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.
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.
What’s in Apple Cinnamon Muffins?
For this vegan muffin recipe, you’ll need:
- All-purpose flour
- Granulated sugar
- Unsweetened vanilla almond milk
- Coconut oil
- Vanilla extract
- Ground nutmeg
- Baking powder
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.
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.
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.
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!
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!
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.
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.
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- 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 all-purpose flour
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- pinches turbinado sugar, optional for sprinkling
- pinches cinnamon, optional for sprinkling
- 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
- 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
- In a large bowl, mash the bananas with a fork.
- 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.
- 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.
- Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
- 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.
- Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
- Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
- 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.
Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 93mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 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!
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.