Soft and fluffy muffins adorned with apples and topped with cinnamon sugar. These vegan apple cinnamon muffins are perfect for breakfast on the go, brunch, or an afternoon snack! This one bowl recipe is a must try!
There isn’t a fruit quite like apples when it comes to making. They lend themselves wonderfully to desserts and it’s one of my personal favs when it comes to flavors!
What makes this recipe so great?
- One bowl – means less clean up!
- Option to make them gluten-free
- Dairy-free and eggless
- Topped with cinnamon sugar – to give them that bakery-style crunch!
Ingredients for vegan apple cinnamon muffins
- Whole wheat flour
- Ground flaxseed
- Almond milk (oat milk would make a great substitute as well)
- Apple cider vinegar
- Baking soda
- Baking powder
- Cane sugar
- Vanilla extract
- Died apple pieces
Can you make apple muffins with applesauce?
Applesauce is a great 1-1 substitute for oil in vegan baking. I haven’t tested this recipe with applesauce personally, but you can substitute 1/3 cup of oil with 1/3 cup of applesauce and it should work!
How to make apple cinnamon muffins
- Preheat the oven to 425F
- Make a flax egg by combining the flaxseed with water
- Make vegan buttermilk by mixing almond milk with apple cider vinegar
- Combine all the dry ingredients in a large mixing bowl and whisk together
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a rubber spatula to mix until just combined
- Add the apple pieces and fold in until combined
Use an ice cream scoop to fill each cupcake liner with batter. They should be nearly full. Sprinkle with cinnamon sugar and bake for 30 minutes.
Before baking, reduce the temperature to a 375 degree oven. By changing the oven temperature, this allows the muffins to be tall, soft, and moist!
Preparing the muffin tin
Silicone muffin liners, paper muffin liners, or even cooking spray will all work well in baking muffins. Just be sure to spray the tin well if you plan on skipping the liners!
Storing, freezing, and reheating instructions
What’s the best way to store apple muffins?
Muffins can be kept in an airtight container or bag on the counter for 3-5 days. They can be stored in the fridge for about 1 week.
Can you freeze apple muffins?
Yes! These muffins can be kept in an airtight container or freezer bag for up to 3 months
How to reheat apple muffins
I’m a big fan of the microwave. Simply pop one in the microwave for about 30 seconds to thaw and warm up a muffin!
Add-In ideas for apple muffins
- Oats (would make a great topping before baking!)
If you tried these vegan apple cinnamon muffins, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Apple Cinnamon Muffins
- 2 flax "eggs" (2 Tablespoons ground flaxseed + 6 Tablespoons water)
- 2/3 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 1+3/4 cup whole wheat flour "spoon and level" method; can substitute with GF flour
- 2/3 cup cane sugar plus more for topping (optional)
- 2 teaspoons cinnamon plus more for topping (optional)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup canola oil or other neutral tasting oil
- 1/2 teaspoon pure vanilla extract
- 1+1/2 cup dried apple pices diced
- Preheat oven to 425 degrees Fahrenheit. Adjust rack to the center in the oven. Grease muffin pan or line with liners.
- Make flax "egg": In a small bowl, mix ground flaxseed with water. Let sit 5-10 minutes until it becomes gelatinous.
- Make vegan "buttermilk": Mix almond milk with apple cider vinegar. Let sit 5-10 minutes until curdles.
- In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
- Make a small well in the center of the dry ingredients. Add oil, vanilla, flax egg, and buttermilk. Gently fold with rubber spatula until just corporated.
- Add dried apple pieces and fold until just combined. The batter will be thick. If too dry, add 1-2 Tablespoons of almond milk.
- Using a greased 1/4 measuring cup, or an ice cream scoop, "plop" batter into prepared pan. If you run out of batter, fill any empty cups halfway with water.
- Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon and sprinkle on the top of each muffin.
- Place baking pan into the oven and reduce oven temperature to 375 degrees Fahrenheit. Bake for 20-22 minutes. Check if done by inserting a toothpick and ensuring it comes out clean.
- Remove from oven and let cool for 5 minutes. Transfer to cooling rack and let cool for another 10 minutes. Leftovers can be stored on the counter (about 3 days), the fridge (about a week), or the freezer (about 3 months).
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