These vegan apple muffins are flavoured with cinnamon and smell INCREDIBLE baking in the oven. They're perfect for a treaty breakfast, in lunch boxes or for afternoon tea.
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Is there anything better than the smell of something homemade baking in the oven?
What about apple and cinnamon muffins?
Could there be anything that sums up the smell of autumn - fall - quite so well?
These muffins are:
- free from animal ingredients - vegan
- nut free
- great for lunchboxes
- freezer-friendly
- easy to make
- utterly delicious
My whole family have been devouring every single batch I've made of these - I hope you and yours love them as much as we do.
Contents
I've tried to include as much useful information as possible here, especially if you're new to vegan baking. Head straight to recipe.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make these apple muffins you will need the following ingredients:
- ground flax seeds (linseed) - you can also use ground chia seeds
- 4 tablespoons cold water - to mix with the ground flax seeds to make your "flax egg"
- oat milk - or your preferred dairy free milk
- apple cider vinegar -white wine vinegar or lemon juice can also be used
- plain flour - to make these muffins more nutritious use a 50/50 blend of white and wholemeal flour
- baking powder - to help your muffins rise
- bicarbonate of soda (baking soda) - will react with the vinegar to help your cakes rise - this is especially useful in vegan baking which don't have eggs to help them rise
- ground cinnamon - alternatively use mixed spice or ground ginger
- caster sugar - light brown sugar is also good or use coconut sugar for a healthier alternative
- apple purée (applesauce) - homemade or from a jar
- sunflower oil - or melted vegan butter or coconut oil
- sultanas - for added sweetness and texture - can be left out if not liked
Baking tips
If you're new to vegan baking some ingredients can be unfamiliar. But once you get started I promise that it's not more difficult than traditional baking. Here are some tips that may help you:
How to make apple purée
Apple purée (applesauce) is simply cooked apples that are then blended into a purée.
- Peel and chop your apples
- Cook in a small pan over a low heat, stirring often, until soft.
- When soft mash well or blend until smooth. Allow to cool before proceeding with this recipe.
You may find this stewed apples recipe useful.
What kind of apples to use
You can use any kind of apples to make these muffins. I recommend eating apples as they are naturally sweeter than cooking apples (Bramley apples).
Egg replacement
How to replace eggs in vegan baking is the first question most people have. The fact is that there are many different ways you can replace eggs but different methods work best for different recipes.
For example aquafaba - the liquid chickpeas are cooked in - makes excellent vegan meringue - you can even make vegan pavlova.
In this recipe I've used flax eggs. These are made from ground flax seeds (also known as linseeds). When mixed with water they create a gloopy paste that replicates the binding effect of eggs. You can also use chia seeds in the same way.
Flax or chia eggs won't help your muffins to rise however, which is why I've used bicarbonate of soda (baking soda) and cider vinegar as well.
NB: apple purée or apple sauce also helps to hold the muffins together. In my tests I found that it wasn't enough on its own without the flax eggs and those batches were very crumbly.
Don’t overmix
Be gentle when mixing - carefully fold the wet ingredients into the dry without over beating. I don't recommend you use a stand mixer to make these muffins or they'll end up tough.
Substitutions
- Add chopped seeds or nuts instead of sultanas - or use a different dried fruit eg cranberries.
- Use pear purée instead of apple.
- Ground ginger or mixed spice works well instead of cinnamon.
Equipment
You'll need the following equipment to make these muffins:
Storage
When these muffins are completely cool transfer to an airtight container and store for 4-5 days.
Freezing
These muffins freeze well. Once completely cool transfer to a tray and freeze for an hour (this is to stop them sticking together).
Remove from the freezer and transfer to a labelled freezer box or bag.
Freeze for up to three months.
How to make vegan apple muffins
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
Get started
1. Preheat the oven and line a muffin tin with muffin cases.
2. Mix 2 tablespoons of ground flax seeds (linseed) with 4 tablespoons cold water. Stir and set aside.
3. Add a tablespoon of apple cider vinegar to 120ml oat milk. Set aside.
Make your muffin batter
4. Put the dry ingredients into a large mixing bowl.
5. Whisk to combine.
6. Add the remaining ingredients to the flour mixture.
7. Gently mix to combine.
Spoon into muffin cases
8. Spoon into the muffin cases and bake for 25-30 minutes until well risen and firm to touch.
9. Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Vegan apple muffins
Equipment
- Muffin tin
- Muffin cases
Ingredients
- 2 tablespoons ground flax seeds* linseed
- 4 tablespoons cold water
- 120 ml oat milk
- 1 tablespoon apple cider vinegar or lemon juice
- 250 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda baking soda
- 1 teaspoon ground cinnamon
- 150 g caster sugar*
- 200 g apple purée applesauce
- 120 ml sunflower oil
- 100 g sultanas optional
Instructions
- First preheat your oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Line a 12 hole muffin tin with muffin cases.
- Now make your flax eggs. Place 2 tablespoons of ground flax seeds (linseed) into a small bowl and add 4 tablespoons cold water. Stir well then set aside to thicken.
- Next add a tablespoon of apple cider vinegar to 120ml oat milk and set aside.
- Place 250g plain flour into a large mixing bowl with a teaspoon baking powder, ½ teaspoon bicarbonate of soda, a teaspoon of ground cinnamon and 150g caster sugar.
- Whisk to combine.
- Next pour your flax eggs, your oat milk mixture, 200g apple purée, 120ml sunflower oil and 100g sultanas into the flour mixture.
- Mix to combine.
- Spoon the mixture into the muffin cases and bake for 25-30 minutes until well risen and firm to touch.
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
- You can also use ground chia seeds
- Light brown sugar or coconut sugar both work well
- Nutritional information is approximate and is intended as a guide only.
Nutrition
If you like this you might also like this collection of Veganuary recipes.
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