You’ll never believe these vegan apple muffins are completely plant-based! They’re soft and chewy with a streusel filling that adds a sweet crunch.
“You’d never know these muffins don’t have butter or eggs.” It was my mother-in-law, one bite. And that’s when Alex and I knew we had a recipe for success! These vegan apple muffins are perfectly moist and moist. The best part is a crunchy apple crumble muffin topping: it gives each bite a perfectly sweet crunch without being overly sweet. This is one of our favorite apple recipes. (Except for apple pie and apple crumble, of course!) Want to know all of our secrets? Continue reading.
Do you have ripe bananas? Try our vegan banana muffins instead!
Why are they better vegan apple muffins…hands down.
How do you make the best vegan apple muffins? Here are some of the tips to make them moist and succulent with the perfect crispy topping:
- Applesauce keeps them moist and acts as a binding agent. You don’t need an egg here. You don’t even need a flax egg to hold these muffins together, a substitute often used in vegan baking. Applesauce keeps muffins moist and is a binder that holds the batter together. (PS here’s how to make applesauce, and in an Instant Pot.)
- coconut oil instead of butter. These vegan muffins are plant based with coconut oil. It is used both in muffin batter and for filling.
- Crunchy crumble topping. This topping really takes the cake (um, muffin!). It adds a sweet crunch to every bite! Butter is typically used in a crumble topping, but coconut oil works just as well with sugar, oats, and cinnamon.
These muffins also feature the pure maple syrup, which provides just the right amount of sweetness. Do you want to add style? Drizzle with our icing sugar for 1 minute.
save muffins
What’s the best way to store these vegan apple muffins? The texture of the sprinkles can be slightly lost depending on how they are stored. Here is our recommendation:
- Once: Place the muffins on a wire rack and cover with a clean, dry kitchen towel. This keeps the crispy crumble topping intact.
- Up to 4 days: Place a paper towel at the bottom of an airtight container, place the muffins in, and line a paper towel on top. Paper towels will absorb moisture, which will keep the crispy topping in place.
- More than 4 days: Freeze these apple muffins in an airtight container and store for up to 3 months.
What is turbinado sugar? What is a deputy?
The streusel topping in these vegan apple muffins uses turbinado sugar. What is that? Turbinado sugar is raw sugar with large, light brown crystals. It is less processed than refined white sugar; it is boiled only once to remove the molasses. It has a more complex caramel flavor than refined sugar. Because its crystals are large, they add beautiful texture to muffins, cakes, and bread.
- How do you find Turbinado Sugar? You can find it in a grocery store or buy turbo sugar.
- Want a turbocharged sugar substitute? If you can’t find it, you can use light brown sugar instead of turbinado sugar. Though it lacks the signature crunch, it has a similar flavor.
More recipes for vegan breads and muffins
Alex and I love vegan cooking! Each of the recipes below are vegan and perfectly formulated to be 100% plant-based.
- Vegan Blueberry Muffins These vegan blueberry muffins are so delicious and contain no refined sugar or dairy. They are made with coconut oil and maple syrup.
- Healthy Pumpkin Muffins They look like these apple muffins but with pumpkin! Use coconut oil instead of butter.
- Best Vegan Zucchini Bread This quick bread is perfectly moist with a crunchy glittery sugar topping — no one will believe it’s vegan.
- Applesauce Muffins The batter is whipped in a blender and they come out moist and perfectly flavored. Make them with flax eggs for vegans.
- Vegan Banana Bread This deliciously moist Vegan Banana Bread will become a favorite in no time! It’s easy to make and has just the right amount of banana flavor.
This vegan apple muffin recipe is…
Vegetarian, vegan, plant-based and dairy-free.
The description
You’ll never believe these vegan apple muffins are completely plant-based! They’re soft and chewy with a streusel filling that adds a sweet crunch.
- 1 ½ cups plus 2 tablespoons all-purpose flour, divided
- ¾ cup Oatmeal, divided
- 1 tbsp cinnamon, shared
- 1 teaspoon Ginger
- 1 teaspoon pimento
- 2 teaspoons baking powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup maple syrup
- 1 ¼ cup applesauce
- 1 cup apple cubes (1 medium apple)
- ½ cup refined coconut oil, half melted and half at room temperature
- 1 tbsp vanilla extract
- ¼ cup turbo sugar*
- Preheat the oven to 350 degrees Fahrenheit. Place 12 muffin cases in a muffin tin.
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup rolled oats, and 2 teaspoons cinnamon with ginger, allspice, baking soda, baking soda, and kosher salt.
- Melt ¼ cup coconut oil with maple syrup. In another bowl, mix the maple syrup and coconut oil mixture with the applesauce and vanilla.
- Combine the wet ingredients with the dry ingredients and stir until a smooth paste forms. Mix in the diced apples.
- In another medium bowl, add the remaining ¼ cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and ¼ cup room temperature coconut oil. Using a pastry blender or fork, cut the coconut oil into the remaining ingredients until evenly mixed and a crumbly layer of crumbles forms.
- Divide the batter evenly among the muffin cups. Then cover with a thin layer of sprinkles.
- Bake until a toothpick comes out clean (if your oven is uneven, turn the pan halfway through), about 25 to 30 minutes. Allow to cool in the pan for 5 minutes, then remove the muffins and transfer to a cooling rack to cool completely.
Remarks
*We highly recommend using Turbinado Sugar for its signature crunch! However, we substituted the brown sugar and they still taste delicious.
- Category: muffins
- Method: Cooked
- Kitchen: American
Keywords: Vegan apple muffins
