Easy Vegan Apple Muffins
Easy vegan apple muffins which use only 7 key ingredients and one bowl! These muffins are fluffy, moist and just like those from your local bakery.
This muffin recipe is adapted from my popular, tried and tested apple bread and apple cake with a pecan crumble.
What to expect from these muffins
These vegan apple cinnamon muffins are:
- Easy, no fuss and use common pantry ingredients
- Have a simple crunchy topping (chopped apple and granulated raw sugar)
- Look and taste like they’re from a bakery
- Can be made gluten-free!
- Perfect as a morning or afternoon snack. They can also be frozen to enjoy weeks later!
Ingredients you’ll need
These muffins use only common pantry ingredients including:
Notes about the ingredients
Plain or all-purpose flour. However, wholemeal and spelt flour also works well in these vegan apple muffins.
Brown, coconut, or cane sugar for sweetness and moisture. I used half coconut sugar (for flavor) and half regular sugar (for sweetness). Using all coconut sugar results in less sweet muffins.
Light-tasting vegetable oil, such as sunflower, avocado or a mild olive. I prefer using oil instead of vegan butter or solid coconut oil because it allows the muffins to stay tender for longer and moist at room temperature. In contrast, butter and coconut oil are solid at room temperature so can make cakes feel more ‘dry’.
Apple, either roughly chopped or finely chopped. I used sweet apple varieties (Royal Gala and Fuji) which added some natural sweetness. However, if you prefer more ‘sour’ apples, you can still use Granny Smith apples or other varieties!
Baking powder. I included 3 teaspoons of baking powder to create really FLUFFY baked goods. But it isn’t too much where you can taste it after baking.
Apple cider vinegar (optional but recommended). This reacts with the dairy-free milk to form vegan buttermilk which gives the muffins a fluffier texture! You can substitute this with lemon juice.
Even though these are eggless apple muffins, you don’t need any store-bought egg replacers!
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
How to make vegan apple muffins
I always prefer one-bowl recipes and these apple muffins are no exception!
So, simply add all the dry ingredients to a bowl and mix until there are no big lumps. Watch out for lumps of baking powder!
Then add all the wet ingredients (except the apple) to the bowl and stir until just BEFORE it’s combined. There should be some pockets of liquid or dry ingredients. This helps prevent us from overmixing the batter :).
Add the chopped apple and fold the mixture until combined. The muffin batter should be quite thick – the apple leaks juice while baking so the batter needs to be a little more thick than usual.
Baking the apple muffins
One of my baking ‘hacks’ is using an ice cream scoop to divide muffin or cupcake batter. It’s easier, neater and allows each muffin to be roughly the same size.
For a yummy and pretty touch, I’d recommend sprinkling some extra chopped apple and raw demerara sugar on top. The apple adds a little color to those brown muffins and the sugar adds some crunch.
If you’d like jumbo cafe-style muffins, this recipe will make 8-10 muffins. For average-size muffins, this recipe will make 12.
Customizing these muffins
Yes, you can use whole wheat flour or spelt flour instead of plain and coconut sugar instead of regular sugar. I’ve also listed a gluten-free option in the notes of the recipe card at the bottom of this post.
Some of my readers have substituted the oil with applesauce and said it worked well (I haven’t tried it myself).
Instead of topping the muffins with apple and sugar, you can top them with an oat crumble, such as the one in my apple berry oat crumble muffins recipe.
You can also add berries, white chocolate chips, pecans or walnuts to the muffin batter!
For another Fall muffin, see my pumpkin muffins or for a Summery muffin, check out my blueberry muffins.
More cozy vegan apple recipes
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Easy Vegan Apple Muffins
Ingredients
Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain flour, spoon and leveled (note 1 for tips and gluten-free option)
- ¾ cup (145g) packed brown sugar, coconut sugar or granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teapsoon salt, optional
Wet ingredients
- 1 (~180g) medium-sized apple, chopped roughly or finely
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
Topping (optional)
- ½ (~90g) medium-sized apple, chopped roughly or finely
- 2 tablespoons raw demerara sugar
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin/cupcake tray with liners. (note 2)
- Add all the dry ingredients to a medium or large bowl and mix until well combined. Add all the wet ingredients (except the apple) and mix until just before it's combined. Add the chopped apple and fold until the apple is evenly dispersed.
- Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
- Optional: Scatter the remaining chopped apple and granulated coarse sugar on top.
- Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
- Cool the muffins in their tray for 10 minutes then allow them to cool on a wire rack.
- Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy raw sugar topping will soften after 1 day.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
For gluten-free muffins, substitute the plain flour with 1 1/2 cups (150g) almond meal and 1 cup (160g) gluten-free all-purpose flour. Alternatively, these muffins work well with King Arthur’s gluten-free measure for measure flour. The batter will be thick and I recommend baking them for 24-28 minutes. - This recipe will make 12 standard muffins or around 8-10 larger cafe-sized muffins.
- For cafe-sized muffins, bake them for at least 25-35 minutes (depending on the size of your muffins) or until a toothpick comes out clean.
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I am making this for the second time in a week because this recipe is perfection! Thank you so much, your recipes are the absolute best!
Hi Lolly! I’m thrilled that this muffin recipe is a keeper for you!! Thanks so much for your kind words and support, I appreciate it a lot 🥰
This is my go to fail proof apple muffins. I follow the recipe exactly with soy milk and it is always a hit. Thank you for this recipe. Highly recommend to everyone.
Hi Grace! Oh I’m so glad to hear!! Thanks so much for letting me know 🙂
Super light and really tasty – an easy recipe. Thanks for this – it’s a keeper!
Hi Fiona, I’m so glad you enjoyed these muffins! Thanks so much for letting me know 🙂
These were delish! Thanks! Halved the sugar and toddler approved 🙂
Hi Niamh, I’m thrilled that you and your toddler enjoyed these! Thanks so much for your feedback 🙂
A really easy recipe to follow and the muffins turned out perfect. A delicious treat enjoyed by everyone in the family. I made it Gluten free using Gluten free flour and did not have to add or omit any other ingredients. Super. Thanks so much
I’m so so glad you enjoyed these and that you enjoyed the gluten free version! Thanks for your feedback 😊
Hi
I was wondering if I could just use buttermilk in the place of non-dairy milk ? Same quantity?
I imagine it’d work with the same quantity, but I haven’t tested it as I don’t drink dairy. Hope that helps!
These muffins are very delicious. I made them with apples this morning but didn’t have apple cider vinegar so I subbed lemon juice to make the ‘buttermilk’. My husband has celiacs so I used the gluten free options in the notes section and measured by weight because I know gluten free is tricky sometimes. Tooth pick came out clean after 22 minutes. The muffins were still doughy though! Maybe I needed to cook them longer? Gluten free is so fickle I think. My husband loves under cooked muffins so he doesn’t mind a bit! I wanted to try again though and see if I could make them set a little better. This time I used blueberries for the sake of variety. I also added a touch of nutmeg and some lemon rind grated for sake of using all the lemon. I cooked them 5 minutes longer and waited until they browned a bit on top too. Still a bit doughy but they are still bomb! Thank you for the recipe
Hi Ashton, thanks so much for your feedback! Yes, you’re right that gluten-free baked goods can be fickle and I appreciate your patience! I know there’s so much variance with different gluten-free flour blends – can I ask which brand of flour you used? Sometimes, if I can’t find a blend that I like, I use the almond flour version as it’s much less spongey/doughy. Glad that your second batch of muffins were a little less doughy though! Thanks so much for taking the time to let me know 🙂
Super easy, very tasty muffins. They freeze well, but of course taste better the day of baking. I followed the recipe exactly, no need for substitutions or additions, they are perfect as is. I have made these so many times I have lost count. However I tried today with chopped walnuts. Thank you Anthea for getting me excited about vegan baking again.
Hi Angy, aw I’m so glad you’ve enjoyed these muffins on repeat! Love the addition of chopped walnuts – I’ll need to try that next time! Thanks so much for taking the time to leave such a lovely review here 🙂
Perfect recipe! Works well every time with King Arthur’s GF flour. Thank you!
Hi Jules, I’m so glad to hear that!! Thanks for letting me know 🙂
I used half the sugar, replaced 100gr of flour with nut flour and used baked apples in some butter and they still turned out amazing. Baked them 170⁰ coz my oven is brand new and super effective. Will definitely make again! Delicious… I cut one to try… But ate it all!
Hi Marina, glad that you enjoyed these muffins worked with your substitutions! Thanks so much for letting me know 🙂
Can I use almond flour and chickpea flour to replace the flour I also have arrowroot flour if I should add that to this if I can what will the measurements be.
I haven’t tested this combination so I’m not sure. Give it a try, and let me know how you go!
Made these tonight and they’re amazing! Not overly sweet, they’re just right. I put a small and medium sized apple, baked for 25 minutes and they are delicious. It made large muffins! Will definitely make again.
Hi Heather, I’m so glad that you enjoyed these! Thanks so much for the wonderful review 🙂
Awesomely delicious!
I made the GF version and also subbed Rice malt syrup (as I don’t eat sugar/wheat or dairy).
Only added 1/3 cup mixture of Hemp/coconut oil.
Added sultanas and the apple with nutmeg and cinnamon.
This recipe is brilliant 👏
A new favourite, thank you 😊
Hi Deborah, I’m so glad that the gluten-free version worked for you, and that you were able to adapt the recipe to your needs! Thanks so much for your feedback 🙂
These muffins are the best!! I do not use muffin liners and they come out perfectly every time. I have made blueberry muffins with this recipe as well, I just subbed frozen blueberries for the apple and coated the blueberries in flour. Very delicious!
Hi Niki, that makes me so happy to hear! And I’m glad that you’ve been able to customize this recipe. Thanks so much for your lovely feedback 🙂
I shredded the apple and added a couple shredded carrots too, reduced the oil to 1/3 cup and added 2 eggs and it came out perfectly! Garnished with some walnuts.This was very simple and delicious healthy breakfast muffins for me and my child 🙂
Hi! It’s great to know how the muffins worked with your substitutions and it’s lovely that you enjoyed them for breakfast! Thanks so much for your comment 🙂
Lovely recipe and nice and simple, leaving scope for personalising to taste. I added coco powder in place of a little of the flour and substituted mixed spice for cinnamon.
Topped with some of the apple and a few vegan choc chips.
Delicious, light and moist.
Hi Moira, aw it’s great that you could customize these muffins to your tastes! Thanks so much for letting me know how you adapted the recipe!
These were absolutely lovely! I made the gluten free version using almond flour and regular gf plain flour and they worked a treat! The demerara sugar on the top gives a lovely sweet crunch.
Hi Lesley, I’m so glad that you enjoyed the gluten-free version! Thanks so much for your feedback 🙂
Hi Anthea, I always love a simple recipe. Just perfect to start off with. Then throw in whatever is available for garnishes, additions & icing. Thank you for sharing your recipe.