Description
These vegan apple muffins are the perfect autumn breakfast treat. They're packed with fresh apples and warming fall spices, and topped with a buttery oat crumble. Better yet, they're quick and easy to make and store well in the freezer so you can reheat and enjoy all fall.
Ingredients
Muffins:
- 2 flax "eggs" (2 tablespoons ground flax meal + 5 tablespoons water)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup unsweetened applesauce
- 1/4 cup nondairy milk
- 1 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 2 cups all purpose flour (or gluten free 1:1 flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup peeled and diced apple
- 3/4 cup finely chopped walnuts
Topping:
- 1/2 cup old fashioned whole rolled oats
- 1/3 cup brown sugar
- 2 tablespoons vegan butter, melted
- 3/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350˚F/175˚C. Line muffin tins with liners.
- Stir together flax meal and water and set aside to thicken for 10-15 minutes while preparing the rest of the ingredients.
- Make the topping in a small bowl by stirring together oats, brown sugar, melted butter and cinnamon. Set aside.
- Add oil, applesauce, milk, vanilla, apple cider vinegar and both sugars to a large mixing bowl. Use a hand mixer or whisk to beat until well combined.
- In another bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir the flax eggs into the wet ingredients. Add the dry mixture to the wet mixture and mix until well combined.
- Fold in the apples and walnuts to the batter.
- Scoop muffin batter evenly into each liner, filling just over 3/4 of the liner. Top each muffin with an even amount of oat topping.
- Bake for 25-27 minutes, or until a toothpick comes out clean.
Notes
Apples: our favorite apples for baking include Honeycrisp, Granny Smith and Pink Lady. We'd avoid Red Delicious or McIntosh, both of which tend to get super mushy and mealy in baked goods.
Flax egg: you'll need to use ground flax meal here, not whole flax seeds. Be sure to let this thicken up for 10-15 minutes before incorporating into the wet ingredients to make sure that it reaches the right consistency. You can read more about flax eggs and why we use them here.
Gently press the streusel into the muffin batter so it doesn't fall off (and make a mess) when eating.
Storage: store leftover muffins in an airtight container for up to 4 days at room temperature or in the refrigerator. Be sure to let the muffins cool completely before storing.
Freezer storage: for long term storage, store in an airtight container in the freezer for up to 3-6 months. (As long as there's no freezer burn, they're fine to eat!) Reheat in the microwave for 30 seconds, until warmed through.
Adapt for mini muffins: if using a mini muffin tin, start checking the muffins for doneness between 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 227
- Sugar: 16.2 g
- Sodium: 149 mg
- Fat: 11.2 g
- Carbohydrates: 30.4 g
- Fiber: 1.7 g
- Protein: 2.7 g
