These vegan apple cinnamon muffins are a perfect treat for breakfast or a snack! Plus, they come together in just one bowl, so you can whip them up in no time!

vegan apple cinnamon muffins
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I’ve been baking a lot of muffins lately, and these vegan apple cinnamon muffins are my current favorite! They’re easy to whip up in one bowl and I love how they’re not too sweet, so I can enjoy them for breakfast without worrying about a sugar crash. You only need basic pantry ingredients for this vegan apple muffin recipe, and they’re completely plant-based! You’re going to love these for a quick snack. To make them even more filling, slice them in half and top each half with a smear of peanut butter! Or for a sweeter treat, try them with a dollop of apple butter on top. 

If you’re looking for other tasty vegan muffin recipes, try my vegan blueberry muffins, zucchini muffins, blackberry muffins, raspberry muffins, or sweet potato muffins!

Ingredients & Substitutions

  • Flour: All-purpose flour gives the muffins structure.
  • Leavening Agents: A combination of baking powder and baking soda help the muffins rise.
  • Spices: Ground cinnamon provides a warm flavor that complements the apples.
  • Sugar: Dark brown sugar adds sweetness. You could substitute for coconut sugar, if desired.
  • Oil: Avocado oil ensures a moist crumb. You could substitute for vegetable oil.
  • Almond Milk and Apple Cider Vinegar: These combine to create a vegan buttermilk substitute that makes the muffins soft and tender. You could substitute with white vinegar, if you don’t have apple cider vinegar. Any plant-based milk can be used.
  • Apples: The chopped apple provides a burst of natural sweetness. I used Fuji but any sweet red apple can be used. If you’d like a tart flavor, use Granny Smith apples.

How to Make These Muffins

In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
Add the vinegar to the non-dairy milk (allow to curdle slightly).
Add the brown sugar, avocado oil, and milk to the flour and combine.
Add the diced apple and stir until just distributed.
Scoop into the lined muffin pan, filling to about ½” below the top.
Bake for 20-25 minutes until a toothpick inserted comes out clean.

Tips for Perfect Muffins

  • Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh to get the best rise in your muffins.
  • Don’t Overmix: Stir the batter until the dry ingredients are just combined with the wet ingredients. Overmixing can lead to dense muffins.
  • Dice Apples Finely: Small apple pieces ensure they distribute evenly throughout the muffins, giving each bite a perfect balance of apple flavor.
  • Fill Muffin Liners Properly: Fill the muffin liners up to ½ inch below the top to give the muffin batter room to rise without overflowing.
  • Test for Doneness: Check if the muffins are done by inserting a toothpick into the center. If it comes out clean, the muffins are ready.
  • Let Them Cool: Allow the muffins to cool in the tin for 10 minutes before moving them to a cooling rack. This helps them firm up and makes removing them easier.
  • Variations: You could add chopped walnuts for a little crunch, or sprinkle the tops with cinnamon sugar for a little extra sweetness.

How to Store Leftover Muffins

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to a month. These are great to keep in the freezer. When you’re ready to enjoy them, just pop each muffin in the microwave for 15-20 seconds until warm.

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vegan apple cinnamon muffins

Vegan Apple Cinnamon Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These vegan apple cinnamon muffins are a perfect treat for breakfast or a snack! Plus, they come together in just one bowl, so you can whip them up in no time!

Ingredients

Units Scale
  • 1 cup unsweetened almond milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup firmly packed dark brown sugar
  • 1/4 cup avocado oil
  • 2 small red apples, cored and diced

Instructions

  1. Preheat oven to 375 degrees. Line a muffin pan with paper or silicone liners.
  2. Add the vinegar to the non-dairy milk (allow to curdle slightly).
  3. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  4. Add the brown sugar, avocado oil, and milk.
  5. Stir until just barely mixed.
  6. Fold in the diced apple and stir until just distributed.
  7. Scoop into the lined muffin pan, filling to about ½” below the top. (I like to use a cookie scoop to make it easier to transfer the batter to the muffin pan.)
  8. Bake for 20-25 minutes until a toothpick inserted comes out clean.

  9. Allow to cook for 5-10 minutes in the muffin pan, then carefully transfer to a wire rack to finish cooling.