Vegan Apple Cinnamon Muffins
User Reviews
4.7
Vegan Apple Cinnamon Muffins
Description
Vegan Apple Cinnamon Muffins are prepared by folding diced apples tossed in cinnamon and flour into a well-spiced batter featuring mashed bananas, almond milk, coconut oil, and vanilla. The flour-coating of the apples helps prevent them from sinking during baking, distributing the fruit throughout the muffins. The batter is thick and gently mixed to maintain tenderness, baking quickly in a muffin tin until done.
The combination of cinnamon and nutmeg infuses the muffins with a warm, cozy flavor that complements the apples. The texture is moist due to the bananas and oil, balanced by the small pieces of fruit. The optional sprinkling of turbinado sugar adds a slight crunch and subtle sweetness to the tops.
These vegan muffins are perfect as a snack or breakfast item. They store well airtight at room temperature for several days or can be frozen for longer preservation.
Ingredients
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 banana about 1 large, mashed ripe
- ¾ cup granulated sugar
- ½ cup almond milk other milks may be substituted including coconut, soy, rice, cow, at room temperature, unsweetened vanilla
- 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
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
- Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze muffins for up to 6 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 168kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 93mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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