Vegan Apple Cinnamon Muffins
These Vegan Apple Cinnamon Muffins are the perfect combination of cozy flavors and wholesome ingredients, making them an irresistible treat for breakfast or a snack. Packed with freshly grated apples, warm cinnamon spice, and naturally sweetened with apple sauce, these muffins deliver moist, tender perfection—all without any dairy or eggs. The recipe uses plant-based staples like almond milk curdled with lemon juice to create a rich, vegan buttermilk texture, ensuring fluffy muffins every time. Best of all, these muffins come together in just 15 minutes of prep, bake in under 20 minutes, and are ready to brighten your day. Whether served warm with a dollop of vegan butter or enjoyed on-the-go, these easy and healthy muffins are a must-try for anyone craving a guilt-free indulgence. Perfect for vegans and muffin lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Grated apple
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Applesauce
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, mix the grated apple, granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract until smooth.
Add the almond milk and lemon juice to the wet ingredients and mix well. The lemon juice will curdle the milk slightly, creating a vegan buttermilk effect.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Avoid over-mixing to ensure tender muffins.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 181.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
