Vegan Apple Muffins
These vegan Apple Muffins are so fluffy, and ready in just 30 minutes. I make them with basic ingredients like apples, applesauce, maple syrup, and dairy-free milk. They’re perfect for breakfast, a quick snack, or even a gluten-free dessert my whole family loves.
Servings: 8
Calories: 314kcal
Ingredients
- 1 ½ cups oat flour
- 1 ½ cups fine ground almond flour
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon sea salt
- ¾ cup maple syrup
- ½ cup dairy free milk , I used cashew milk
- 1/4 cup apple sauce
- 8 teaspoons apple cider vinegar
- 1 ½ cups chopped peeled apples
Optional Topping:
- 24 long slices of apple
- 8 teaspoons coconut sugar
Instructions
- Preheat oven to 350 F/ 175 C.
- Put flours, baking powder, cinnamon and salt in a bowl. Whisk well to remove clumps and combine.
- Make a well in the middle and add milk, apple sauce, maple syrup and apple cider vinegar.
- Stir to get everything mixed well.
- Add apples and fold in.
- Pour into a prepared muffin tin (I use a little coconut oil spray and rub it around).
- If using toppings, sprinkle on the sugar and place the sliced apples in (see photos).
- Bake for 18-20 minutes. Until they are just browning on the edges and a toothpick comes out dry with crumbs on it.
Notes
- My #1 Secret Tip for making this vegan apple muffins is to use finely ground almond flour and oat flour. I’ve tested and I know that when the flours are ground finely, the muffins come out soft and tender, just the way my family loves them. Coarser flours tend to make the muffins a bit dense, so I always make sure to choose the finely ground versions.
- Peel the apples first: I always peel them because nobody in my house wants bits of apple skin in their muffin. A veggie peeler makes it super quick.
- Chop the apples small and evenly: This helps them cook properly and gives each bite a nice apple chunk.
- Don’t overmix the batter: Once the ingredients are combined, I stop mixing so the muffins stay tender.
- Let them cool a few minutes before removing from the pan: They firm up a bit as they rest, and that makes them easier to lift out without crumbling.
- Grease the pan: If I’m not using liners, I spray the muffin tin with coconut oil so they don’t stick. It saves the muffins and the cleanup.
Nutrition
Calories: 314kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 384mg | Fiber: 5g | Sugar: 22g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 2mg