Vegan Apple Cinnamon Muffins
One taste of these moist, vegan apple cinnamon muffins and you’ll be craving more! We tested this recipe a few times and listed our favorite ingredients below the recipe, so make sure to take note to get identical (or, as close to, identical) results when you make them!
Ultimate Autumn Muffins
We love fall here in New England. With the leaves turning and crisp, cool air we soon began craving something sweet, infused with apples, cinnamon and simple to bake and serve! Enter these mouth-watering muffins. They taste delicious with a vegan pumpkin spice latter or apple cider. Your choice!
Unbelievably Moist & Decadent
The secret, we believe, to making these muffins taste especially moist, was in the flaxseed “egg” and applesauce. Paired together they turned out to be the moistest muffins yet! Similar to our vegan Sweet Potato bread recipe. So delicious! 😋
Vegan Apple Cinnamon Muffins
I personally loved the sliced almonds sprinkled on top. However, you can easily switch this up and top them with chopped walnuts or nut of your choice – or none at all! Your call. 😉 As for our other favorite ingredients, we discovered this Organic Applesauce from Thrive Market made from USDA certified organic apples made the moistest muffins! Likewise, freshly Ground Flaxseed is a critical component to this muffin recipe! These flaxseeds from Thrive Market made the best flaxseed “egg” in our muffin trials, which led to the moistest muffins. Try them for yourself! As always, we’re big fans of Madagascar Vanilla extract. No other vanilla extract is comparable! We loved how Simply Organic vanilla extract gave the muffins a pure, simple vanilla taste but didn’t overpower the cinnamon or apples.
Make sure to Pin this recipe for later – not only are these vegan apple cinnamon muffins perfect for breakfast, but they make a tasty snack for Thanksgiving day too!
Vegan Apple Muffins
These vegan apple cinnamon muffins are unbelievably moist and taste delicious with a steamy vegan pumpkin spice latte! Ready in less than an hour!
- 1 tbsp ground flaxseed
- 2 tbsp water
- 1 c apple sauce, unsweetened
- 1/2 c apple, peeled and chopped (we used Granny Smith)
- 1/3 c vegan sugar
- 1/4 c plus 1 tbsp coconut oil, melted
- 1/4 c maple syrup
- 2 tsp pure vanilla extract (we used Madagascar Bourbon)
- 1 1/2 c pastry flour
- 1/2 c slivered almonds
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
In a medium sized bow, mix together the ground flaxseed and water and set aside to thicken (approximately 5 minutes).
Once firm, add the apple sauce, apples, sugar, coconut oil, maple syrup and vanilla.
In a large bow, whisk the dry ingredients together and once combined, use a wooden mixing spoon to fold in the wet ingredients. Do not over-mix to prevent muffins from becoming dry and crumbly.
Scoop the batter into the muffin liners. Sprinkle with any remaining almond slices.
Bake for 16-20 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Allow to cool for 5 minute in the muffin pan, then remove to a wire rack to cool completely.
Serve immediately with a tall, cold glass of plant-based milk and enjoy!
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- For the moistest muffins use this Organic Applesauce from Thrive Market! It's made from USDA certified organic apples and you can eat the leftovers for a healthy snack.
- Fresh, Ground Flaxseed is a critical component to this muffin recipe! These flaxseeds from Thrive Market made the best flaxseed "egg" in our muffin trials, which led to the moistest muffins. Try them for yourself!
- Madagascar Vanilla extract is undeniably the best. We loved how Simply Organic vanilla extract gave the muffins a pure, simple vanilla taste but didn't overpower the cinnamon or apples.