Vegan Apple Berry Muffins
These vegan apple berry muffins are soft, fluffy and are topped with a crunchy oat streusel! They’re so easy to make that you can skip the trip to your local bakery or cafe.
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients and substitutions
All-purpose flour for the fluffiest muffins! For healthier vegan muffins, you can use whole wheat flour or spelt flour. However, I recommend adding an extra splash of dairy-free milk as the latter flours are more absorbent.
Grated apple. I used a food processor to grate my apple but a hand-held grater will also work.
Mixed berries, that are fresh or frozen. I used a combination of blueberries and raspberries.
Granulated sugar for lightness and coconut sugar for depth of flavor. You can use light brown sugar instead of coconut sugar. I always prefer using granulated sweeteners over liquid sweeteners (such as maple syrup) as they make muffins fluffier.
Dairy-free milk. Any variety will work but I prefer using soy milk, oat milk or a creamy almond milk.
Neutral oil such as avocado oil, light olive oil or sunflower oil. These keep the muffins light and moist! You may use melted coconut oil or melted vegan butter, but they tend to solidify at certain temperatures and can make muffins feel dry.
Even though these muffins are eggless, you don’t need any special egg replacers! The grated apple adds a lot of moisture and the raising agents ensure the muffins are fluffy.
How to make these apple berry muffins
These muffins are easy to make and come together in one bowl!
First, add all the dry ingredients to a large mixing bowl and stir until there are no lumps. Then add the wet ingredients and mix until just before it’s combined. Finally, add the berries and fold through! The batter is very thick but will soften over time, as the apples leak juice and the sugar dissolves
I recommend using an ice cream scoop to divide my muffin batter. It makes all the muffins the same size and the ‘scoop’ function really helps with releasing thick batters!
Making the crumble topping
Simply add all the ingredients to a small 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!
Customizing this recipe
To make gluten-free vegan apple berry muffins, substitute the plain flour with almond flour and all-purpose gluten-free flour (check the recipe card below for exact quantities).
To take these muffins to the NEXT LEVEL, feel free to add vegan chocolate chips or nuts.
If you want to make an apple berry cake, I recommend using my vegan apple bread recipe or vegan apple crumble cake and adding berries. You’ll just need to make the bread for longer as berries contain a lot of moisture.
Alternatively, check out my recipes for vegan blueberry muffins and vegan apple muffins.
More easy vegan muffin recipes
Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!
Vegan Apple Berry Muffins
Ingredients
Dry Ingredients
- 2 ¼ cups (280g) all-purpose plain flour, (note 1 for gluten-free)
- ⅓ cup (65g) granulated sugar, or extra coconut sugar
- ⅓ cup (55g) coconut sugar, light brown sugar or extra granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teapsoon salt
Wet Ingredients
- ¾ cup (190g) dairy-free milk
- 1 (~180g) medium-size apple, grated finely
- ⅓ cup (85g) neutral flavored oil
- 1 tablespoon apple cider vinegar, or lemon juice, optional
- 1 teaspoon vanilla extract, optional
- 1 cup (150g) berries of choice, such as blueberries, raspberries or strawberries, fresh or frozen
Oat crumble topping
- ½ cup (60g) rolled oats
- ¼ cup (55g) vegan butter
- 2 tablespoons (15g) all-purpose plain flour, or flour of choice
- 2 tablespoons (15g) granulated sugar, light brown sugar or coconut sugar
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.
Make the muffins:
- Add all the dry ingredients to a large bowl and mix until combined. Add all the wet ingredients (except the berries) and mix until just before it's combined. Add the berries and gently fold them through. The batter should be very thick.
- Divide the batter between 10-12 muffin cups. Set aside.
Make the oat crumble:
- Add all ingredients to a small size bowl. Using your fingertips, mix the ingredients until the mixture comes together and forms large crumbs.
- Sprinkle the oat crumble on top of your muffins.
- Bake the muffins for 25-30 minutes or until you can insert a toothpick in the middle of a muffin and it comes out with no wet batter on it. A few moist crumbs on your toothpick are fine!
- Enjoy the muffins warm. Store leftover muffins in an airtight container at room temperature for 1 day, 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 1/4 cup (125g) almond flour and 1 cup (160g) all-purpose gluten-free flour.
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.
These muffins are so delicious with the oat crumble. I reduced the sugar to 1/4 cup raw & 1/4 cup brown in the batter, and also reduced the vegan butter to 3 tbsp in the crumble and the muffins came out beautifully.
Thanks so much for this lovely recipe 🙂
Hi Rose, I’m so glad that you enjoyed these muffins and were able to customize them to your tastes! Thanks so much for taking the time to leave a comment 🙂
Hi can I make this with out the sugar? Will it compromise the structure of the muffin?
Hi Jaz, from experience, omitting the sugar will make the muffins more bready, dense and less moist. I hope that helps!
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!
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!
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 🙂
The combination of apple with blueberry was very delicious. Thank you
Glad you enjoyed these!
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!
Aw that’s so lovely to hear! Thanks so much for making my day 🙂
Hi,Can the Almond flour for making the crumble be substituted with banana flour or any other flour?
Yes, you can use any other flour for the crumble!
Wow, I love these kinds of muffins! And blueberry is one of my favourites. 🙂 Thank you for sharing the recipe and your beautiful photos! 🙂
My pleasure!
hi, would i be able to substitute the brown rice flour with other types of flour?
thank you!
Yes, you can sub it for wheat flour, spelt flour and most other flours!
These muffins photos are beautiful!! They look quite healthy and tasty as well!! I’ll definitely try to make this, Thanks for sharing.
Thanks Aria!
Looking forward to trying this recipe Anthea.