Are you looking for a quick and simple muffin recipe for breakfast? These easy to make apple vegan muffins are moist, soft and delicious. They are stuffed with apple pieces and topped with streusel, not only are these vegan apple muffins gluten-free but they are also much healthier than regular apple crumb muffins, freezer friendly and also perfect for meal prep.
The streusel topping for these vegan apple muffins uses turbinado sugar. Turbinado sugar is raw sugar with large, light brown crystals. It is less processed than refined white sugar, it is boiled only once to remove the molasses, it is more complex, caramel flavour than refined sugar because its crystals are large, they add a nice texture to the top of muffins, cakes and bread. You can find turbinado sugar in grocery stores or you can buy it online. If you can’t find it, you can use light brown sugar in place of the turbinado sugar, while it does not have the signature of the turbinado crunch, it has a similar flavour.
To make the muffin batter, simply combine the wet and dry ingredients in separate bowls then combine the two, gently fold in the diced apple and divide the batter between 12 greased muffin cup, sprinkle the top of each muffin with turbinado sugar and additional cinnamon for baking. These muffins need to bake until they are domed on top and a toothpick inserted in the middle comes out clean. Allow to for 15 minutes on the muffin pans before you remove them and allowing them to cool on a wire rack.
- 1 tbsp of vanilla extract
- ¼ cup of turbinado sugar
- 3 cups of all-purpose flour
- 2 tsp of baking powder
- ¾ cup of rolled oats
- 1 tbsp of cinnamon
- 1 tsp of ginger
- 1 tsp of allspice
- 1 teaspoon of baking soda
- ½ cup of maple syrup
- 1 ¼ cups of applesauce
- 1 cup diced apple
- ½ cup of coconut oil
- ½ teaspoon kosher salt
- Preheat the oven to 350 degrees.
- Add 12 muffin cups to a muffin tin.
- Mix 2 cups of all-purpose flour, ½ cup of rolled oats and 2 teaspoon cinnamon with allspice, baking soda, ginger, salt and baking powder in a medium bowl.
- In another bowl, mix melted coconut oil with maple syrup combine them together with applesauce and vanilla.
- Combine the wet ingredients into the dry mixture and stir until a smooth batter forms.
- Add in the diced apple.
- In another bowl, add the remaining ¼ cup of rolled oats, 2 tablespoons of flour and 1 teaspoon of cinnamon along with the turbinado sugar and ¼ cup of room temperature coconut oil.
- Cut the coconut oil into the remaining ingredients using a pastry cutter or fork until it gets evenly combined and a crumbly streusel topping forms.
- Divide the batter evenly into the muffin cups, top with a thin layer of streusel.
- Bake 30 to 35 minutes or until a toothpick comes out clean.
- Allow cooling before you remove the muffins and place them on a cooling rack to cool completely.
Tips for making vegan apple muffins
When you are making the batter, you may need to add extra flour if the batter looks a little runny, depending on how juicy your apples are, your batter may look perfect or it may be a little thin if it seems too runny add extra flour in a tablespoon at a time until your batter seems right. These muffins are springy, bouncy, soft and fluffy, with the right amount of density, light enough but not too airy. The smell, while they bake, is heavenly. If you want to fancy these muffins up, you can brush the still-warm tops with melted vegan butter and then sprinkle on a mix of cinnamon and sugar.