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Home » Recipes

Vegan Apple Muffins (Oil-Free!)

Published: 1 Sep 2022 · Updated: 2 Sep 2022 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 8 Comments

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Vegan Apple Muffins pin.
Oil-free vegan apple muffins pin.
Vegan Apple Muffins pin.

These Vegan Apple Muffins are made without any oil or refined sugar. They're filled to the brim with tart apple chunks and topped with a delicious maple cinnamon streusel. Perfect for grab-and-go breakfasts, snacks, and desserts throughout the week!

Three vegan apple muffins in a stack.
These delicious apple muffins are perfect for breakfast, snacks, or even dessert!

When I was a kid, we had a Christmas morning tradition. My mom would wake up early to make Apple Streusel Muffins so we'd have something to munch on while we opened presents. That memory is what inspired me to make this healthier, veganized version of those apple muffins.

Of course, these vegan muffins aren't just for Christmas. They are perfect for using up a harvest of fall apples or any time of year!

I love how convenient these applesauce muffins are. Just make up a batch and you have grab-and-go breakfast, snack, and dessert options to use throughout the week!

Jump to:
  • Can these be gluten-free?
  • What type of muffin liners should I use?
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • How to serve
  • Storage
  • Top tip
  • More vegan breakfast recipes
  • 📖 Recipe

You'll love this Vegan Apple Cinnamon Muffin Recipe because it's:

  • Simple & Delicious
  • Quick & Easy
  • Vegan
  • Kid-friendly
  • WFPB & Oil-Free
  • Eggless
  • Perfect for healthy breakfasts, snacks, and desserts!

Vegan muffins in tray with apple.
These vegan apple muffins are made without oil or refined sugar!

Can these be gluten-free?

Yes! To make this gluten-free, just swap out the flour for gluten-free flour. An all-purpose gluten-free flour will probably work best. Here are some more tips.

What type of muffin liners should I use?

When I'm photographing muffins, I like the look of paper liners. However, in my real life, I prefer silicone muffin cups. They're super easy to use, the muffins come away more easily, and there's no waste. You can see an example of them for this Blackberry Muffin recipe.


Vegan apple muffins ingredients on a cutting board.
Here's what you need to make these healthy vegan apple muffins.

Ingredients

Dry Ingredients

  • whole wheat flour or white whole wheat flour.
  • cinnamon: Because apples and cinnamon are a perfect match!
  • baking powder
  • baking soda
  • allspice: For a little extra flavor!
  • salt: Adding a little salt to baked goods helps bump up the flavor!

Wet Ingredients

  • soy milk: Any kind of unsweetened plant-based milk should work.
  • maple syrup
  • unsweetened applesauce: If you only have sweetened applesauce, you can try that, but it will change the nutritional profile and make the muffins sweeter.
  • vanilla
  • apple cider vinegar

Add-In

  • 2 apples chopped into medium to small-sized cubes: I use pink lady apples. For baking recipes, I generally prefer tart apples, but really any type of apple will be fine.

Streusel Topping

  • whole wheat flour or white whole wheat flour
  • rolled oats
  • maple syrup
  • cinnamon
  • salt

See recipe card for quantities.

Instructions

Here are step-by-step instructions with photos. Instructions are also found in the recipe card.

Muffin tray with paper liners.

Preheat the oven to 375F/190C. Line a 12-cup muffin tray with paper muffin cups.

Muffin dry ingredients in a bowl.

Add all of the dry ingredients to a bowl and whisk until combined.

Muffin batter in bowl with two hands mixing it.

Add all the wet ingredients to the dry ingredients and mix with a rubber spatula, scraping down the sides and bottom of the bowl until everything is combined. Do not overmix.

Chopped apples on a cutting board.

Core and chop the apples into medium-small cubes.

Apple muffin batter in a bowl.

Add the apples to the batter and gently fold to combine. Set aside

Hands breaking up streusel topping.

In another bowl, add all of the streusel topping ingredients except the maple syrup. Whisk to combine. Then add the maple syrup and mix until all of the flour is incorporated. Use a spoon or your hands to break up the topping into crumbles.

Vegan apple muffin batter in tray.

Fill the muffin cups to the top with the wet batter. Using an ice cream scoop will make this easier!

Uncooked vegan muffins in form.

Use your hands to crumble the oat streusel topping onto each muffin. (Place the crumble in the center of the unbaked muffin. It will spread as it bakes.)

Cooked vegan apple muffins in form.

Bake for 20 to 23 minutes. (Mine took exactly 20 minutes.) The muffins are done when you can insert a toothpick or fork into the center of one and pull it out without any wet batter on the prongs.

Apple muffins on a lined tray.

When the muffins have cooled slightly, transfer to a wire rack or tray and let cool completely before serving. 

Hint: Since these muffins are made without oil, they don't come away from the wrappers as easily. Waiting until they've completely cooled will help. I also find that they come out of silicone cups more easily than paper.

Substitutions

Don't quite have all the right ingredients at home? Here are some easy substitutions.

  • If you don't have pink lady apples, you can use any type of apple. I find that tart varieties of apples (like Granny Smith or Braeburn) have a better flavor for muffins. But when it comes down to it, any kind of apple will do.
  • If you don't have any apples at home, try using pears!
  • For gluten-free muffins, substitute the regular flour with all-purpose gluten-free flour.

Variations

Love making oil-free muffins and want even more variations? Check out these WFPB muffin recipes:

  • Raspberry Muffins
  • Blackberry Muffins
  • Pumpkin Muffins
  • Zucchini Muffins

Other variations include adding raisins or dried cranberries. If you do this, you might end up with an extra muffin or two, but they will be delicious!


Oil-free apple muffin with bite taken out.
These oil-free vegan muffins are loaded with apple chunks!

Equipment

For this vegan muffin recipe, you'll need just need at least one mixing bowl (although it's easier with two) and some kind of muffin pan or form. I like to use a metal form with silicone or paper wrappers.

I also like to use a whisk and rubber spatula, but if you don't have those, a fork and spoon will be perfectly fine.

All of my favorite products and kitchen tools can be found in my Amazon shop.

How to serve

These vegan apple cinnamon muffins can be served as a breakfast, snack, or even a dessert. Eat them as they are or add your favorite spread, like:

  • almond butter
  • cashew butter
  • chia berry jam
  • apricot chia jam

Storage

Store the muffins in the refrigerator in an airtight container for up to a week. Adding a folded paper towel to the bottom of the container will help keep the muffins from getting mushy.

These muffins can also be frozen (in an airtight container or freezer bag) for up to three months. Defrost on the counter or in the refrigerator.


Top tip

For this recipe there's no need to peel the apples, so save yourself the time and leave the peels on!

More vegan breakfast recipes

  • Vegan Fall Recipes
  • Vegan Pumpkin Pancakes (Oil-free + WFPB)
  • Vegan Spinach Recipes
  • Vegan Peach Crisp (Without Butter)

📖 Recipe

Vegan apple muffin recipe.

Vegan Apple Muffins (Whole Wheat + Oil-free)

These Vegan Apple Muffins are made without any oil or refined sugar. They're filled to the brim with tart apple chunks and topped with a delicious maple cinnamon streusel. Perfect for grab-and-go breakfasts, snacks, and desserts throughout the week!
5 from 3 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 20 mins
Cooling time 5 mins
Total Time 35 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 196 kcal

Equipment

2 mixing bowl
muffin form
silicone muffin cups

Ingredients
  

Dry Ingredients

  • 2 cups whole wheat flour or white whole wheat flour
  • 1.5 teaspoons cinnamon
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon salt

Wet Ingredients

  • ⅔ cup soy milk
  • ⅔ cup maple syrup
  • ½ cup unsweetened applesauce
  • 2 teaspoons vanilla
  • 1 teaspoon apple cider vinegar

Add-In

  • 2 apples chopped into medium-sized cubes

Streusel Topping

  • ½ cup whole wheat flour or white whole wheat flour
  • ½ cup rolled oats
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 375F/190C. Line a 12-cup muffin tray with paper or silicone muffin cups.
  • Add all of the dry ingredients to a bowl and whisk until combined.
  • Add all the wet ingredients to the dry ingredients and mix with a rubber spatula, scraping down the sides and bottom of the bowl until everything is combined. Do not overmix.
  • Core and chop the apples into small cubes. Add the apples to the batter and gently fold to combine. Set aside.
  • In another bowl, add all of the streusel topping ingredients except the maple syrup. Whisk to combine. Then add the maple syrup and mix until all of the flour is incorporated. Use a spoon or your hands to break up the topping into crumbles.
  • Fill the muffin cups to the top with the wet batter. Use your hands to crumble the oat streusel topping onto each muffin. (Place the crumble in the center of the unbaked muffin. It will spread as it bakes.)
  • Bake for 20 to 23 minutes. (Mine took exactly 20 minutes.) The muffins are done when you can insert a toothpick or fork into the center of one and pull it out without any wet batter on the prongs.
  • When the muffins have cooled slightly, transfer to a wire rack and let cool completely before serving. 
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Video

Notes

  • This recipe should make 12 regular-sized muffins. But depending on how big your apples are, the size of your forms, and other factors, you could end up with a few extra.
  • Nutritional info is calculated for 12 muffins.
  • Store the muffins in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. 
  • Adding a folded paper towel to the container will help soak up extra moisture and keep your muffins from getting mushy.

Nutrition

Serving: 1muffinCalories: 196kcalCarbohydrates: 44gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 0.01mgSodium: 400mgPotassium: 221mgFiber: 4gSugar: 20gVitamin A: 75IUVitamin C: 3mgCalcium: 92mgIron: 1mg
Keyword healthy apple muffins, oil-free muffins, vegan apple muffins
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

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Reader Interactions

Comments

  1. Shellie

    September 30, 2022 at 8:28 pm

    These look great. I have a bag of Gala apples. Hope they'll be okay for this. I have never tried a Gala. The apples don't look peeled. Does it matter?

    Reply
    • Julianne Lynch

      October 01, 2022 at 6:13 am

      Hi Shellie, THanks! I think Gala apple will work great for this recipe. And no, you don't need to peel them.

      Reply
  2. Barbara Timmerman

    October 18, 2022 at 10:12 pm

    Omg I just made them and could only wait 10 mins before I dove in! They are amazing! I added one grated carrot.

    Reply
    • Julianne Lynch

      November 07, 2022 at 10:33 am

      Great! I'm so glad you liked them!

      Reply
  3. Mary

    November 06, 2022 at 12:28 am

    Hi! Would I be able to use all-purpose wheat flour instead?

    Reply
    • Julianne Lynch

      November 07, 2022 at 10:35 am

      I haven't tested the recipe that way, but it should work.

      Reply
  4. Mansueta Crowell

    January 25, 2023 at 4:55 pm

    Dear Julianne,
    I just made this recipe last night, and wow!!!! It's just perfect and soooo yummy. Thank you soooooooo much for the recipe. I had plenty of apples and made it four big batch. I used half einkorn whole grain flour, and half of oatmeal flour. It came out so delicious.😋 Thank you so much for sharing and appreciated your talents and effort.

    Reply
    • Julianne Lynch

      January 27, 2023 at 8:08 am

      You're very welcome! I"m so glad you liked them!

      Reply

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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

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