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.
Servings: 12
Ingredients
Dry ingredients for apple berry muffins
- 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
- Pinch of salt
Wet ingredients for apple berry muffins
- 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, 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 ¼ cup (125g) almond flour and 1 cup (160g) all-purpose gluten-free flour.
Nutrition
Serving: 1 muffin | 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!