Lemon Zest: For the best flavor, make sure to grate your lemon zest just before using it.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil (such as olive oil, canola oil, avocado oil, etc). You can also use melted coconut oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.

Sugars: I used a mix of both white sugar and light brown sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are essential in binding the ingredients together. I personally have not tested this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you can try replacing the eggs with acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to hear!)

Lemon Juice: I prefer freshly squeezed lemon juice, but you can also use bottled lemon juice if you don’t have fresh lemons.

Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another type of non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk).

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch), which will ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Ground Cinnamon: I like adding a pinch of ground cinnamon for added fall flavor, as cinnamon complements the apples well.

Baking Powder: Baking powder is the only leavening agent used in this gf apple muffins recipe, and helps the muffin batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Apples: I used green Granny Smith apples, but you can use other types of tart green apples that you enjoy. Or, if you prefer sweeter apples instead of tart ones, go ahead and use red apples instead.

Storing: To store, place these gluten-free dairy-free apple muffins in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the apple muffins individually in plastic wrap and freeze for up to 2 months. Let the muffins thaw completely overnight in the refrigerator before reheating in the oven and eating.