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4.7 from 246 votes

Vegan Apple Cinnamon Muffins

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.

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

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 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

Instructions

    Cup of Yum
  1. 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).
  2. Prep the Apples
  3. 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.
  4. Make the Batter
  5. In a large bowl, mash the bananas with a fork.
  6. 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.
  7. 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.
  8. Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
  9. 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.
  10. Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
  11. Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
  12. 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

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%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 168

% 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.