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.

5 / 5 ()
Did you make this recipe?


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.

Only Eats

Related Recipes

Fluffy Vegan Coconut Oil Banana Muffins

Fluffy Vegan Coconut Oil Banana Muffins

Vegan Chocolate Chip Pumpkin Muffins

Vegan Chocolate Chip Pumpkin Muffins - Easy Recipe at

The Best Vegan Blueberry Muffins

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

Pineapple Coconut Oil Banana Bread – Like eating a tropical vacation. Soft, moist, tender, and so flavorful

Cinnamon Sugar Mini Donut Muffins

Cinnamon Sugar Mini Donut Muffins - Recipe at

Apple Pie Pancakes with Vanilla Maple Syrup

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at

5-Minute Microwave Apple Cinnamon Crumble For One (vegan, GF)

5-Minute Microwave Apple Cinnamon Crumble For One (vegan, gluten-free) - 5-Minute Easy Recipe at

Caramel Apple Bars (GF with vegan adaptation) – Caramely, gooey, and the chunky apples pieces and oats give great chewiness and texture, while the brown sugar enhances the caramel notes

Caramel Apple Crumble Pie – The easiest and best apple pie

Caramel Apple Crumble Pie

Spiced Apple Pie Smoothie (vegan, GF) – A creamy and easy way to drink your apple pie rather than chew it

Thanks for the entries in the Deluxe GIR Kitchen Spatulas Giveaway

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

160 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.