Description
These Best Ever Vegan Apple Muffins are moist, fluffy, and packed with sweet diced apples and a cinnamon crumb topping. Made without eggs or dairy, using flax eggs and vegan butter, they’re perfect for a plant-based breakfast or snack. The optional vanilla icing adds a delightful sweet finish.
Ingredients
Scale
Muffins
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 2 cups all purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup melted vegan butter
- 3/4 cup oat milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups peeled and diced apples
Crumb Topping
- 1/4 cup melted vegan butter
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 2/3 cup all purpose flour
Optional Icing
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon oat milk
Instructions
- Preheat and prepare the pan: Preheat your oven to 425 degrees F and line a standard muffin pan with paper liners. Lightly spray the liners with oil to ensure the muffins don’t stick.
- Make flax eggs: In a small bowl, stir the ground flaxseeds and water together. Set aside to thicken for a few minutes; these act as your vegan egg substitute.
- Combine dry ingredients: In a large bowl, whisk together the flour, light brown sugar, granulated sugar, baking powder, cinnamon, and salt until evenly mixed.
- Add wet ingredients: Pour in the melted vegan butter, oat milk, vanilla extract, and the thickened flax eggs into the dry ingredients. Stir gently with a large spoon until just combined, careful not to overmix to keep the muffins light and fluffy.
- Fold in apples: Gently fold the peeled and diced apples into the batter, ensuring even distribution without overworking the mixture.
- Fill muffin liners: Using a small measuring cup or ice cream scoop, transfer the batter into the prepared muffin liners, filling each one to the top for tall muffins.
- Prepare crumb topping: In a small bowl, combine the melted vegan butter, light brown sugar, cinnamon, and flour. Mix with a fork until the mixture becomes crumbly and evenly combined.
- Add crumb topping: Generously sprinkle the crumb topping over each muffin batter-filled liner.
- Bake muffins: Bake in the preheated oven at 425 degrees F for 5 minutes to give an initial rise, then reduce the heat to 350 degrees F and bake for an additional 15-18 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Make optional icing: In a small bowl, whisk together powdered sugar, vanilla extract, and oat milk until smooth.
- Drizzle icing: Once muffins are warm or fully cooled, drizzle the icing over the top for added sweetness and presentation.
- Storage: Store muffins at room temperature for 2-3 days, refrigerate up to 1 week, or freeze for longer preservation.
Notes
- Gluten free: Substitute all-purpose flour with a high-quality gluten free flour blend for both muffins and crumb topping.
- Oil free: Replace vegan butter in muffins with applesauce and omit the crumb topping for an oil-free version.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
