Vegan Chunky Apple Cinnamon Muffins

I’m on a muffin kick the past couple weeks. First pumpkin, now apple.

How’s that for seasonally-appropriate.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

Both are vegan, but you’d never know it because they sure don’t taste like health food.

I love it when I don’t have to compromise on taste or texture, even without using eggs or butter, and can create a healthier-than-the-alternatives recipe.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

They’re full of chunky apple pieces, and are spiced with cinnamon and a bit of nutmeg, giving them a nice pop.

I’m a cinnamon fan, and used 3 teaspoons. It’s not over-powering and I think apples can really stand up to spices. In fact, I’d probably use more next time.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

The muffins are fast and easy to make, you don’t need a mixer, and ready in under a half hour.

To replace the egg, I used one large bananaBananaspumpkin, and avocado are workhorses in vegan baking for the moisture, richness, and softness they help create.

The banana flavor isn’t noticeable, and it’s present for its texture and to fluff the batter like an egg would. Applesauce could likely be substituted, although I haven’t tested it. I suspect the muffins won’t be as soft and tender with applesauce as with a banana.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

Rather than using melted butter, I used Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. iHerb is my online shopping source of choice for everything from probiotics to face cleanser to stevia.

The muffins don’t taste like coconut, and even if you don’t like coconut, I suggest using coconut oil anyway. It adds a flavor undertone you can’t put your finger on, and lends a subtle richness that’s so comforting. Sub with canola or vegetable oil if you must.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

After scooping the batter in my muffin pan, I topped each muffin with a few reserved apple chunks because I wanted the visual appeal of seeing hearty apple pieces crowning the soft muffins.

The apples soften while baking, and take on a chewier texture, but still have some snap and faint crunch. Their juices release, and it helps the muffins stay soft and moist.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

The muffins are springy, bouncy, soft and fluffy, with the right amount of density. Light enough, but not airy.

The smell while they bake is heavenly, from the cinnamon, nutmeg, apple, banana, and coconut oil. Your house will smell like a fall-scented candle, minus the candle.

I suspect the recipe would work as mini-loaves, adding about 5 minutes to the baking time. It likely would work as one large 9×5 loaf, and would probably take 45 to 60 minutes at a reduced oven temp of 350F, but I haven’t tried.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

I love muffin tops, I mean, who doesn’t relish picking off those perfectly domed, prized-possessions?

Going to town on muffin tops with baked-in apples is a page straight out of muffin top heaven.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

If you’ve ever forgotten to pick up eggs or ran out of butter, don’t worry.

You won’t miss them.

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

Vegan Chunky Apple Cinnamon Muffins - You'll never miss the eggs or butter in these easy, healthy muffins loaded with apples & cinnamon!

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Vegan Chunky Apple Cinnamon Muffins

The soft, fluffy, tender muffins are full of chunky apple pieces, that soften and turn slightly chewy while baking. The muffins are well-spiced with cinnamon and a bit of nutmeg, giving them a nice pop of comforting flavors. You'd never guess these muffins are vegan or on the healthier side, and you won't miss the eggs or butter one bit in this fast, easy, no-mixer recipe. I used coconut oil and it doesn't make the muffins taste like coconut, but substitute if desired with another oil. I suspect applesauce may be used instead of banana, but I have not tested it. The muffins are great for breakfast, snacks, and freeze well.

Yield: 1 dozen medium/large muffins

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Ingredients:

Apples
1 1/2 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
1/2 cup mashed ripe banana (about 1 large)
3/4 cup granulated sugar
1/2 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), at room temperature
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup plus all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
pinches turbinado sugar, optional for sprinkling
pinches cinnamon, optional for sprinkling

Directions:

  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. For 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.
  3. Batter - In a large bowl, mash the bananas with a fork.
  4. 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.
  5. 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.
  6. Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
  7. 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.
  8. Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
  9. Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
  10. 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. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Thanks for the entries in the Deluxe GIR Kitchen Spatulas Giveaway

What have you been making with apples this fall? Favorite apple recipes?

   

107 Responses to “Vegan Chunky Apple Cinnamon Muffins”

  1. #
    51
    Jenny Cruger — October 7, 2013 at 5:49 pm

    Hey Averie – Not sure if you remember me (we were supposed to go to Joy’s workshop together), but I randomly stumbled across this recipe googling for a vegan apple muffin recipe for my son and I to make this afternoon, and I realized it was you! I was totally drawn to the gorgeous pictures and the muffins were AMAZING! Thank you for sharing :)

    Reply

    • Averie Sunshine replied: — October 7th, 2013 at 6:11 pm

      Hi Jenny I definitely remember you! When I realized that food/blogging/and food photography/cookbook writing was the direction my life was headed, I pulled out of that workshop. Kind of wish I had gone b/c she kept ALL of my money and would not give any back (shady!!) but such is life. Anyway – wow, SMALL world! That is awesome that you were going to make vegan apple muffins for you son. What a lucky guy! Thanks for saying hi, Jenny!!

      Reply

  2. #
    52
    Ella — October 10, 2013 at 3:54 am

    I am eating one of these right now and it is so good!!
    I didn’t have any ripe bananas. Since I assume it was doing a binding job, I replaced it with oats that I soaked in a little extra almond milk (all up 1/2 cup.) They worked a treat!
    I also used whole wheat flour and it went perfectly.
    The batter was the perfect amount for my 12 muffin cups.
    Thanks!

    Reply

  3. #
    53
    Kim — October 16, 2013 at 5:31 pm

    I made these tonight as mini muffins (about 10 min bake time). Mine didn’t look the same, they are more speckled? But they are so delicious! Thank you!

    Reply

    • Averie Sunshine replied: — October 16th, 2013 at 10:45 pm

      Speckled – maybe the way your apples reacted with the baking powder and/or spices? Hard to say when baking with fresh fruit but glad you love them!

      Reply

  4. #
    54
    Emma — October 20, 2013 at 12:09 pm

    Would the banana be a replacement for one or two eggs? I don’t have any bananas on hand. I am not vegan but I am lactose intolerant, so I’m excited to try this recipe because most apple muffins seem to be made with sour cream…

    Reply

    • Averie Sunshine replied: — October 20th, 2013 at 1:03 pm

      I would say go with 1 egg and if the batter seems overly thick, toss in a 2nd egg. LMK what you end up doing and how it works!

      Reply

  5. #
    55
    Gina — November 8, 2013 at 9:40 am

    These are incredibly good! They have a fabulous, light texture! No one would ever guess that these are vegan. This is going in my favorites box.

    Reply

    • Averie Sunshine replied: — November 8th, 2013 at 9:57 am

      I agree with you, Gina! So glad you love them and they’re going in your favorites box!

      Reply

  6. #
    56
    Avra-Sha Faohla — November 21, 2013 at 8:16 pm

    Wow, what great flavor! I quartered the recipe and made a few muffins and ate them all warm. That was my dinner. (Very healthy, I know . . . but I also ate the rest of the apple (I’d used about half) and half a green pepper while these were baking.) Anyway, they were delicious! Perfect little autumn muffins. And mine came out so wonderfully moist, too!

    Thank you for sharing.

    Reply

    • Averie Sunshine replied: — November 21st, 2013 at 8:18 pm

      That’s great you were able to quarter the recipe! And that you had muffins for dinner. I love the way you think and I see it as far better than say…a big baked potato. And so glad you tried them & told me you were able to really reduce the batch size. I will keep this in mind for others who ask!

      Reply

      • Avra-Sha Faohla replied: — November 21st, 2013 at 9:48 pm

        I’m just by myself so I’m always majorly scaling everything down. :D It does get confusing if you’re not used to it, though. For instance, sometimes cups have to get changed to tablespoons because you can’t exactly work with 16ths of cups. So in this recipe (quartered), 3/4 cup of sugar becomes 3 tablespoons and 1/3 cup of oil (I used canola) becomes 1 1/3 tablespoons, in case anyone wants to know the conversions.

        Oh, and a tablespoon of vanilla becomes a 1/4 tablespoon, a measurement for which there is no measuring spoon as far as I know. One could be exact with 3/4 teaspoon if desired, but as I don’t think vanilla has to be exact I just used a teaspoon and didn’t fill it up all the way. ;)

        • Averie Sunshine replied: — November 22nd, 2013 at 12:02 am

          Wow that is so informative and helpful, and I applaud you for doing that. There are so many times where I halve recipes, and it gets tricky when there’s partial eggs, and things like 1/3 cup or 3/4 cup when you’re trying to quarter them, like you did. Better to start thinking of things in the approx number of tablespoons and start halving or quartering mentally that way – I agree! And you can never have too much vanilla :)

  7. #
    57
    Avra-Sha Faohla — November 22, 2013 at 9:34 am

    The tablespoon measures should be exact and not approximate as there are supposed to be 16 tablespoons in a cup. ;)

    But, oh, eggs! Yes, eggs are hard to divide and can never be perfectly precise. What I do to quarter an egg is beat the egg and split it between two identical plastic cups, and then I eyeball it and pour from one to the other until they seem even. I then pour one cup into a small bowl and split the other half between the cups to get quarter-eggs. One quarter goes in the bowl with the half-egg (which then gets microwaved and eaten. Nothing goes to waste!) and the other quarter goes into the recipe.

    So, yeah, eggs have to be eyeballed so their measurements are approximate. But then again, even with whole eggs it’s not exact since eggs are never exactly identical, are they?

    Reply

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