Vegan Chunky Apple Cinnamon Muffins

Vegan Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.

Vegan Apple Cinnamon Muffins recipe

Easy Apple Cinnamon Muffins

I’m on a muffin kick the past couple weeks. First pumpkin, now apple. How’s that for seasonally-appropriate? 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-originals recipe.

They’re full of chunky apple pieces and are spiced with cinnamon and a bit of nutmeg, which gives them a nice pop. I’m a cinnamon fan, so I 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.

These vegan 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 banana. Bananas, pumpkin, and avocado are workhorses in vegan baking for the moisture, richness, and softness they help create.

These apple 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.

If you’ve ever forgotten to pick up eggs or ran out of butter, don’t worry. You won’t miss them in these apple cinnamon muffins. 

Vegan Apple Cinnamon Muffins on countertop

What’s in Apple Cinnamon Muffins? 

For this vegan muffin recipe, you’ll need: 

  • Apples
  • All-purpose flour
  • Cinnamon
  • Banana
  • Granulated sugar
  • Unsweetened vanilla almond milk
  • Coconut oil
  • Vanilla extract
  • Ground nutmeg
  • Baking powder
  • Salt

Vegan Apple Muffin cut in half and stacked on itself

How to Make Apple Cinnamon Muffins

To make these vegan apple cinnamon muffins, you’ll first need to dice the apples and toss them with a little cinnamon and flour. This gives the apples a little flavor and prevents them from sinking to the bottom of the muffins while they’re baking. 

To make the muffin batter, simply combine the wet and dry ingredients in separate bowls, then combine the two. Gently fold in the diced apple, and divide the batter between 12 greased muffin cups. If desired, sprinkle the top of each muffin with turbinado sugar and additional cinnamon before baking. 

These muffins need to bake until they’re domed on top and a toothpick inserted in the middle comes out clean. Let them cool in the muffin pan for roughly 15 minutes before removing them and allowing them to cool on a wire rack. 

Vegan Apple Cinnamon Muffins on plate

Is There a Banana Substitute I Can Use? 

The banana flavor isn’t noticeable, but it adds fluff to 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.

Is There a Coconut Oil Substitute I Can Use? 

These apple cinnamon 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.

two vegan muffins stacked on top of each other

Can I Make This as a Quick Bread? 

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

What Are the Best Apples for Muffins? 

You can use any apple you’d like in these apple cinnamon muffins! I used a large Fuji apple, but any crisp apple will do. Other great baking apples include Granny Smith, Pink Lady, Crispin, and Jonagold. 

Vegan Apple Cinnamon Muffin cut in half

Can I Use Another Type of Milk? 

Yes, any milk (non-dairy or cow’s milk) will work in this recipe. Just note that you should use an unsweetened milk, otherwise your apple muffins will turn out far too sweet. 

Can I Make These Muffins Gluten-Free? 

I haven’t tried it myself, so I can’t say for sure. However, some readers have reported success making these muffins with a one-to-one gluten-free flour substitute. Give it a try, it might work! 

three Vegan Apple Muffins stacked on top of each other

Can I Double This Recipe? 

Most likely, yes. Just keep in mind that you’ll want to actually measure out the mashed banana and diced apple, as too much moisture in the batter can make it runny (it’s easy to mess up the batter when doubling a recipe!). 

Can I Use Another Type of Fruit?

You may be able to add diced pears or another fruit with a similar consistency to apples, but generally I would stick to using apples for this recipe. If you’re looking for more fruit muffin recipes, check out my muffin recipe archive for some great ideas! 

Vegan Apple Cinnamon Muffin

How to Store Apple Cinnamon Muffins

These vegan apple muffins can be stored at room temperature for up to 5 days. You’ll need to keep them in a cool spot in an airtight container. 

You can also freeze these muffins quite easily for up to 6 months. Just let them cool completely before sealing them inside a freezer bag or another freezer-safe container. When you’re ready to enjoy the frozen apple cinnamon muffins, either let them come to room temperature on your countertop, or microwave them for 15-second intervals until they’re heated through. 

stack of Vegan Muffins

Tips for Making Apple Cinnamon Muffins

When making the batter, you may need to add extra flour if the batter looks a little runny. Depending on how juicy your apples and mashed banana are, your batter may look perfect, or it may be a little thin. If it seems too runny, add the extra flour in a tablespoon at a time until your batter seems right. 

Also note that when making the batter you’ll want the milk (whatever kind you use) to be room temperature. If the milk is too cold, it may cause the melted coconut oil to re-solidify, and you’ll wind up with chunks of oil in the batter. 

Lastly, 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 - You'll never miss the eggs or butter in these easy, healthy muffins loaded with apples & cinnamon!

Vegan Apple Cinnamon Muffins

Vegan Apple Cinnamon Muffins

These apple cinnamon muffins are studded with BIG chunks of apple! They're so easy to make and are perfect for a quick snack or breakfast to-go.

Yield: 12 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 all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • pinches turbinado sugar, optional for sprinkling
  • pinches cinnamon, optional for sprinkling

Instructions

    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).

Prep the Apples

  1. 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.

Make the Batter

  1. In a large bowl, mash the bananas with a fork.
  2. 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.
  3. 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.
  4. Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
  5. 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.
  6. Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
  7. Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
  8. 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.

Notes

Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 168 Total Fat: 6g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 93mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 1g

More Vegan Muffin Recipes: 

Fluffy Vegan Coconut Oil Banana Muffins — These Vegan Banana Muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

Fluffy Vegan Coconut Oil Banana Muffins averiecooks.com

The Best Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter.

Vegan Oatmeal Chocolate Chip Trail Mix Muffins — These muffins are hearty, sweet enough without being too sweet, and full of tons of chewy texture in every bite from the raisins and oats.

Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan!

Vegan Carrot Cake Muffins – Accidentally vegan muffins that are bursting with authentic carrot cake flavor!

Skinny Vegan Chocolate Chip Muffins – One bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite!

Vegan Chocolate Chip Pumpkin Muffins — These are some of the best pumpkin muffins I’ve ever had, vegan or not, and I’ll put them up against muffins made with eggs and butter.

167 comments on “Vegan Chunky Apple Cinnamon Muffins”

  1. Hello! I’m keen to try this recipe, but I have a friend who is allergic to banana. Would a chia egg work in this case? Or would you recommend I use avocado? Another friend of mine who will eat this is allergic to nuts (I know, I know) so I wanna use coconut milk. Would it make the muffin taste too, er, coco-nutty? Thanks, from a vegan cooking newbie x

  2. Thank you for this awesome recipe! Tasted yum, wouldn’t change a thing.

    Rating: 5
  3. Thank you so much Averie for another perfect recipe!👌 Another lunchbox hit👍

    Rating: 5
  4. I sibbed out the banana with applesauce and it worked just as well! Super soft and delicious! My baby is going crazy for them!

    Rating: 5
  5. These were very easy to make and absolutely delicious! I didn’t have bananas on hand so I subbed 1/2 cup of pumpkin puree and they are perfect for fall! Also I used vegetable spread instead of coconut oil to make it less greasy, lower calorie, and to prevent that unfortunate solidification while I’m trying to mix up everything! They make great muffins and you’ll probably want to double the recipe otherwise you’ll eat them up before you know what happened! Last time I tried doubling and used the other half to make a loaf of bread instead and it was heavenly! 10/10 would recommend this recipe to Anyone!

    Rating: 5
  6. Hi Avery! Thanks so much for this delicious recipe. I have the triple-challenge in baking in my kitchen: high altitude (5000+ ft), celiac disease (so everything gluten-free) and now we have chosen to go with a primarily plant based diet. I made this quickly this morning using less baking powder for the altitude (1-1/2 tsp), and GF flour for the all-purpose flour. Unfortunately, I was in a hurry and forgot my go-to baking trick for GF baking and they turned out gummy in the center… totally my fault. But even so, THEY TASTED AMAZING and no one is complaining about the texture. Next time I will use 3/4 cup GF flour and 1/4 cup almond meal (that’s my trick that has so far worked every time for changing a non-GF baking recipe successfully). I will try them again next weekend with that adjustment and let you know how it goes (for any other vegan celiacs 🙂). Thanks again!

    Rating: 5
    • Thanks for the 5 star review and glad this recipe fits the bill for you and yes you do have a triple baking challenge going on but glad these work for you. Thanks for sharing what you did, I’m sure others reading it will find it helpful.

  7. They are in the oven, the batter was very very thin. I am kinda worried these will never firm up. The batter tastes amazing though!

  8. These are AMAZING! Thanks for a wonderful recipe!

    Rating: 5
  9. I made these muffins and they turned out quite well! I added 1/2 cup of rolled oats to mine because of concerns for thin batter, and I used applesauce (no bananas on hand). Admittedly, I forgot to coat the apples with flour, but they were still well distributed. Thank you for the recipe, it’s excellent!Just a note, I calculated the calories per muffin (assuming one makes 12 total muffins) and I got about 160 calories apiece (175 with oats), which is much lower than the calculated value from the Nutrition Information button. Did I miscalculate something?

    Rating: 5
  10. These were delicious – thank you! I didn’t have a banana so I used flaxseed meal and a few tablespoons of chia seeds. I add light brown sugar instead of white sugar as well. They turned out super moist and delicious.

    Rating: 5
  11. I just made them for my sister’s birthday tomorrow and they turned out very well!I used gluten-free flour and 1,5 tbsp apple sauce instead of the banana because I don’t like the banana taste in baked goods. Also I didn’t have almond milk so I used rice milk instead.I put the leftover apple slices on top of the muffins and sprinkled them with brown sugar to get something like a caramelized taste + look and it worked out very well!After ~20mins in the oven I took them out and they were soft with a slightly crunchy top (due to the sugar + apple slices) which I really like!Great and easy recipe for cinnamon-lovers, not too unhealthy like cupcakes e.g. and still you can make them look very nice and not basic at all!I sometimes find it hard to bake vegan muffins/cakes since the texture and/or taste often don’t fit my expectations, but these apple-cinnamon-muffins definitely did!Easy, tasty, cruelty free, I love it!

    Rating: 5

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