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    Home » All Desserts » Muffins and cupcakes

    Published: Jun 6, 2021 · Modified: Oct 29, 2022 by Anthea

    Vegan Apple Berry Crumble Muffins

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    5 from 3 votes

    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!

    Flatlay of muffins in muffin tin.

    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 oil such as sunflower, avocado or a light olive oil. I prefer these over coconut oil or vegan butter as the latter tend to solidify at room temperature making baked goods feel drier.
    • 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
    Flatlay of ingredients for muffins.

    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!

    Four image collage of making the muffin batter and crumble topping.

    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 or large 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!

    Close up of one muffin.

    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!

    Can't be bothered to make a crumble? Just omit it! If you want muffins with only berries or apple, check out my vegan blueberry muffins or vegan apple muffins.

    Stack of fluffy muffins.
    Close up of fluffy texture of individual muffin.

    More easy vegan apple and muffin recipes

    • Vegan Blueberry Muffins
    • Easy Vegan Apple Muffins
    • Vegan Apple Crumble Cake
    • Vegan Apple Bread
    Print Recipe
    5 from 3 votes

    Apple and berry crumble muffins

    Wholesome vegan apple berry muffins with a crumble topping. Basically EXTRA vegan apple muffins with 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.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Cuisine: American, Vegan
    Servings: 12
    Author: Anthea

    Ingredients

    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) neutral flavored 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

    Crumble

    • ½ cup (60g) rolled oats
    • ¼ cup (55g) vegan butter, margarine or solid coconut oil
    • 2 tablespoons (15g) all-purpose plain flour, or flour of choice
    • 2 tablespoons (15g) granulated sugar, or coconut sugar

    Instructions

    • 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

    Notes

    * To make these vegan muffins gluten free, use 1 ¼ cup (125g) almond flour and 1 cup gluten free flour blend (160g)

    Nutrition

    Calories: 257kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Sodium: 175mg | Potassium: 71mg | Fiber: 2g | Sugar: 11g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post was originally published in May 2018 and updated with an improved recipe in June 2021.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Apple Berry Crumble Muffins
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      Recipe Rating




    1. Miyuki says

      July 17, 2022 at 8:53 pm

      Hi there, I’d like to make your beautiful muffin recipes in bigger turnip muffin cups.. is there anything I should be careful? And baking time would be longer..? Thank you very much in advance!

      Reply
      • Anthea says

        July 18, 2022 at 2:42 pm

        Hi Miyuki, making the muffin batter will be the same but try baking them for just 5 minutes longer! This will depend on how full your muffin cups are. The muffins should be golden brown on top like the regular ones. I hope that helps!

        Reply
        • Miyuki says

          July 29, 2022 at 8:35 pm

          5 stars
          Thank you very much Anthea, I've baked your Blueberry and coconuts crumble muffins and Apple and chai muffins using same method from your advice, they are wonderful!
          I will make this muffin next time!
          I really love your book and baked many thing from there, Just would love to take an opportunity here to say thank you very much for your amazing work 🙂

    2. Rose says

      October 29, 2021 at 3:24 pm

      The combination of apple with blueberry was very delicious. Thank you

      Reply
      • Anthea says

        October 29, 2021 at 6:51 pm

        Glad you enjoyed these!

        Reply
    3. holly grieve says

      October 19, 2021 at 10:34 pm

      5 stars
      so amazing, i'm not even vegan but my mum is so i've been trying to bake more vegan goodies and these muffins are so so sooo delicious! thank you!

      Reply
      • Anthea says

        October 25, 2021 at 11:48 am

        Aw that's so lovely to hear! Thanks so much for making my day 🙂

        Reply
    4. IXORA says

      May 12, 2020 at 5:33 am

      Hi,Can the Almond flour for making the crumble be substituted with banana flour or any other flour?

      Reply
      • Anthea says

        May 12, 2020 at 5:17 pm

        Yes, you can use any other flour for the crumble!

        Reply
    5. Suzie says

      May 20, 2019 at 3:18 am

      Wow, I love these kinds of muffins! And blueberry is one of my favourites. 🙂 Thank you for sharing the recipe and your beautiful photos! 🙂

      Reply
      • Anthea says

        May 20, 2019 at 2:57 pm

        My pleasure!

        Reply
    6. matchalove says

      September 18, 2018 at 10:12 pm

      hi, would i be able to substitute the brown rice flour with other types of flour?
      thank you!

      Reply
      • Anthea says

        September 21, 2018 at 1:55 pm

        Yes, you can sub it for wheat flour, spelt flour and most other flours!

        Reply
    7. Ariasmith says

      June 01, 2018 at 3:01 pm

      These muffins photos are beautiful!! They look quite healthy and tasty as well!! I’ll definitely try to make this, Thanks for sharing.

      Reply
      • Anthea says

        June 12, 2018 at 10:55 am

        Thanks Aria!

        Reply
    8. Margaret Clayton says

      May 30, 2018 at 4:36 pm

      Looking forward to trying this recipe Anthea.

      Reply

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