Vegan Apple Muffins
Soft vegan apple cinnamon muffins with a tender crumb and real apple in every bite. Easy to make, lightly sweet, and perfect for breakfast or snacks.
Servings 12 serves
Calories 246kcal
Ingredients
- 1 cup oat milk 250 ml
- 1 tablespoon ground flaxseed
- ½ cup neutral oil (such as canola, vegetable, or light olive) / 120 ml
- 1 teaspoon vanilla extract
- 2 ⅛ cups all-purpose flour 265 g
- ⅔ cup packed light brown sugar 130 g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 medium apples about 9 oz / 270 g, half grated and half finely diced
- 1 tablespoon flour
- 3 tablespoons rolled oats 25 g
- 2 tablespoons turbinado or demerara sugar 25 g
- 2 tablespoons extra finely diced apple reserved from above
Instructions
- Preheat the oven to 365 °F (185 °C fan / 200 °C conventional). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together oat milk and flaxseed. Let sit 3–5 minutes to thicken slightly, then whisk in the oil and vanilla until smooth.
- In another bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Grate half the apples and finely dice the rest (reserve about 2 tablespoons diced apple for topping). Toss the remaining apple with 1 tablespoon flour.
- Add the dry mixture to the wet and fold gently until almost combined. Add the prepared apple and fold again just until evenly mixed.
- Spoon batter into the liners, filling each about three-quarters full. Sprinkle oats and turbinado sugar over the top, then add a few pieces of the reserved diced apple and press them lightly into the surface.
- Bake 24–26 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
Notes
- Best apples: Use one tart variety (Granny Smith) and one sweet variety (Honeycrisp, Gala, or Pink Lady) for balanced flavor and texture.
- Grated apple adds moisture; diced apple adds small bursts of fruit.
- If apples are very juicy, add 1 tablespoon (8 g) extra flour.
- Peel for a smoother crumb or leave unpeeled for a more rustic look.
- Serve slightly warm for breakfast, brunch, or an afternoon snack with coffee.
- Store airtight for up to 3 days at room temperature or freeze for up to 1 month.
Nutrition
Calories: 246kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 227mg | Potassium: 73mg | Fiber: 4g | Sugar: 20g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg