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Vegan Apple Muffins – Loving It Vegan

These vegan apple muffins are soft, fluffy, moist and loaded with chunks of fresh apple. Perfect for breakfast or dessert.

Vegan apple muffins stacked up on a wooden board.

These vegan apple muffins were pretty much guaranteed the moment I made a vegan apple cake

That cake was so good, I knew the recipe would have other uses. 

So of course I adapted it for muffins. And these vegan apple muffins are amazing!

Brown sugar sweetened, cinnamon spiced and packed with whole apple pieces. Truly divine. 

They’re perfect for a grab-and-go breakfast, snack or dessert.

Ingredients To Make These Muffins:

Ingredients for vegan apple muffins.

Ingredient Notes

  • Granny Smith apples – are the perfect apples to use in these muffins. They are deliciously sweet with a hint of tart and bake up really well.
  • Canola oil – can be switched for vegetable oil.
  • Vegan buttermilk – we use our recipe for homemade vegan buttermilk, which is a mix of lemon juice (or vinegar) with soy milk and it curdles into buttermilk. Soy milk works the best for vegan buttermilk but you can use another non-dairy milk like almond milk, or another plant milk, even if it doesn’t curdle.
  • Applesauce – is used in a small quantity to add extra moisture without weighing the muffins down. You can use sweetened or unsweetened applesauce, whatever you have on hand.
Vegan apple muffins and apple slices.

How To Make Vegan Apple Muffins

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Sift all purpose flour into a mixing bowl. Add light brown sugar, baking soda, salt, cinnamon and nutmeg. Mix together.
Dry ingredients added to mixing bowl and mixed.
  • Prepare the vegan buttermilk by adding a tablespoon of lemon juice to a measuring jug and then adding soy milk up to the ¾ cup line (180ml). Let it curdle into buttermilk. 
  • Add vegan buttermilk, canola oil, vanilla extract and applesauce to the mixing bowl and mix into a thick batter. Don’t overmix.
Wet ingredients added to dry and mixed into a thick muffin batter.
  • Add peeled and chopped apples and fold them in. 
Peeled and chopped apple added to muffin batter and folded in.
  • Divide the batter evenly between the muffin partitions of your muffin tray. Add a few extra pieces of peeled and chopped apple directly to the tops of the muffins.
  • Place into the oven and bake at 350°F for 22-25 minutes.
Vegan apple muffins in a muffin tray before and after baking.
  • Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.
Vegan apple muffins on a wire cooling rack.

Baker’s Tips

Cut the apples up fairly small. If the pieces are too big they will be too bulky for these muffins. 

The batter is thick. A thick batter works great for muffins in general. But it’s also important here because if your batter is too thin then your apple pieces will be more inclined to sink to the bottom of the muffins.

Measure the flour correctly. Since the batter is already thick, if you use too much flour, you won’t even be able to mix it. So make sure you measure your flour correctly. Ideally weigh it out on a food scale, but if you don’t have a food scale, then use the ‘spoon and level’ method. Spoon it into your measuring cup and level off the top with a knife.

Don’t overmix the batter. Mix the batter until just mixed and then stop mixing. Don’t worry if there are tiny lumps.

Vegan apple muffins on a wire cooling rack.

Make Them Gluten-Free

If you’d like to make these vegan apple muffins gluten-free you can use a gluten-free all purpose flour blend.

Vegan apple muffins stacked up on a wooden board.

Storing and Freezing

Keep them covered in an airtight container at room temperature where they will stay good for around 3-4 days. Or store them in the fridge in a covered container for up to 7 days. Give them a quick 15-seconds in the microwave to heat them up before enjoying.

They are also freezer friendly for up to 3 months. Let them thaw in the fridge overnight and bring them up to room temperature on the countertop or heat them up for 15-seconds in the microwave.

Stack of two apple muffins with the top muffin broken in half.

More Vegan Muffins

  1. Vegan Chocolate Chip Muffins
  2. Vegan Banana Muffins
  3. Vegan Zucchini Muffins
  4. Vegan Blueberry Muffins
  5. Vegan Chocolate Muffins
  6. Vegan Pumpkin Muffins
StStack of vegan apple muffins with the top muffin broken in half.

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan apple muffins on a wire cooling rack.

Vegan Apple Muffins

These vegan apple muffins are soft, fluffy, moist and loaded with chunks of fresh apple. Perfect for breakfast or dessert.

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Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12

Calories: 201kcal

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Instructions

  • Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.

  • Sift all purpose flour into a mixing bowl. Add light brown sugar, baking soda, salt, cinnamon and nutmeg. Mix together.

  • Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the ¾ cup line (180ml). Let it curdle into buttermilk. 

  • Add vegan buttermilk, canola oil, vanilla extract and applesauce to the mixing bowl and mix into a thick batter. Don’t overmix.

  • Add peeled and chopped apples and fold them in.

  • Divide the batter evenly between the muffin partitions of your muffin tray. Add a few extra pieces of peeled and chopped apple directly to the tops of the muffins before baking.

  • Place into the oven and bake at 350°F for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

  • Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.

Notes

  1. Measure the flour correctly. This is a thick batter, so if you use too much flour, you won’t even be able to mix it. So make sure you measure your flour correctly. Ideally weigh it out on a food scale, but if you don’t have a food scale, then use the ‘spoon and level’ method. Spoon it into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup. 
  2. Vegan buttermilk – we use our recipe for homemade vegan buttermilk, which is a mix of lemon juice (or vinegar) with soy milk and it curdles into buttermilk. Soy milk works the best for vegan buttermilk but you can use another non-dairy milk like almond milk, or another plant milk, even if it doesn’t curdle.
  3. Granny Smith apples – are the perfect apples to use in these muffins. They are deliciously sweet with a hint of tart and bake up really well.
  4. Cut the apples up fairly small. If the pieces are too big they will be too bulky for these muffins. 
  5. Don’t overmix the batter. Mix the batter until just mixed and then stop mixing. Don’t worry if there are tiny lumps.
  6. Gluten free: If you’d like to make these muffins gluten-free you can use a gluten-free all purpose flour blend.
  7. Storing: Keep them covered in an airtight container at room temperature where they will stay good for around 3-4 days. Or store them in the fridge in a covered container for up to 7 days. Give them a quick 15-seconds in the microwave to heat them up before enjoying.
  8. Freezing: They are also freezer friendly for up to 3 months. Let them thaw in the fridge overnight and bring them up to room temperature on the countertop or heat them for 15-seconds in the microwave.

Nutrition

Serving: 1Muffin | Calories: 201kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 201mg | Potassium: 82mg | Fiber: 1g | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

*This recipe was first published in January 2019. It has been updated with new photos and extra tips.




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