Apple Cinnamon Muffins

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These apple cinnamon muffins with walnuts make the perfect breakfast or afternoon treat. The muffins are super delicious, moist, vegan, and made with whole wheat flour. 

three apple cinnamon muffins on a white plate with a cup of coffee in the background

Why This Recipe Works

These apple cinnamon muffins make the perfect grab-and-go breakfast for busy mornings. They are perfectly sweet but still healthy enough for breakfast as they are made with whole wheat flour. 

I absolutely love the combination of sweet apples, cinnamon, and walnuts. And these muffins are also a huge hit with our kids. They’re moist, sweet but not too sweet, and just super delicious! 

The cinnamon streusel on top make them look really nice and they also taste amazing. I love having these muffins with a cup of cappuccino in the afternoon and they also make a great snack for kids. 

All in all, you need only 10 minutes of active preparation time for these muffins and they come together in just 30 minutes. They also freeze really well, so I like to double the recipe and freeze some for later. 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Apples – Jonagold, Honeycrisp, and Braeburn are great apples for baking. 
  • Flour – I use spelt or whole wheat flour. 
  • Sugar – brown sugar or coconut sugar. 
  • Cinnamon 
  • Nutmeg
  • Flaxseeds – ground flaxseeds soaked in water are the perfect egg replacement in this recipe.
  • Baking Powder
  • Almond Milk – unsweetened. You can also use other plant-based milk like soy or oat milk. 
  • Coconut Oil
  • Vanilla Extract – use natural vanilla extract.
  • Salt – a pinch of salt enhances the flavors.
  • Walnuts
  • Vegan Butter – my favorite vegan butter for baking is Earth Balance. Miyoko’s also works well. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Place the ground flaxseeds and the water in a small bowl and stir well. Set aside to soak. Peel the apples and cut them into small chunks. 

2. Step: In a large bowl combine the dry ingredients (flour, sugar, baking powder, cinnamon, and salt). 

3. Step: Stir well with a spoon. Roughly chop the walnuts. Melt the coconut oil in a small pot on the stovetop. 

4. Step: Add the almond milk, the melted coconut oil, the vanilla extract, the chopped apples and walnuts to the flour mixture.

a collage of four photos that show how to make this recipe

5. Step: Stir well using a spoon. 

6. Step: Preheat your oven to 350 °F. Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners. 

7. Step: Place the ingredients for the cinnamon streusel in a bowl. 

8. Step: Quickly knead with your fingers until combined but still clumpy. 

a muffin tray with freshly baked muffins on a marble countertop

9. Step: Evenly divide the streusel on top of the muffins and bake them for 20 minutes. 

Recipe Notes

  • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Adjust the baking time if needed. 
  • I like to use whole wheat flour for my apple cinnamon muffins to make them healthier, but the recipe also works with all-purpose flour. 
  • For a decadent dessert, you could serve them with vegan vanilla ice cream and vegan whipped cream. 

Frequently Asked Questions

How Long Do The Muffins Last? 

Stored in an airtight container lined with paper towel, they will last about 1-2 days at room temperature. Place another layer of paper towel on top of the muffins. It will soak up the moisture. 

The apple chunks will go bad rather quickly. So if you want to keep them longer, I recommend storing them in the fridge. However, the will lose a bit of flavor when being stored in the fridge. 

Can I Freeze Them? 

Yes, they freeze really well. Let them cool down completely after baking and then freeze them in freezer bags or freezer-safe containers for up to 3 months. 

three apple cinnamon muffins on a plate with apples in the background

Related Recipes 

  • Zucchini Carrot Muffins 
  • Vegan Pumpkin Muffins 
  • Banana Nut Muffins 
  • Vegan Banana Muffins 
  • Vegan Blueberry Muffins 
  • 25 Incredibly Delicious Vegan Muffins 

I Love to Hear From You! 

I hope you like these apple cinnamon muffins as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina 

three apple cinnamon muffins on a plate with apples in the background

Print

Apple Cinnamon Muffins

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These apple cinnamon muffins with walnuts make the perfect breakfast or afternoon treat. The muffins are super delicious, moist, vegan, and made with whole wheat flour. 
Course Breakfast, Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 276kcal
Author Sina

Equipment

  • large bowl
  • muffin tray
  • paper liners

Ingredients

For the Muffins:

  • 2 apples about 7 oz
  • 2 1/2 cups whole wheat flour
  • 3/4 cup brown sugar or coconut sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 tablespoons ground flaxseeds
  • 4 tablespoons water
  • 1 cup unsweetened almond milk
  • 1/4 cup melted coconut oil
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts

For the Streusel:

  • 1 cup whole wheat flour
  • 2 tablespoons brown sugar or coconut sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons soft vegan butter

Instructions

  • Place the ground flaxseeds and the water in a small bowl and stir well. Set aside to soak. Peel the apples and cut them into small chunks. 
  • In a large bowl combine the dry ingredients (flour, sugar, baking powder, cinnamon, and salt). 
  • Stir well with a spoon. Roughly chop the walnuts. Melt the coconut oil in a small pot on the stovetop. 
  • Add the almond milk, the melted coconut oil, the vanilla extract, the chopped apples and walnuts to the flour mixture.
  • Stir well using a spoon. 
  • Preheat your oven to 350 °F. Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners. 
  • Place the ingredients for the cinnamon streusel in a bowl. 
  • Quickly knead with your fingers until combined but still clumpy. 
  • Evenly divide the streusel on top of the muffins and bake them for 20 minutes. 

Notes

  • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Adjust the baking time if needed. 
  • I like to use whole wheat flour for my apple cinnamon muffins to make them healthier, but the recipe also works with all-purpose flour. 
  • For a decadent dessert, you could serve them with vegan vanilla ice cream and vegan whipped cream. 

Nutrition

Calories: 276kcal | Carbohydrates: 46g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Sodium: 130mg | Potassium: 212mg | Fiber: 5g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

The post Apple Cinnamon Muffins appeared first on Vegan Heaven.





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