Vegan Apple Cinnamon Muffins

Every bite of these moist, soft, and healthy Vegan Apple Cinnamon Muffins is infused with warm fall flavors. They’re made with fresh apples, whole wheat flour, and a touch of maple syrup, and they’re the perfect balance of healthy and sweet. They have a pleasant aroma of baked apples and cinnamon, making them ideal for breakfast, snacks, or a light dessert. These Vegan Apple Cinnamon Muffins are a delicious way to indulge in a guilt-free treat that feels like comfort food while also promoting a clean, plant-based lifestyle, whether you’re baking for a large group or planning your week’s meals.

STATS:

• No of calories: ~165 kcal
• Preparation time: Fifteen minutes
• Serving size: 1 muffin
• Cooking time: Twenty-five minutes
• Cuisine: American
• Entire time: Forty(40) minutes
• Course: Dessert or snack, or breakfast
• Diet: Vegan, free from dairy, egg, and refined sugar
• Portions: 12 servings
• Difficulty: Easy
• Mode of cooking: Oven-baked

TOOLS

• Peeler or grater
• Measuring cups
• Whisk
• Non-stick spray or muffin liners
• Wooden spoon or spatula
• 12-cup muffin tin
• Measuring spoons
• Mixing bowls(large and medium)

INGREDIENTS

• 1 teaspoon of vinegar(apple cider)
• 1 teaspoon of vanilla essence
• Pure wheat flour, 1 and 1/2 cups
• Applesauce, one cup
• 1/2 cup of almond milk
• Maple syrup, half a cup
• 1 apple
• Coconut oil, one-fourth cup
• 1/4 teaspoon of sea salt
• Baking powder, one and a half tsp.
• 1/4 tsp of nutmeg
• Baking soda, half a tsp.
• 1 and 1/2 teaspoons of cinnamon powder

INGREDIENT NOTES

CINNAMON AND NUTMEG

• Using freshly ground cinnamon and nutmeg results in a stronger depth of flavor in the muffins.

WHOLE WHEAT FLOUR

• This will be the fiber-rich base of our muffins that provides the nutty texture. Using oats or spelt flour for the gluten-free versions will give you a comparable texture.

MAPLE SYRUP

• It pairs perfectly with apple flavor, giving you refined sugar-free sweetness. The date or agave syrup will also work wonderfully if needed to replace the maple syrup.

BUTTERMILK

• Use any plant-based milk, like almond, soy, oat, cashew milk, etc., to prepare the buttermilk by mixing it with apple cider vinegar. This buttermilk will let you have the fluffy and moist muffins.

APPLESAUCE

• Using the applesauce will work as the egg replacer while giving natural sweetness to your muffins. Your final product will be a juicy, light crumb. Mashed banana or pumpkin puree can also do the same work.

APPLE

• Use fresh apples that are peeled and chopped finely to add texture and bursts of sweetness. Honeycrisp or Fuji apples will have a sweet taste, while Granny Smith apples are somewhat tart in taste. So, choose according to your taste preference.

COCONUT OIL

• It provides a light flavor with a moist texture. Swap it with olive or avocado oil for a milder flavor.

INSTRUCTIONS

1. Preheat your empty oven to 175 °C.
2. lightly grease each cup of your muffin tin using non-stick spray or put a paper or silicone liner in each cup.
3. Combine apple cider vinegar with almond milk in a small bowl or glass.
4. Leave it for five minutes to curdle, and enjoy your vegan “buttermilk”
5. Whisk the baking powder and soda with cinnamon, whole wheat flour, salt, and nutmeg in a large bowl.
6. Mix the maple syrup, coconut oil, apple sauce, buttermilk, and vanilla essence in another bowl.
7. Transfer the liquid mixture to the solid mixture.
8. Mix gradually with soft hands till combined.
9. Add and fold the finely chopped apples to divide them equally among the batter.
10. Pour batter into each muffin cup until three-fourths of the way full, containing an equal amount of apple pieces.
11. Bake for around 22-25 minutes in that preheated oven.
12. After baking, shift the muffin tin with baked muffins to the counter.
13. Demold the muffins after five minutes and let them cool entirely.
14. Serve these delicious and healthy Vegan Apple and Cinnamon Muffins.

TIPS

• For optimal results, always let all ingredients reach room temperature before combining the batter.
• Sprinkle a little cinnamon powder or rolled oats on top before baking.
• Stop mixing immediately as the smooth batter is formed, as overmixing will lead to dense muffins.
• For easy cleanup and demolding, silicone liners would be perfect.

STORAGE DIRECTIONS

FRIDGE

• Pack the cooled muffins in a tightly locked container. To preserve them for up to five days, keep them safely chilled in the refrigerator. Enjoy them cold or run them in the microwave for 15-30 seconds.

FREEZER

• Pack them inside the freezer-friendly bag or box to freeze them for up to two months. Defrost them at normal surrounding conditions or reheat them in the oven at 150 °C for 7-9 minutes.

FAQs

Can the sweetness levels be decreased?

• Yes, use only a third cup of maple syrup with an additional tablespoon of applesauce to balance the moisture and lower the sweetness level.

Will other fruits work here?

• Yes, you may try the diced pears, grated carrots, blueberries, etc., to enjoy a variety.

What should I use if I want to make them oil-free?

• Use the same amount of nut butter or applesauce rather than oil to cut the calories.

Is peeling an apple a necessary step?

• It totally depends on you. Peel gives you extra fiber and color, too, but using the peeled apples will give you a smooth texture.

NUTRITIONAL FACTS/SERVING

No. of calories: ~165 kcal
Net carbs: Twenty-three grams
Total carbs: 27 g
Fiber: Four grams
Proteins: 03 g
Fats: Five grams
Sodium: 140 mg
Serving size: One muffin