Wholesome vegan apple berry muffins with a crumble topping. These are just like your classic vegan apple muffins but with added mixed berries and a crunchy oat streusel! These muffins are better than the ones from your corner bakery and are great as a healthy vegan breakfast or snack.
Love healthy breakfast muffins? You may also like my banana bread, white chocolate and raspberry muffin recipe!
Ingredients you'll need
These vegan apple berry muffins use very common ingredients including:
- Plain or all-purpose flour or can be substituted with whole wheat or spelt flour.
- Any plant-based milk such as soy, coconut, almond or oat
- Coconut sugar, brown sugar or cane sugar (or a mix). I prefer granulated sugars over liquid sweeteners like maple syrup as the former makes baked goods fluffier.
- Light-tasting vegetable oil such as sunflower or rapeseed oil. I prefer this over coconut oil or vegan butter as the latter tend to solidify at room temperature making baked goods feel more dry.
- Grated apple. I used a food processor to grate mine but if you have a hand-held grater, you can see Cook's Illustrated guide on grating apples.
- Fresh or frozen mixed berries
- Baking powder + salt + cinnamon (not pictured)
- White or apple cider vinegar
If you don't have access to mixed berries (or any berries), this recipe works as just vegan apple cinnamon muffins.
You don't need a vegan egg replacer (such as flax eggs) for these muffins. The grated apple helps bind the ingredients together! However, I did add a little more baking powder to make sure the muffins are FLUFFY.
To make the crumble, you'll need:
- Vegan butter or solid coconut oil
- Rolled oats
- Flour and sugar, of choice
How to make these muffins
I'm a huge fan of simple recipes and these vegan apple berry muffins are no exception!
First, add all the dry ingredients to a mixing bowl and mix until there are no lumps. Add the wet ingredients and mix until just combined (or stop right before the batter is combined). It'll be a very thick batter because the fruit will leak water when the muffins are baking.
Add the berries and fold through!
I like to divide my cupcake and muffin batter using an ice cream scoop. It makes all the muffins the same size and the little 'scoop' function is a dream when working with thick batters!
Making the vegan crumble mix
Simply add all the ingredients to a small / medium bowl and mix until combined. We want the crumble (or streusel) to resemble large flakes aka crumbs!
Once you've made the crumb topping, distribute the batter in your muffin tin and sprinkle your crumble on top. The crumble adds a wonderful CRUNCH to the muffins!
Baking the muffins
As there's a lot of fruit in the muffins, they take a little longer to bake than regular vanilla-based cupcakes, such as my lime coconut cupcakes. I prefer medium/large-sized muffins so 25-30 minutes in the oven was perfect for mine!
Customizing this recipe
To make healthy vegan muffins, you can replace plain flour with whole wheat flour or spelt flour. You may also replace oil with applesauce, though it will make the muffins more dense.
As mentioned above, I do not recommend using a liquid sweetener such as maple syrup instead of coconut palm sugar for the muffins. Liquid sweeteners often weigh down baked cakes and we don't want to eat a dense rock!
To make gluten free vegan apple berry muffins, substitute the plain flour with a blend of almond meal and a gluten free flour blend (check the recipe card below for exact amounts).
To take these muffins to the NEXT LEVEL, feel free to add vegan chocolate chips, nuts or whatever you desire!
More easy vegan apple and muffin recipes
Apple and berry crumble muffins
- 2 ¼ cups (280g) all-purpose plain flour
- ⅔ cup (100g) coconut sugar, brown sugar or cane sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Pinch of any good quality salt
- ¾ cup (190g) dairy-free milk
- ⅓ cup (85g) light-tasting vegetable oil
- 1 tablespoon white or apple cider vinegar
- 1 (~180g) medium-size apple, grated finely
- 1 cup (150g) berries of choice, such as blueberries, raspberries or strawberries, fresh or frozen
- Preheat oven to 180°C.
To make the muffins
- Mix all the dry ingredients (flour, sugar, baking powder, cinnamon and salt) in a mixing bowl. Add all the wet ingredients (except the berries) and mix until just combined. The batter should be very thick. Gently fold through the berries.
- Divide the batter between 10-12 muffin liners. Set aside.
To make the crumble
- Add all ingredients to a small size bowl. Mix or rub with your fingers until the mixture forms large crumbs.
- Sprinkle the crumble mixture on top of your muffins.
- Bake the muffins for 25-30 minutes or until a skewer can be inserted into a muffin and comes out clean.
- Enjoy the muffins warm. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months
This post was originally published in May 2018 and updated with an improved recipe in June 2021.
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