Vegan Apple Crisp Muffins
Indulge in the cozy flavors of fall with these Vegan Apple Crisp Muffins, the perfect fusion of moist apple goodness and a delightfully crisp oat streusel topping. Bursting with tender chunks of fresh apples, warm cinnamon spice, and the natural sweetness of applesauce, these plant-based muffins are as wholesome as they are delicious. Each one is topped with a crumbly mixture of brown sugar, rolled oats, and coconut oil, delivering a bakery-quality texture and flavor. Ready in under an hour, these muffins are ideal for breakfast, snack time, or even dessert. Plus, they’re dairy-free and egg-free, making them a perfect treat for vegan diets. Prepare to fill your kitchen with a comforting aroma and satisfy your sweet tooth with this irresistible, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Brown sugar, packed
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon, ground
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.75 cup Almond milk (or any plant-based milk)
- 1.5 cups Apples, peeled and chopped
- 1 tablespoon Lemon juice
- 0.5 cup All-purpose flour (for topping)
- 0.5 cup Rolled oats (for topping)
- 0.25 cup Brown sugar, packed (for topping)
- 0.5 teaspoon Cinnamon, ground (for topping)
- 0.25 cup Coconut oil, solid (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
In a large mixing bowl, combine 1.5 cups of all-purpose flour, 1 cup of rolled oats, 0.5 cup of packed brown sugar, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, 0.5 teaspoon of salt, and 1 teaspoon of cinnamon. Mix well.
In another bowl, whisk together 0.5 cup of unsweetened applesauce, 0.25 cup of melted coconut oil, and 1 teaspoon of vanilla extract.
Add the wet mixture to the dry ingredients and stir until just combined.
Gently fold in 0.75 cup of almond milk, 1.5 cups of chopped apples, and 1 tablespoon of lemon juice into the batter.
Fill each muffin liner with the batter until about two-thirds full.
To prepare the topping, in a small bowl, combine 0.5 cup of flour, 0.5 cup of rolled oats, 0.25 cup of packed brown sugar, and 0.5 teaspoon of cinnamon.
Cut in 0.25 cup of solid coconut oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the muffins.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 448.2 g | 163% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 190.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 548 mg | 42% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1436 mg | 31% | |
*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.
