Apple Cinnamon Vegan Muffins

Recipe Ingredients

You’ll need the following ingredients to make these Vegan Apple Muffins:

Ingredient Notes

•  Chia Seeds: These act as the egg replacer in this vegan recipe. Mixing chia seeds with water creates a gel-like consistency perfect for binding the muffins.
• Apples: Any variety works, but I recommend sweeter apples like Fuji, Gala, or Honeycrisp. Shred them finely to ensure they blend well into the batter. I leave the peel on my apples, but feel free to peel your apples first if preferred.
• Olive Oil: Adds moisture and a subtle richness and olive oil flavor. I love the olive oil flavor, but feel free to substitute with a more neutral oil like avocado or coconut oil if you prefer.
• Maple Syrup: Naturally sweetens the muffins. You can adjust the sweetness to your taste or swap with a different sweetener like honey or agave.

Additions & Substitutions

Additions:

• Nuts: Fold in ¼ cup of chopped walnuts or pecans for added crunch.
• Dried Fruit: Add ¼ cup of raisins or dried cranberries for a pop of sweetness. I always check that my dried fruit, like cranberries, has no added sugar (oftentimes, there is added sugar in dried fruit so I encourage you to check your labels!)
• Spices: If you love warm spices, add a pinch of ground ginger or cloves for more depth.

Substitutions:

• Olive Oil: Substitute with melted coconut oil or vegetable oil if you prefer a different flavor profile.
• Maple Syrup: Swap with honey, agave syrup, date syrup for a similar natural sweetness.
• Almond Milk: Use any plant-based milk you have on hand, such as oat, soy, or coconut milk.

How to Make Apple Cinnamon Vegan Muffins: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Step 1: Make the chia eggs by combining chia seeds and water. Set aside until it forms a gel-like consistency, about 5 minutes.

Step 2: In a large bowl, combine flour, whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.

Step 3: Then, in a medium bowl, combine vanilla, maple syrup, shredded apples, olive oil, soy milk, and chia eggs.

Step 4: Pour the wet ingredients into the dry ingredients and stir to combine, careful not to overmix.

Step 5: Using a ¼ cup measuring cup, scoop the muffin batter into the muffin liners, filling each one a little below the brim. Bake in the oven for 5 minutes at 425 degrees Fahrenheit. Then, turn down the heat to 350 degrees and continue baking for approximately 15 minutes or until a toothpick comes out mostly clean when inserted in the middle of a muffin.

Recipe Tips & Tricks

• Double the Batch: These muffins freeze well! Make a double batch and freeze half for a quick grab-and-go snack or breakfast.
• Grate Ahead: Shred your apples in advance and store them in an airtight container in the fridge for up to 24 hours. Don’t worry about them turning brown – this won’t matter when you bake your muffins!
• Add Toppings: Before baking, sprinkle the tops with rolled oats or chopped nuts for extra texture, nutrients, and visual appeal. 

Storage & Reheating

• Fridge: Store these muffins in an airtight container in the fridge for up to 3-4 days. I love warming mine up and adding butter (use vegan butter to keep the recipe vegan) or nut butter.
• Freezer: Freeze the muffins in a single layer in a freezer-safe container for up to 3 months. To reheat, thaw at room temperature or microwave for 20-30 seconds.

Frequently Asked Questions