There’s something comforting about a warm muffin right out of the oven, especially when it’s filled with soft baked apples and cinnamon.
These vegan apple muffins are one of my go-to bakes when I want something quick, simple, and cozy.
You don’t need fancy tools or special ingredients—just basic pantry items and fresh apples.
What You’ll Need
- 1 ¾ cups all-purpose flour
- ½ cup cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup unsweetened applesauce
- ¼ cup neutral oil (like canola or sunflower)
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 cup peeled and finely diced apples (about 1 medium apple)
Ingredient
Why I Love This Recipe
I grew up eating muffins from a little bakery that made the softest apple cinnamon ones every fall. After going plant-based, I missed that flavor and texture—so I made my own version. These taste just like those bakery muffins, but they’re completely vegan and way easier than you’d think.
- They’re soft, fluffy, and moist thanks to applesauce
- No fancy mixers or tools—just one bowl and a whisk
- They’re ready in under 30 minutes
- Perfect for breakfast, snack, or something cozy to go with tea
Servings and Cook Time
Makes: 10 muffins
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Macros (per muffin – approx.)
- Calories: 160
- Carbs: 28g
- Fat: 5g
- Protein: 2g
- Fiber: 1.5g
- Sugar: 11g
Why This Recipe Works (Quick Science)
Using applesauce adds moisture and structure without the need for eggs. The acidity from the applesauce also activates the baking soda, giving the muffins a soft, tender crumb. Neutral oil keeps everything rich without overpowering the flavor, while cinnamon and nutmeg balance the sweetness and fruitiness of the apples.
Common Mistakes
- Overmixing the batter: This can make your muffins tough. Just mix until everything is combined.
- Using too big or uneven apple pieces: Dice the apples small so they soften properly during baking.
- Filling muffin cups too high or too low: Aim for about ¾ full for the perfect dome.
- Skipping muffin liners or not greasing: These will stick if your pan isn’t lined or greased well.
What to Serve With
These muffins are great with:
- A warm mug of chai or black coffee
- A dollop of vegan butter or apple butter
- A smoothie on the side for breakfast
- Sliced fruit or a handful of nuts for a light snack
FAQ
Can I freeze them?
Yes! Once they’re cool, wrap them up and freeze for up to 2 months.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend. The texture might be slightly different but still tasty.
Do I need muffin liners?
Liners make cleanup easier, but greasing your muffin tin well works too.
Can I use another fruit?
Pears work great! But apples give the best flavor and texture here.
Make Ahead Tips
You can dice the apples and mix the dry ingredients the night before. Store separately, then combine in the morning. You can also bake the muffins and store them at room temp for up to 2 days, or refrigerate for 5 days.
How to Make Vegan Apple Muffins
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup cane sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg until evenly combined.
Step 2: Add the Wet Ingredients
Add 1 cup unsweetened applesauce, ¼ cup neutral oil, ¼ cup plant-based milk, and 1 tsp vanilla extract to the bowl of dry ingredients. Stir gently until just combined—don’t overmix.
Step 3: Fold in the Apples
Gently fold in 1 cup of peeled and finely diced apples using a silicone spatula, mixing just until evenly distributed.
Step 4: Fill the Muffin Tin
Spoon the batter into a greased or lined muffin tin, filling each cup about ¾ full.
Step 5: Bake
Place the muffin tin in a preheated oven at 350°F (175°C). Bake for 20 minutes or until the tops are golden and a toothpick comes out clean.
Step 6: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature in a round ceramic bowl.
