Vegan Apple Crumb Muffins
Warm, spiced, and irresistibly tender, these Vegan Apple Crumb Muffins are the perfect plant-based indulgence for breakfast, snacking, or dessert. Bursting with chunks of fresh apple and cozy notes of cinnamon and nutmeg, these muffins deliver the comforting flavors of autumn in every bite. Topped with a golden crumble made from brown sugar, oats, and vegan butter, they offer a delightful contrast of textures—soft and moist beneath, sweet and crunchy on top. Crafted with wholesome ingredients like unsweetened applesauce and almond milk, this recipe is dairy-free, egg-free, and easy to make in just 40 minutes. Whether enjoyed fresh from the oven or packed as a grab-and-go treat, these vegan muffins are the ultimate combination of flavor and simplicity.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Almond milk (or any plant-based milk)
- 0.5 cups Brown sugar
- 0.25 cups Neutral vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 1 medium Apple, peeled and finely diced
- 0.25 cups Brown sugar (for crumb topping)
- 0.25 cups All-purpose flour (for crumb topping)
- 0.25 cups Rolled oats (for crumb topping)
- 0.5 teaspoons Ground cinnamon (for crumb topping)
- 2 tablespoons Vegan butter, softened (for crumb topping)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with muffin liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, whisk together the unsweetened applesauce, almond milk, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Gently fold in the diced apple pieces into the batter.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
To prepare the crumb topping, mix together the brown sugar, all-purpose flour, rolled oats, and ground cinnamon in a small bowl. Use a fork to cut in the softened vegan butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over each muffin.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 17.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 94 mg | 2% | |
*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.
