Check out these delightful vegan apple muffins – a breeze to whip up and perfect for a quick breakfast or snack on the run! Loaded with fresh apples and cozy fall spices, topped with a delectable buttery oat crumble, these treats scream autumn. What’s even better? They’re super fast to make and freeze well, so you can savor the flavors of fall anytime.
Vegan Apple Muffins
Ingredients
*Muffins:*
- 2 flax “eggs” 2 tablespoons ground flax meal + 5 tablespoons water
- ½ cup vegetable oil or melted coconut oil
- ½ cup unsweetened applesauce
- ¼ cup nondairy milk
- 1 tablespoon vanilla extract
- ½ tablespoon apple cider vinegar
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 2 cups all-purpose flour or gluten-free 1:1 flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup peeled and diced apple
- ¾ cup finely chopped walnuts
*Topping:*
- ½ cup old-fashioned whole rolled oats
- ⅓ cup brown sugar
- 2 tablespoons vegan butter melted
- ¾ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F/175°C. Line muffin tins with liners.
- Mix flax meal and water; set aside to thicken for 10-15 minutes.
- Prepare the topping by combining oats, brown sugar, melted butter, and cinnamon. Set aside.
- In a large bowl, blend oil, applesauce, milk, vanilla, apple cider vinegar, and both sugars until well combined.
- In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir flax eggs into the wet ingredients. Add the dry mixture, then fold in apples and walnuts.
- Scoop batter into liners, filling just over ¾ full. Top each muffin with oat topping.
- Bake for 25-27 minutes, or until a toothpick comes out clean.
Notes
- For baking, use Honeycrisp, Granny Smith, or Pink Lady apples.
- Use ground flax meal for the flax egg, letting it thicken for 10-15 minutes.
- Press the streusel into the muffin batter gently to avoid mess when eating.
- Store leftovers in an airtight container for up to 4 days at room temperature or in the refrigerator after complete cooling.
- Freeze in an airtight container for 3-6 months. Reheat in the microwave for 30 seconds.
- If using a mini muffin tin, start checking for doneness between 10-15 minutes. Enjoy these mini delights!