Print

Vegan Apple Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

These Vegan Apple Muffins are a delightful and moist treat made with fresh apples, non-dairy milk, and a blend of wholesome dry ingredients. With a perfect balance of sweetness and spice, these muffins are ideal for breakfast or a healthy snack, featuring a golden-brown crust and tender crumb.

Ingredients

Fruits

  • 3 medium apples (2 chopped, 1 grated)

Wet Ingredients

  • ¾ cup (180 grams) non-dairy milk (any type)
  • ¾ cup (150 grams) sugar
  • 3 tablespoons (40 grams) olive oil or other vegetable oil
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups (300 grams) all-purpose flour or 50% all-purpose and 50% whole wheat flour
  • 2 teaspoons (12 grams) baking powder
  • ½ teaspoon baking soda (optional)
  • 1 pinch salt

Optional Topping

  • 1 teaspoon cinnamon
  • 2 tablespoons sugar

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C). Line a 12-muffin pan or two 6-muffin pans with muffin liners to prepare for baking.
  2. Prepare Apples: Chop two of the apples into ⅓-inch dice, and grate the remaining one using the large holes of a box grater. Set them aside; slight browning is okay.
  3. Mix Wet Ingredients: In a large bowl, whisk together ¾ cup non-dairy milk, ¾ cup sugar, 3 tablespoons olive oil, and 2 teaspoons vanilla extract until smooth.
  4. Add Dry Ingredients: Sift in 2 cups of flour, 2 teaspoons baking powder, ½ teaspoon baking soda (if using), and a pinch of salt into the wet ingredients. Whisk briefly to combine. Avoid overmixing to keep the muffins tender.
  5. Fold in Apples: Gently fold in the chopped and grated apples ensuring even distribution without overworking the batter.
  6. Fill Muffin Liners: Spoon the batter into the muffin liners, filling each to the brim. You can allow the apple pieces to pile on top for added texture and visual appeal.
  7. Optional Topping: Combine 1 teaspoon cinnamon and 2 tablespoons sugar, and sprinkle evenly over the muffins’ tops for a sweet, spiced crust.
  8. Bake: Bake the muffins in the preheated oven for 27 minutes or until they turn golden brown on top and a toothpick inserted into the center comes out clean.
  9. Cool: Remove the muffins from the oven and cool them on a wire rack before serving for best texture and flavor.

Notes

  • Do not overmix the batter to avoid tough muffins.
  • You can substitute the non-dairy milk with any plant-based milk like almond, soy, or oat milk.
  • Adding cinnamon sugar topping is optional but adds a nice crunch and extra flavor.
  • The batter can be made ahead and refrigerated for up to 24 hours before baking.
  • These muffins freeze well; store in an airtight container for up to 2 months.

Find it online: http://bitezly.com/vegan-apple-muffins-recipe/