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!
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.