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!
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!
You'll love this Vegan Apple Cinnamon Muffin Recipe because it's:
- Simple & Delicious
- Quick & Easy
- WFPB & Oil-Free
- Perfect for healthy breakfasts, snacks, and desserts!
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.
- 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!
- 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.
- apple cider vinegar
- 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.
See recipe card for quantities.
Here are step-by-step instructions with photos. Instructions are also found in the recipe card.
Preheat the oven to 375F/190C. Line a 12-cup muffin tray with paper 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 medium-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. Using an ice cream scoop will make this easier!
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 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.
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.
Love making oil-free muffins and want even more variations? Check out these WFPB muffin recipes:
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!
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:
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.
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 Apple Muffins (Whole Wheat + Oil-free)
- 2 apples chopped into medium-sized cubes
- 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.
- 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.
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!