Our easy vegan Apple Muffins recipe is full of fresh apples, wholesome ingredients and apple flavor so you can enjoy them without any guilt. Apple muffins are perfect during the fall months when fresh picked orchard apples are in abundance.
I am always trying to find sneaky, simple ways to get my kids to eat more fruit. Since we love muffins, hiding fresh apples in a super moist and fluffy muffin was a given for me this apple season. You should give our peanut butter banana muffins, almond butter muffins and pumpkin spice muffins a try next. We think you'll love them!
These healthy apple muffins make a delicious quick snack and healthy dessert, just like our apple raisin bread, zucchini bread and apple nachos do. They are a great breakfast muffin, a treat for lunch boxes and an easy muffin for on the go.
Table Of Contents
Ingredients
- Flax egg: this is a mixture made from 1 part flaxseed meal and 3 parts water. This recipe calls for one flax egg, which is 1 tablespoon flaxseed mixed with 3 tablespoons water.
- All-purpose flour: can be substituted with bread flour.
- Coconut sugar: this should be unrefined coconut brown sugar.
- Baking powder
- Spices: cinnamon, ginger and nutmeg.
- Applesauce: unsweetened applesauce works best. I love making slow cooked homemade applesauce when in the mood to make it myself.
- Almond milk: or any dairy free milk, such as oat milk or soy milk.
- Vanilla extract: or a combination of vanilla extract or cinnamon extract.
- Apples: unpeeled chopped apples are perfect, or you can peel them if you'd like. I prefer not to peel them because it's easier but also the skins add some flavor and texture. Use your favorite apple variety to customize the taste. Granny Smith and fuji are my favorites!
What Kind Of Apples Are Best?
My favorite apples for vegan apple muffins are granny smith, fuji and pink lady apples.
Kristina's Tips
- My vegan apple muffin recipe has a thick batter so don't worry when you have to scoop it into the muffin pan rather than pour it. This is normal!
- Instead of chopping the apples, use grated apples for picky eaters or to avoid having apple chunks in the muffins. Grated apple works well for those with texture or sensory issues too.
- Let your apple muffins cool completely before removing them from the muffin liners to avoid sticking. To be extra safe, spray the muffin liners with cooking spray before pouring in the muffin batter.
Step-By-Step Instructions
Here's how to make this vegan apple muffin recipe:
- In a small bowl combine the flaxseed meal with the water and stir to combine. Let sit for 5 minutes to make a flax egg.
- In a large mixing bowl, combine all-purpose flour, baking powder, coconut sugar, ground cinnamon, ground nutmeg, ground ginger and salt. Stir to combine.
- In a small bowl, mix the applesauce, almond milk, vanilla extract and the flax egg from step 1.
- Pour the bowl of wet ingredients into the large bowl of dry ingredients. Use a fork to mix until the wet and dry ingredients are just combined (be careful not to over mix).
- Fold in 1 ½ cups of the diced apples, reserving the remaining ½ cup for topping the muffins later.
- Pour apple muffin batter into a 12 cup muffin pan lined with non-stick muffin liners. Bake in an oven preheated to 400℉ for 5 minutes. Then turn the heat down to 350℉, add a few of the remaining apple pieces to the top of each muffin and continue baking for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffin tin from oven and let muffins cool in the pan for 5 minutes. Then transfer to a cooling rack to continue cooling.
Apple Muffin Variations
- Easily make this vegan apple muffin recipe gluten-free by using gluten-free flour.
- For a more earthy, yet sweet flavor, replace part of the brown coconut sugar with maple syrup.
- Sprinkle the tops of the muffins with vegan cinnamon sugar in addition to the juicy apples.
- Make vegan apple cinnamon muffins by using cinnamon extract instead of vanilla extract.
How To Store
Store these vegan apple muffins at room temperature in an airtight container for 2-3 days. They can be stored in the fridge for up to 7 days and in the freezer in a freezer bag for up to 6 months. Thaw in the fridge overnight, at room temperature for a few hours, or defrost in the microwave.
Recipe
Easy Vegan Apple Muffin Recipe
Our easy vegan apple muffin recipe is full of fresh apples, wholesome ingredients and apple flavor so you can enjoy them without any guilt. Apple muffins are perfect during the fall months when fresh picked orchard apples are in abundance.
Bookmark Recipe
Equipment
- standard size muffin tin
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoon water
- 1 ½ cups all-purpose flour or bread flour
- ½ cup coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup applesauce
- ½ cup almond milk
- 2 teaspoon vanilla extract
- 2 cups apples chopped
Instructions
- In a small bowl combine the flaxseed meal with the water and stir to combine. Let sit for 5 minutes to make a flax egg.
- In a large mixing bowl, combine all-purpose flour, baking powder, coconut sugar, ground cinnamon, ground nutmeg, ground ginger and salt. Stir to combine.
- In a small mixing bowl, mix the applesauce, almond milk, vanilla extract and the flax egg from step 1.
- Pour the bowl of wet ingredients into the bowl of dry ingredients. Use a fork to mix until the wet and dry ingredients are just combined (be careful not to over mix).
- Fold in 1 ½ cups of the diced apples, reserving the remaining ½ cup for topping the muffins later.
- Pour batter into a 12 cup muffin pan lined with non-stick muffin liners. Bake in an oven preheated to 400℉ for 5 minutes. Then turn the heat down to 350℉, sprinkle the tops of the muffins with the remaining chopped apples and continue baking for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffin pan from oven and let muffins cool in the pan for 5 minutes. Then transfer to a cooling rack to continue cooling.
Notes
Storing: keep at room temperature in an airtight container for 2-3 days. They can be stored in the fridge for up to 7 days and in the freezer for up to 6 months. Thaw in the fridge overnight, at room temperature for a few hours, or defrost in the microwave.
Nutrition
Serving: 3ozCalories: 122kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 183mgPotassium: 63mgFiber: 2gSugar: 12gVitamin A: 18IUVitamin C: 1mgCalcium: 61mgIron: 1mg
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