Fall flavors abound in these delicate vegan apple cinnamon muffins with a streusel topping. With simple ingredients and in less than an hour, you can have freshly baked muffins that will be the hit of the autumn season.
Save This Recipe
Enter your email and we'll send this recipe to your inbox!
When the calendar turns to September, I am ready for all things autumn. For me, that means apple picking and pumpkin patches. One of my favorite family activities is taking the kids to the apple orchard to pick a bushel or two of apples. With all those apples, I get creative in the kitchen. From homemade sugar-free applesauce to apple crisp and baked apples, my family and I enjoy all that these sturdy fruits provide.
There are so many varieties of apples that the flavors of these common desserts can vary slightly depending on the apples you choose to use.
Today, I’m sharing one of my most simple and delicious vegan apple recipes. I love this recipe because I have all the ingredients I need in my pantry, so there is no need to go to the grocery store if I have a whim to whip up these muffins. The flavor is on point! The warmth of the cinnamon shines through, and the plump apples give these muffins extra moisture.
But the final touch is the streusel topping that makes biting into one of these muffins delightful! Enjoy these muffins any time of the year, but my favorite time is autumn with a warm cup of chai tea, a cozy blanket, and a good book!
Jump to:
Ingredients and Notes
Dry Ingredients
All-Purpose Flour: Holds the muffins together and is light enough to give them a delicate crumb.
Brown Sugar: The richness and moisture of the brown sugar sweeten the muffins.
Baking Powder and Baking Soda: These leavening agents create a fluffy crumb.
Cinnamon and Salt: Warm cinnamon flavors the muffins, while the salt helps to balance the sweetness and brings out the richness of the cinnamon.
Wet Ingredients
Flax Egg: A combination of ground flax and water.
Neutral Oil: Provides moisture and richness to the muffins. I used avocado oil but you could also use coconut oil.
Almond Milk: Almond, soy, or oat milk provides moisture to the muffins.
Vanilla Extract: Brings out the flavors of the apples and cinnamon.
Apples: Peeled and diced, the apples add bursts of juicy sweetness to every bite.
Streusel Topping
Rolled Oats and All Purpose Flour: Provides the structure and texture of the streusel topping.
Brown Sugar: Extra bit of sweetness.
Cinnamon: Adds an extra bit of warmth and spice. You could also use ginger or nutmeg for a contrast of flavors.
Vegan Butter: Cold and cut into cubes.
How to Make Vegan Apple Cinnamon Muffins
- Preheat the oven to 350°F (175°C). Spray a muffin tin with cooking spray or line it with muffin cups.
- Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
- Prepare the flax egg: combine ground flax with water. Whisk together and allow to sit for five minutes until it gels together.
- Whisk together the flax egg, oil, almond milk, and vanilla extract in a medium mixing bowl.
- Make a well in the bowl of dry ingredients. Add the wet ingredients and fold them until just combined.
- Add the chopped apples and gently fold them into the batter. Allow the batter to rest for 10 minutes.
- While the batter is resting, prepare the streusel topping. Mix the oats, flour, brown sugar, and cinnamon in a small bowl. Add the cubed vegan butter and use a fork or your fingers to combine until a crumbly texture is achieved.
- Divide the muffin batter into the prepared muffin tin. You will have enough batter for about nine muffins.
- Evenly sprinkle the streusel topping onto each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool in the muffin tin. Enjoy!
Tips and Tricks
- Don’t overmix the batter. It will cause the muffins to become tough.
- Opt for naturally sweet apples like Fuji, Gala, or Honeycrisp for the best flavor. If you like a bit of tartness, Granny Smith works well too. Make sure to dice them finely so they blend nicely into the batter.
- After mixing the batter, let it sit for 5-10 minutes. This allows the baking powder and baking soda to react, giving your muffins a better rise.
- If you choose to use muffin liners, be sure to spray them with non-stick cooking spray. Vegan muffins tend to stick to paper liners more than those made with butter or eggs.
Customize Your Muffins
Add Nuts: For a crunchy texture, add your favorite chopped nuts. I recommend pecans or walnuts.
Add Raisins: Plump raisins add a touch more sweetness.
More Spice: Consider substituting the cinnamon for a pumpkin pie spice or a combination of ginger, nutmeg, and allspice.
Gluten-Free: Substitute all-purpose flour for a 1:1 gluten-free baking flour.
Oil-Free: Substitute the oil for unsweetened applesauce.
Storage
Place the muffins in an airtight container. Keep them at room temperature. They will keep for 3-4 days.
More Vegan Apple Recipes!
Video
Get Our Best Selling
E-Cookbook
4 Weeks of Easy Family Approved Plant-Based Meals!
Regular Price $9.99
YOUR PRICE $4.99!
Recipe
Vegan Apple Cinnamon Muffins
Equipment
Save This Recipe
Enter your email and we’ll send this recipe to your inbox!
Ingredients
Dry Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tsp ground cinnamon
- ½ teaspoon kosher salt
Wet Ingredients
- ⅓ cup avocado oil or any neutral oil
- ½ cup unsweetened almond milk or any unsweetened dairy-free milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground flax
- 2 tablespoon water
Vegan Streusel Topping
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar lightly packed
- 1 teaspoon cinnamon
- 3 tablespoon vegan butter cold, cut into small cubes
Instructions
- Preheat the oven to 350°F (175°C). Spray a muffin tin with cooking spray or line it with muffin cups.
- Prepare the flax egg: combine ground flax with water. Whisk together and allow to sit for five minutes until it gels together.
- Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
- Whisk together the flax egg, oil, almond milk, and vanilla extract in a medium mixing bowl.
- Make a well in the bowl of dry ingredients. Add the wet ingredients and fold them until just combined.
- Add the chopped apples and gently fold them into the batter. Allow the batter to rest for 10 minutes.
- While the batter is resting, prepare the streusel topping. Mix the oats, flour, brown sugar, and cinnamon in a small bowl. Add the cubed vegan butter and use a fork or your fingers to combine until a crumbly texture is achieved.
- Divide the muffin batter into the prepared muffin tin. You will have enough batter for about nine muffins. Evenly sprinkle the streusel topping onto each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool in the muffin tin. Enjoy!
Notes
- Don’t overmix the batter. It will cause the muffins to become tough.
- Opt for naturally sweet apples like Fuji, Gala, or Honeycrisp for the best flavor. If you like a bit of tartness, Granny Smith works well too. Make sure to dice them finely so they blend nicely into the batter.
- After mixing the batter, let it sit for 5-10 minutes. This allows the baking powder and baking soda to react, giving your muffins a better rise.
- If you choose to use muffin liners, be sure to spray them with non-stick cooking spray. Vegan muffins tend to stick to paper liners more than those made with butter or eggs.
- Store in an airtight container at room temperature for 3-4 days.
Nutrition
Alison Corey
Super moist and fluffy! My kids ate them all up and had no idea they were vegan!