Throw out your other apple muffin recipes... you won’t need those B-listers anymore. Trust me, you won’t need another—this one’s protein-packed with Greek yogurt for extra creaminess and is also gluten-free. Plus, we made them extra cute with a homemade plant-based gummy worm!
Preheat oven to 350F.
Pour the batter into a 12-cup silicone muffin tray.
Sprinkle the tops with maple sugar.
Bake for 20-25 minutes, or until the muffins reach in internal temperature of 205F (we use a handheld baking thermometer).
In a small saucepan on low heat, add your fruit juice, coconut sugar, and agar agar powder until dissolved. Simmer for 5 minutes.
Repeat the process with another juice if you want the gummies multi-colored. We used tart cherry juice for the red. Take 2 different teaspoons and simultaneously pout the 2 mixtures into a gummy mold. Let it store in the fridge for 20 minutes.
Spoon your frosting into a small bowl and mix in the plant-based color. Take your cupcakes and frost them with your frosting. Using a skewer, poke a hole in the middle of the cupcake and insert your gummy. Add a pretzel on top as a stem and a plant-based sour gummy as a leaf. Enjoy!
Ingredients
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