Packed with goodness like applesauce, rolled oats and diced apple, these decadently healthy vegan apple muffins are tender, just sweet enough and ready in about 30 minutes!
I am definitely in my simple pleasures era. File under things that make me happy: fresh air, cozy sweaters, a good book, and sitting down to a cup of tea and a comforting treat like these cinnamon-scented apple muffins.
Pumpkin spice might get top billing during cozy season but if I had to choose just one, I’ve got to admit that my heart belongs to any combination of cinnamon and apple (even my fave hand soap!). And I know how much everyone loves my apple pie oatmeal, so I just know you’re going to swoon over these tender, fluffy apple oat muffins with packed applesauce AND diced apple.
The muffin has a surprisingly tender and fluffy crumb even with the high ratio of whole grains and apples, plus they’re super quick and easy to make – just 30 minutes start to finish! – and the optional walnut brown sugar crumble topping makes them taste as decadent as a fancy bakery muffin.
Because I’m both a dietitian and a cookbook author, I’m obsessed with showing you that nutrient-dense whole grain baking can be as craveable as standard fare. These naturally vegan applesauce muffins are bursting with apple flavour, which lends a natural sweetness that lets me use significantly less added sugar than other apple muffin recipes.
It’s comfort baking at its finest: they smell incredible as they bake (baker’s aromatherapy, ha!) And my kids – my biggest healthy baking skeptics – absolutely gobble these up. Plus, they’re nut free so I can pack them to school (yay!!) and I’m pretty confident that you can swap in a good 1:1 gluten free flour blend so if you need, they’re gluten free (and low FODMAP except for fructose) too.
How to make these tender vegan apple muffins
Loading a muffin with whole grains, apple sauce AND chopped apples and having it turn out tender and fluffy (not puck-like) actually takes a bit of skill…here’s how I do it.
One, a blend of whole wheat and white flour for a balance of nutrition and lighter texture. Two, enough baking powder, baking soda and apple cider vinegar to add lift. And three, a higher oven temperature. Yep, that’s right…I bake these at 400 degrees for the whole cooking time as the heat of the oven helps lift the muffins higher despite all that good-for-you fibre.
Bonus: they cook quickly too. In my oven, these muffins are done in 17 minutes pretty consistently, so the whole shebang is like 30 minutes from start to finish.
Sound good? Let’s gather those ingredients! You’ll need flour (gluten free, all purpose or whole wheat, your pick!), rolled oats, ground flax, cinnamon, baking powder, baking soda, and salt for the dry ingredients. Unsweetened apple sauce, avocado oil, maple syrup, apple cider vinegar, vanilla, and apple for the wet ingredients. Wanna make the walnut brown sugar topping? A bit more flour, oats, brown sugar, butter, walnuts and salt.
Pro Tip: Choose the best apples for a chunky texture and sweet taste: a sweet, crisp apple like Pink Lady (my fave!), Ambrosia or Gala will do nicely. And dice it small, so as not to interfere with the structure of the muffins.
- Step One: start with the crumble topping (if using). Mix up the oats, finely chopped walnuts, brown sugar, flour and salt and then work in the cold vegan butter with your finger tips until you get a chunky, crumbly mixture.
- Step Two: whisk the dry ingredients. Whisk the wet ingredients, then add the wet ingredients to the dry and mix until JUST combined so as not to overdevelop the gluten. Don’t overmix so your muffins stay fluffy. Fold in the apples.
- Step Three: Scoop ⅓ cup of batter into parchment-lined muffin cups, crumble over the topping if using and bake at 400F (205C) for 16-19 minutes, until golden brown and a toothpick inserted into the centre comes out clean.
- Step Four: Let them cool in the muffin tin, over a wire cooling rack, for 10 minutes and then carefully remove (they’re softer until cool!) to the wire rack to devour immediately or cool fully…your choice.
Even more delicious apple recipes
- Apple Pie Overnight Oats
- Vegan Apple Pie Hot Oatmeal
- High Protein Vegan Overnight Oats
- Apple Hazelnut Slaw
Chunky Vegan Apple Muffins
Ingredients
Vegan Apple Muffins
- 1 ½ cups flour all purpose, whole wheat, or 1:1 gluten free (see note)
- ¾ cup rolled oats gluten free if needed
- ¼ cup ground flax
- 1 ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup avocado oil or another neutral-flavoured oil
- ½ cup maple syrup or your favourite liquid sweetener
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup diced apple about 1 medium apple, dice it small!
Brown Sugar Walnut Crumble Topping (optional)
- 2 tablespoons rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons very finely chopped walnuts omit for nut free
- 1 tablespoon flour
- pinch salt
- 2 tablespoons cold butter diced, Earth Balance works great here
Instructions
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Preheat oven to 400℉ (205℃). Line a 12-well muffin pan with parchment liners.
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If using the topping, stir together the walnuts, oats, brown sugar, flour and salt. Then work in the cold diced butter with your fingers until it forms a crumbly mixture.
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In a large bowl, whisk flour, oats, flax, cinnamon, baking powder, baking soda and salt. In a small bowl, mix applesauce, oil, maple syrup, vinegar, and vanilla.
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Add wet to dry ingredients and mix just until combined. Gently fold in diced apples.
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Use a ⅓ cup measure to portion out muffins. If using, crumble the topping over the muffins.
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Bake the muffins for 16-20 minutes, or until a toothpick inserted into the centre comes out clean.
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Let muffins cool in the pan over a wire rack for 10 minutes. Use a fork to gently lift the muffins out of the pan to cool completely on wire rack. Muffins will be delicate until they cool.
Notes
FODMAP note: because of the apples, this recipe will be higher in fructose, but if you aren’t sensitive to fructose, with a starch-based gluten free flour, the recipe will be low in fructans and GOS.
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