still have a great texture. Texture is everything when it comes to gluten-free baking and trust me these muffins deliver. They are as close as I’ve been able to come to a normal gluten filled muffin.

Luckily I don’t have to eat gluten-free all the time, but I do like to limit my grains. So whether you have to eat gluten-free or not, this recipe is a great one to try. I like to use tahini is these muffins because it add some extra calcium in. Whenever I make treats, I like to also make sure they get some important nutrients into us at the same time. Though if you don’t have tahini, you could use any nut butter. The best one would be cashew butter because it has such a mild flavor that wouldn’t overpower the apple.

I hope you enjoy these as much as we did!


Apple Cider Muffins {Refined Sugar-Free, Gluten Free + Dairy-Free}

About 12-14 muffins.



1 cup unsweetened apple sauce

3 eggs

1/3 cup tahini or nut butter

3 tablespoons coconut or olive oil

2/3 cup maple syrup or raw honey

1 teaspoon vanilla

1/3 cup coconut flour

1/3 cup buckwheat flour

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon clove

1/2 teaspoon baking powder

1/4 teaspoon salt



  1. Preheat oven to 375F/190C.
  2. Mix together the wet ingredients (oil, eggs, milk, applesauce, vanilla, tahini and syrup) in a bowl and set aside.
  3. Mix together the dry ingredients (flours and spices) and gradually stir them into the bowl of the wet ingredients. Stir until well combined and free of lumps.
  4. Pour batter into greased or lined muffin tin and fill just below the top.
  5. Bake in oven for about 20 minutes or until the muffins are springy to the touch.





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