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This recipe for the Ultimate Vegan Apple Cinnamon Muffins is one you're going to love! They're moist, bursting with autumn spices and juicy apple flavor. Pin it now and make them later! #veganrecipes #veganfood #recipeideas #muffinrecipes

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!

Course Breakfast
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Vegan Test Kitchen

Ingredients

Wet Ingredients

  • 1 c organic apple sauce, unsweetened
  • 2 tbsp cold water
  • 1 tbsp whole premium flaxseed (we used golden)
  • 1/2 c apple, peeled and chopped (we used Granny Smith)
  • 1/3 c vegan organic sugar
  • 4 tbsp pure organic maple syrup
  • 5 tbsp coconut oil, melted
  • 2 tsp pure Madagascar Bourbon vanilla extract

Dry Ingredients

  • 1 1/2 c organic vegan pastry flour
  • 1/2 c almonds, blanched and slivered
  • 2 tsp ground Ceylon cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Toppings

  • 1/4 c almonds, blanched and slivered

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners.

  2. Roughly slice the apple, add to a food processor and and pulse to chop. Set aside.

  3. Grind the whole flaxseed in a coffee or spice grinder. In a medium sized bow, mix together the ground flaxseed and water and set aside to thicken (approximately 5 minutes).

  4. Once the flaxseed "egg" is firm, add the organic apple sauce, chopped apple, organic vegan sugar, coconut oil, pure maple syrup and Madagascar Bourbon vanilla extract to the bowl and stir to combine with a solid spoon.

  5. In a large bow, whisk together the dry ingredients and once combined, use a large spatula to very gently fold in the wet ingredients.  

  6. Be careful to not over-mix! Over-mixing will cause the muffins to be dry and crumbly.

  7. Scoop the batter into the muffin liners filling each about 3/4 full. Sprinkle with remaining 1/4 c almonds.

  8. Bake for 15-20 minutes or until a knife inserted in the center of one muffin comes out clean. 

  9. Remove from the oven and allow to slightly cool for approximately 5 minutes in the muffin pan. 

  10. Once cool, carefully remove each muffin to a wire rack and allow to cool completely.

  11. Serve with a tall, cold glass of plant-based milk or a steamy vegan pumpkin spice latter and enjoy!

  12. Leftover may be stored in an airtight container for up to 3 days or frozen for up to one month.

Notes & More

Recommended Ingredients 

Recommended Kitchen & Dining Products

Recipe adapted.