This muffin recipe is so easy to make and only requires 1 bowl! Fluffy muffins adorned with apple pieces with a crunchy bakery-style topping. These healthy muffins are the BEST!
Course Breakfast, Brunch
Cuisine American, Healthy, Vegan, Vegetarian
Keyword apple cinnamon muffins, healthy muffin recipe, vegan and gluten free baked goods
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).