Gluten-Free Apple Cider Donut Protein Muffins (Edit recipe)

Refined sugar-free. No egg. No dairy. No nuts. The wonderful aroma of fresh apple cider + cinnamon fills the kitchen as these incredibly delicious muffins bake in the oven. You’d never guess by the fluffy, moist texture that these bakery-style muffins are gluten-free + eggless. They truly taste like apple cider donuts in muffin form - yet healthier and loaded with protein. The Salted Maple Cinnamon Butter is absolutely amazing slathered on one of these dreamy muffins; perfect for breakfast or a snack. You’ve got to try this recipe!

10 minutes to 15 minutes

24 minutes to 28 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	21 g
Carbohydrates:	43 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	616 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 6

Ingredients

0.5 cup Plant Based Butter, 1 stick
0.25 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
1.333 cups Apple Cider
1.25 cups Primal Palate Gluten-free All-Purpose Flour
0.5 cup Vanilla Protein Powder, I used vegan vanilla protein powder
1.5 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
1 tsp Ground Cinnamon
2 tsp Cornstarch
4 Tbsp Plant Based Butter, Softened
1 Tbsp Pure Maple Syrup
0.125 tsp Ground Cinnamon
2 pinch Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°. Lightly spray 6 cups of a 12-cup, nonstick muffin pan with avocado oil spray; line with paper liners (skip every other muffin cup see pic above). Lightly spray paper liners with avocado oil spray; set aside.
Melt plant butter in large bowl. Add maple syrup & vanilla extract to melted butter; stir to combine. Add apple cider; stir.
In medium bowl, whisk to combine gluten-free flour, protein powder, baking powder, baking soda, salt, cinnamon & cornstarch.
Stir the wet mixture (you will notice the butter has started to solidify into small pieces); scrape sides of bowl to incorporate these smaller butter pieces.
Add dry mixture to wet mixture; stir to combine but do not over-mix.
Evenly over-fill 6 prepared muffin cups with batter. Bake on middle rack of oven at 400 degrees for 8 minutes. Reduce oven temperature to 350 degrees. Bake additional 16-18 minutes or until muffins are golden brown. Allow to cool in pan 15-20 minutes before removing from pan to wire rack to continue cooling.
To make Salted Maple Cinnamon Butter, combine softened plant butter, maple syrup, cinnamon & salt in small bowl. Spread over slightly warm or room temperature muffins. Makes 6 muffins.