Vegan Apple Cinnamon Muffins

Name: Vegan Apple Cinnamon Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 12 muffins
Ingredients: 1 ½ cups apple; 2 tablespoons all-purpose flour; 1 teaspoon cinnamon; ½ cup mashed ripe banana; ¾ cup granulated sugar; ½ cup unsweetened vanilla almond milk; ⅓ cup coconut oil; 1 tablespoon vanilla extract; 2 teaspoons cinnamon; 1 teaspoon ground nutmeg; 1 cup all-purpose flour; 2 teaspoons baking powder; pinch salt; pinches turbinado sugar; pinches cinnamon

User Reviews

4.7

246 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings
12 muffins
Calories
168 kcal
Course
Breakfast, Bread
Cuisine
American

Vegan Apple Cinnamon Muffins

Jade Rice

Report

These apple cinnamon muffins are studded with BIG chunks of apple! They're so easy to make and are perfect for a quick snack or breakfast to-go.

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Ingredients

Servings

Apples

1 ½ cups apple diced small + 1/4 cup apple, diced small, reserved for topping (I used 1 large unpeeled Fuji, and it yielded about 1 3/4 cups)
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Batter

½ cup mashed ripe banana about 1 large
¾ cup granulated sugar
½ cup unsweetened vanilla almond milk other milks may be substituted including coconut, soy, rice, cow, at room temperature
⅓ cup coconut oil melted (vegetable or canola oil may be substituted)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons baking powder
pinch salt optional and to taste
pinches turbinado sugar optional for sprinkling
pinches cinnamon optional for sprinkling

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Instructions

Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).
Prep the Apples
In a medium bowl, combine 1 1/2 cups apples, 1 teaspoon cinnamon, 2 tablespoons all-purpose flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
Make the Batter
In a large bowl, mash the bananas with a fork.
Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.
Add 1 cup flour, baking powder, optional salt, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
Bake for about 17 to 18 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.

Notes

Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Nutrition Information

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Serving 1 Calories 168kcal (8%) Carbohydrates 27g (9%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Sodium 93mg (4%) Fiber 1g (4%) Sugar 15g (30%)