vegan apple muffins

If you like muffins then you are going to love these easy vegan apple muffins. They are a delicious and moist treat, made from all natural ingredients. Ideal for any time of day. Each bite is filled with a delicate sweetness from maple syrup, cinnamon and shredded apples.

Easy Apple Cinnamon Vegan Muffins with Maple Syrup

300 g All purpose flour (fluffy, scoop, measure and tap)

160 ml Dairy free milk

160 ml Maple Syrup

210 g Shredded apple

Baking powder

tsp Ground cinnamon

Vanilla

½ tsp Baking soda

tsp Apple cider vinegar

tbsp Maple Syrup

tbsp Shredded apple

⅛ tsp Ground cinnamon

Step 1

Preheat fan forced oven to 365F (185C). Grease a 12-cup muffin tin.

Step 2

In a large bowl, mix together the dairy free milk and apple cider vinegar, allow it to sit for 10 minutes.

Step 3

Grate the apples with the skin on, do not drain any apple juice. Place the grated apple into the dairy free milk mixture, along with the oil, maple syrup, vanilla, baking soda, baking powder and cinnamon. Give it a thorough mix and allow it to sit for 5 minutes. The consistency would&#39;ve changed due to the vinegar and baking soda reacting. It will look aerated.

Step 4

Whilst the milk is sitting, prepare a quick topping. In a small bowl, combine one tablespoon of maple syrup, one tablespoon of grated apple and an ⅛ teaspoon cinnamon. Mix them together, and set them aside for the flavors to meld.

Step 5

Sift the flour onto the wet ingredients and fold all together, taking care not to over mix. Stop folding as soon as the batter has formed and there is no more flour.

Step 6

Evenly distribute the batter to fill the greased muffin tin tray, then with the back of a wet spoon, lightly flatten the batter (See note 1). Strain the topping and evenly distribute it on top of each muffin (see note 2). Allow the filled muffin tin to sit for 5 minutes, this will help the batter even out a little more.

Step 7

Bake for 21-22 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs on the toothpick are fine. Let the muffins cool in the muffin tin for at least 5 minutes before transferring them to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1683870779/gzixf7dz6ouujlbssokx.mp4

These vegan apple muffins are a delicious and moist treat that is perfect for any time of day. They are made with all-natural ingredients, including maple syrup, cinnamon, and shredded apples. Each bite is filled with a delicate sweetness that will leave you wanting more.

Vegan Apple Muffins With Cinnamon

These Pumpkin Apple Muffins are fluffy, moist, and full of Fall flavor. A delicious vegan, gluten-free, and oil-free breakfast treat!

Pumpkin Apple Muffins

(270 g) quick

baking powder

baking soda

cinnamon

ginger

nutmeg

salt

(105 g) coconut sugar*

(180 ml) non-dairy milk

(150 g) grated apple (I used Honeycrisp)

lemon juice or apple cider vinegar

(88 g) pecans (optional)

Prep: 

Preheat the oven to 350F and grease or line a 12 muffin tin; set aside.

Dry Ingredients

Add the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to a large bowl and whisk until well-combined.

Pumpkin Mixture

In a separate bowl, mix the pumpkin puree, coconut sugar, non-dairy milk, and vinegar or lemon juice together in a medium bowl. Form a well in the center of the dry ingredients, then add in the wet ingredients and mix until a thick batter forms. Add the grated apple and pecans (optional) to the bowl and fold until combined.

Bake: 

Divide the batter evenly between the 12 muffin cups (I like to use a large spoon), then place in the middle rack of the oven and bake for 25-27 minutes, until the muffins have risen and are golden on top and an inserted toothpick comes out cleanly. Remove from the oven and let the muffins sit in the tray for 2-3 minutes, then use a butter knife to carefully remove them and transfer to a cooling rack to cool completely.

Serve

as desired; leftovers will keep in a container with a loose-fitting lid for up to 5 days. These muffins can also be stored in a freezer-safe bag in the freezer for up to 2 months.

Made this recipe last night and these muffins are so good!  Thank you for sharing this with us

These muffins are SO GOOD! The apple-pumpkin combo? life-changing. Thank you, Caitlin!

My six year old daughter and I just made these and they are fantastic! We roasted our own little baby pumpkin that we got from the co-op  to make the pumpkin puree and it was the perfect amount! We happened to have a Honeycrisp to use and we did add the pecans which just took it over the top! Such a great recipe ????  We love watching your videos on YouTube and went straight to the blog to make this one. Can't wait to try the Chai Apple Oats! Thanks for the fall inspiration Caitlin ???????? ????

These are fantastic! We only had a cup of rolled oats, so I used a cup of all purpose flour and a cup of whole wheat flour, and also subbed cane sugar for the coconut sugar. I was worried the flour substitution might dry them out, but they’re perfectly moist and fluffy! 
Thanks for another awesome recipe :)

I'll surely try this out, but is it really 1 tablespoon of baking powder or is it a typo?

Love the moistness of these muffins. I also made the pumpkin muffins but my husband said he liked these the best.  I use a silicone muffin pan and I cooked them 5 min longer because they still seemed "wet" inside after the recommended cooking time. I am curious if anyone else uses silicone muffin pans. I love them because it avoid oil and having to peel paper off the muffins.

Just made these for a second time.  They make a great snack!

LOVE these muffins. I make them every single year multiple times and they never disappoint. I reduce sugar to 2/3 cup and they’re perfect for me!!!

This recipe is amazing! We went apple picking and I came across this recipe while trying to find some innovative, healthy and delicious ways to use up our bounty. I used my mini chopper to make the oat flour and chop the apples, and silicone pan liners. I reduced the amount of brown sugar and added 1/2 tsp vanilla and a handful of mini chocolate chips, and I got 1 1/2 dozen using my muffin scooper. Perfect paired with berries and yogurt for breakfast, or with a glass of milk as an after school snack. Will be reaching for this one again :)

This is one of my favorite vegan desserts! Every time I make it for a party, everyone loves it. Thanks Caitlin

https://content.jwplatform.com/videos/0HcRwM1t.mp4

Loaded with Apples and a sweet Crumble topping, you won't believe these fluffy Apple Cinnamon Muffins are Vegan, Gluten-Free, and Refined Sugar-Free! 

Apple Cinnamon Muffins 

tbsp Ground Flax + 5 tbsp Water

Soy Milk + 1 tbsp ACV for buttermilk

Oats, blended into flour

Cinnamon

tsp Baking Powder

½ tsp Baking Soda

Salt

Sugar

tsp Vanilla Extract

Unsweetened Applesauce

Granny Smith Apples, cut into ½” pieces

Blanched Almond Flour

Preheat the oven to 350F. Combine the Ground Flax and Water in one small bowl, and the Soy Milk and Apple Cider Vinegar in another medium bowl. Set aside and allow to thicken / curdle for 5 or so minutes.

Combine the Oat Flour, Cinnamon, Baking Powder, Baking Soda, and Salt in a large bowl and whisk well. Add the Coconut Sugar, Vanilla Extract, Applesauce, and thickened Flax “Egg” to the bowl with the Soy Milk and mix until well-incorporated, then add the wet mixture to the dry mixture and combine. Finally, fold in the diced Granny Smith Apples.

Next, prepare the Crumb Topping by mixing all ingredients together in a small bowl.

Line or grease a muffin tin, then evenly divide the batter between 15 muffins. Sprinkle the crumb topping over each of the muffins, then bake at 350F for 23 minutes. Remove from the tray and let cool completely on a baking rack. Leftovers will last at room temperature for up to 5 days, or can be frozen for up to one month.

Delicious!! I added pecans as well, because I’m obsessed with pecans in baked goods. Thanks, Caitlin!

Delicious and healthy! I didn't have almond flour for the crumb so used garbanzo flour and turned out crumbly yum!

These are amazing!! I only had Almond milk, but thankfully they still turned out. These are so moist and delicious!! Great job!!

going to put these in my rotation of muffin recipes omg so yummy :’)

I made these with oat milk and half the sugar. I left off the crumb and they were a delicious breakfast muffin. My 1 year old twins also loved them for snack.

Love this recipe. I've made them several times and with a bunch of different substitutions and it never lets me down. Today I made them but in a doughnut pan as opposed to muffin tins. Had to watch them a bit more as I was guessing on the cook time but they turned out great. Love food that tastes good and makes you feel good!

Top 3 vegan apple muffins recipes from across the web

The most viewed vegan apple muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Apple Cinnamon Vegan Muffins w...

Pumpkin Apple Muffins

Apple Cinnamon Muffins

Top 3 vegan apple muffins recipes from across the web

The most viewed vegan apple muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Apple Cinnamon Vegan Muffins w...

Pumpkin Apple Muffins

Apple Cinnamon Muffins

The most viewed vegan apple muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine