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

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


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

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

Rather than using melted butter, I used Coconut Oil from 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

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

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

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

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

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

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.


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

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


  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?

145 comments on “Vegan Chunky Apple Cinnamon Muffins”

  1. These muffins have everything I love about the fall! Apples, cinnamon, the fragrance, the color! I love it when you can make such beauties with no eggs!

  2. I just love these muffins Averie! I can smell them baking now!!! YUM.

  3. Oh wow. Those look amazing. Love the visible apple chunks – talk about a fantastic mouthful of textures and flavors.

  4. I love all the apple recipes I’m seeing, and this one looks chalk full of them! Nice and healthy and delicious, too. Pinning!

  5. I’ll take the heavy hitter anytime…all of them please

  6. How cute are these muffins?! Love the chunks of apple and the cinnamon, of course!

  7. I love muffins with big chunks of fruit in them – so good! I’ve been using coconut oil a lot lately – it imparts such a lovely flavor to everything. Thanks for sharing this!

  8. You’re on a roll with these muffins! They look delicious, and such a great way to use apples this fall!

  9. Yay for muffin kicks! I love your take, and I especially love that they’re vegan – it’s just not easy to find good, moist vegan muffins these days. Thank goodness for ripe bananas and almond milk! :)

  10. YUM! I adore using mashed banana in place of eggs in my recipes. It keeps everything together, tastes delicious, and keeps everything moist!

  11. Keep the vegan muffins coming! Maybe it will be a healthy fall! This look fantastic, I love the chunks of apples inside and on top!

  12. These make me SO excited for fall and apple season. And for muffins too!

  13. I am all about vegan muffins! Especially when they look *this good! Love all those gorgeous apple chunks, too

  14. Oh my, I want to eat ’em all!!! I think I can almost smell them! :) Wishful thinking…

  15. Apples in muffins are my all time favorite, the chunk apples with just a little bite are the best!! I love that they are vegan too, I need to start cutting back on things, especially since it’s not sweatpants weather here..yet ;) I am jealous of you being a bit cooler than us!!

    • Not really any cooler down here in 80F San Diego than in the OC I don’t think :) But the rest of the country isnt having our typical hot/warm Sept weather so I made these. As I sweated while they baked :)

  16. I am beginning to love vegan muffins even more than regular muffins – they are so delicious! This look like no exception!

  17. Hi Averie–I am most definitely on board with the seasonal kick, but (after reading some of your replies to other comments) am simply in love with what you have created here at your blog. Five years already–how time flies! As someone who has already managed to go through so many experimental phases in blogging in just a year, getting a feel for what works for me and what doesn’t, I just wanted to take out a moment to say that posts like these are a total inspiration to keep experimenting and adventuring in blogging. THANK you, Averie!

    • Thanks for the lovely comment and yes, my blogging continues to evolve. I try to post what I love, what I know readers want, or think they want, and try to find a balance of healthy, vegan, versus totally…not so much either of those things :) It’s all a balancing act and some weeks and months there’s a great mix; other times, not as much and it’s nice to post a few vegan recipes in a matter of a week and have people say they appreciate them! :) And that this post is appreciated – thank you!!

  18. Averie these look so good and remind me of an apple muffin recipe I made last year and HAVE to make again. I just bought a few huge Heney Crisps and am dying to bake with them. :)

    I love all of those huge apple chunks tucked inside of every bite and that you snuck banana and coconut oil inside. This is the perfect autumn breakfast or snack. I love apple baked goods so much and am glad you share that love!

    • Just like I figured I had better hop to it with the pumpkin recipes, the apple ones, too. Does the world need another apple muffin recipe? No. But I tried to make it unique with the coco oil, vegan, etc. Your apple muffins are a work of art. Love them!

  19. These look delicious but can they be made without the sugar? I don’t eat sugar. Could I perhaps substitute organic raw honey or pure maple syrup ? Wonder if that would alter the taste at all? And I love cooking/baking with coconut oil but my picky son says it tastes funny to him Thanks!!

    • “Wonder if that would alter the taste at all?” <--- of course if you remove all the sugar YES the taste will be altered. That would be the case with any recipe; if you remove an ingredient of course the results will vary. You could sweeten with raw honey or maple if you want to compensate by bulking up the dry ingredients/flour and are experienced in the kitchen to do so. But as you are aware, I'm sure, honey and maple are forms of sugar and the body really treats them as sugar, when it comes right down to it. I say make the recipe as written!

  20. Making these now, they look so good, and I have everything on hand. Just a note to those who don’t always plan ahead (like me) – the melted coconut oil solidified when it hit the mixture with the cold almond milk in it! Bring it all to room temp.! I’ve got the mixture near the oven waiting for it to liquify again. Pretty sure I should know better. Looking forward to trying them, thank you!!! I feel silly!

    • Coconut oil liquefied again, muffins finished, and everyone loved them! Be careful, they’re addictive. Thank you again for the great recipe! I’m making more for a party tomorrow! :)

      • Thanks for trying them, Debbie, and yes, if your milk is very cold and your coconut oil is freshly warmed, the cold milk can cause it to solidify but I find that vigorous whisking smooths it out and if you have a few pebble chunks, not a biggie. But yes, room temp ingredients are always best.

        So glad you loved them enough to make more tomorrow for a party!

  21. Hi Averie, I made these today and…wooooooow!!! They also became part of my breakfast routine together with your vegan blueberry muffins!! But I will admit it, these ones are even easier to make, as I don’t have to worry about finding the perfect avocados! They are so soft, moist and tasty..amazing!! :)

    • Glad you love them and I agree – even easier than the bb/avo muffins because of the avo situation. Have you tried the vegan pumpkin choc chip ones yet? I LOVE those too! And super easy! You can use pureed squash if you can’t get canned pumpkin (in the US, canned pumpkin is really canned squash many times! but people don’t even know it..ha)!

  22. I made two mini loaves. Wonderful texture! Moist with a nice crust. I forgot the sugar and they came out great still. Very sweet. My oil did solidify when I added the cold milk. The result? Nice cinnamon chunks in the bread. Not bad at all! Seriously loved this and will make often. Great snack.

    • Depends on how sweet your bananas and apples are I guess. Mine were sweet, but not overly. Glad you liked them! And yes, room temp milk will prevent the clumping up but hey, I love the idea of the visible cinn chunks in the bread!

  23. This sounds stupid but I’ve been trying to watch my calories and I’d like to know how much calories per muffin.

  24. I am so happy I found you via Love Grows Wild linky party! I love Vegan recipes!
    I have shared via Google+, tweeted, Stumbled, Pinned. I am now following you on all of your Social Networks!
    Thanks for sharing!

    Lisa @PrincessMouseyCards

    • Thanks for finding me and all the follows! I don’t even know what linky party that is?! I’ll google it and see if I can figure it out. Thanks for stopping by and the great comment & support!

  25. Just pinned this! These look so pretty and tasty!! Can’t wait to bake these and enjoy with a cup of coffee this weekend! :) Thanks Averie!

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