Vegan Apple Muffins
Soft, moist, and bursting with warm fall flavors, these Vegan Apple Muffins are the ultimate plant-based treat for breakfast, snack time, or dessert. Made with wholesome ingredients like unsweetened applesauce, coconut oil, and almond milk, these muffins are not only dairy-free and egg-free but also naturally sweetened with maple syrup. Diced fresh apple adds a delightful fruity texture, while cinnamon and nutmeg bring cozy spice to every bite. Optional chopped walnuts or pecans add a satisfying crunch for those who crave a nutty indulgence. Quick and easy to prepare in just 35 minutes, this recipe is perfect for busy mornings or weekend baking. Whether you’re a seasoned vegan or simply looking for a healthier muffin option, these tender, flavorful apple muffins will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 cup Unsweetened applesauce
- 0.5 cup Almond milk
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 Large apple, peeled, cored, and diced
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In a separate bowl, mix the unsweetened applesauce, almond milk, melted coconut oil, maple syrup, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the diced apple and chopped nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 13.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 76 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.
