These vegan apple muffins are easy to make and loaded with apple cinnamon flavor. They’re perfect for a nutritious, make-ahead breakfast or snack.
What to serve with these vegan apple muffins
If you’re making these muffins for a brunch party and would like another option to add to the muffin basket, try these yummy vegan blueberry lemon muffins. They’re full of flavor from fresh lemon zest and juice.
Main ingredients and substitutions
I used Honeycrisp apples in these muffins this time but Golden Delicious and Granny Smith apples are great options too. Any type of apple will work, so you can use whatever variety you prefer.
I used spelt flour in these vegan apple muffins, but whole wheat flour is a good option too. Or you can substitute all purpose flour if you prefer.
I sweetened these muffins with maple syrup. You can substitute agave or date paste (which is just dates that have been soaked in boiling water and then blended) if you prefer. Check out my recipe for date paste for exact instructions.
Almond butter adds richness and gives these muffins a satisfying texture. Be sure to use smooth, unsweetened almond butter. Or for a nut-free version you can substitute pumpkin seed butter or sunflower seed butter.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit, then core and chop the apples (I prefer to leave the peel on for the added fiber and nutrients, but you can peel them if you prefer).
Next you’ll add the spelt flour, salt, ground cinnamon, and baking powder to a large mixing bowl, then mix well.
Add the unsweetened plant-based milk, almond butter, maple syrup, and vanilla extract to a separate mixing bowl, then use a whisk to mix until combined.
Transfer the dry ingredients to the bowl with the wet ingredients, then use a whisk to mix until combined.
Add the chopped apples to the mixing bowl, then use a spoon to mix until combined.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into a muffin comes out looking clean. Be sure to let the muffins cool to room temperature before removing from the pan and serving.
Optional additions
To add an extra layer of flavor and texture to these muffins, stir half a cup of chopped nuts such as pecans or walnuts into the batter when you’re adding the chopped apples.
Storage and freezing
Store these vegan apple muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
More vegan muffin recipes to try
- These plant-based sweet potato muffins are moist and flavorful.
- These vegan buckwheat flour muffins are chocolaty and delicious.
- These spelt flour muffins are vegan and refined sugar free.
Vegan Apple Muffins
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 2 medium-sized apples
- 2 cups spelt flour (or substitute whole wheat flour or all purpose flour)
- 1 cup unsweetened plant-based milk
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Core and chop the apples (I prefer to leave the peel on for the added fiber and nutrients, but you can peel them if you prefer).
- Add the spelt flour, salt, ground cinnamon, and baking powder to a large mixing bowl, then mix well.
- Add the unsweetened plant-based milk, almond butter, maple syrup, and vanilla extract to a separate mixing bowl, then use a whisk to mix well.
- Add the dry ingredients to the bowl with the wet ingredients, then use a whisk to mix until combined.
- Add the chopped apples to the mixing bowl and use a spoon to mix until combined.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into a muffin comes out looking clean.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
- Optional additions include half a cup of chopped nuts such as pecans or walnuts (stir them into the batter along with the chopped apples).
- Store these vegan apple muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
Nutrition
More apple recipes to try
- These sauteed cinnamon apples taste like apple pie with the added bonuses of being more nutritious and easier to make.
- Or try this apple coconut flour crumble recipe. It’s perfect served with a scoop of dairy-free vanilla ice cream.
- These vegan muffins with applesauce are easy to make and delicious.