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apple muffin on a white board with a bite taken out of it with glaze
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5 stars (19 ratings)

Best Ever Vegan Apple Muffins

These impressive bakery-style Vegan Apple Muffins are loaded with chopped apples and cinnamon, topped with a sweet crumble topping, and decorated with vanilla icing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 338kcal
Author: Nora Taylor

Ingredients

Muffins

  • 2 tablespoons ground flaxseeds
  • 5 tablespoons water
  • 2 cups all purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted vegan butter
  • 3/4 cup oat milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups peeled and diced apples

Crumb topping

  • 1/4 cup melted vegan butter
  • 1/3 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 2/3 cup all purpose flour

Optional icing

  • 1 cup powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon oat milk
US Customary - Metric

Instructions

  • Preheat your oven to 425 degrees F and line a standard muffin pan with paper liners. Spray lightly with oil.
  • In a small bowl, stir the ground flaxseeds and water together. Set aside to thicken; these are your flax eggs.
  • In a large bowl, whisk together all the dry ingredients: flour, sugars, baking powder, cinnamon and salt.
  • To the bowl with the dry ingredients, pour in the melted vegan butter, oat milk, vanilla and flax eggs. Stir with a large spoon until just combined, but do not over mix or your muffins will be dense.
  • Fold in the apples.
  • Using a small measuring cup or ice cream scoop, transfer the batter to the prepared liners and fill to the top.
  • Make the crumb topping: In a small bowl, combine all ingredients and mix with a fork until crumbly.
  • Sprinkle the crumb all over the tops of the muffin batter.
  • Bake for 5 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 15-18 more minutes, until a toothpick inserted in the center comes out clean. This will help the muffins be tall!
  • Make the icing: Add the powdered sugar, vanilla and non-dairy milk to a small bowl and use a fork to whisk until combined and smooth.
  • Drizzle icing over warm or cooled muffins. They will stay fresh for 2-3 days at room temperature, up to 1 week in the refrigerator and can also be frozen.

Notes

  1. Gluten free - You may use a quality gluten free flour mix in the muffins and the crumb topping.
  2. Oil free - Use applesauce in place of the butter for the muffins. I'd probably just leave off the crumb topping for oil free.

Nutrition

Calories: 338kcal | Carbohydrates: 59g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 202mg | Potassium: 158mg | Fiber: 2g | Sugar: 36g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg