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.
Prep Time10 minutesmins
Cook Time17 minutesmins
Total Time27 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: apple cinnamon muffins, apple muffins, vegan muffin recipe, vegan muffins
Servings: 12muffins
Calories: 168kcal
Author: Averie Sunshine
Ingredients
Apples
1 ½cupsapplediced small + 1/4 cup apple, diced small, reserved for topping (I used 1 large unpeeled Fuji, and it yielded about 1 3/4 cups)
2tablespoonsall-purpose flour
1teaspooncinnamon
Batter
½cupmashed ripe bananaabout 1 large
¾cupgranulated sugar
½cupunsweetened vanilla almond milkother milks may be substituted including coconut, soy, rice, cow, at room temperature
⅓cupcoconut oilmelted (vegetable or canola oil may be substituted)
1tablespoonvanilla extract
2teaspoonscinnamon
1teaspoonground nutmeg
1cupall-purpose flour
2teaspoonsbaking powder
pinchsaltoptional and to taste
pinchesturbinado sugaroptional for sprinkling
pinchescinnamonoptional for sprinkling
Instructions
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.
Notes
Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.