Chunky Vegan Apple Muffins
Packed with goodness like applesauce, rolled oats and diced apple, these decadently healthy vegan apple muffins are tender, just sweet enough and ready in about 30 minutes!
Ingredients
Vegan Apple Muffins
- 1 ½ cups flour all purpose, whole wheat, or 1:1 gluten free (see note)
- ¾ cup rolled oats gluten free if needed
- ¼ cup ground flax
- 1 ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup avocado oil or another neutral-flavoured oil
- ½ cup maple syrup or your favourite liquid sweetener
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup diced apple about 1 medium apple, dice it small!
Brown Sugar Walnut Crumble Topping (optional)
- 2 tablespoons rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons very finely chopped walnuts omit for nut free
- 1 tablespoon flour
- pinch salt
- 2 tablespoons cold butter diced, Earth Balance works great here
Instructions
- Preheat oven to 400℉ (205℃). Line a 12-well muffin pan with parchment liners.
- If using the topping, stir together the walnuts, oats, brown sugar, flour and salt. Then work in the cold diced butter with your fingers until it forms a crumbly mixture.
- In a large bowl, whisk flour, oats, flax, cinnamon, baking powder, baking soda and salt. In a small bowl, mix applesauce, oil, maple syrup, vinegar, and vanilla.
- Add wet to dry ingredients and mix just until combined. Gently fold in diced apples.
- Use a ⅓ cup measure to portion out muffins. If using, crumble the topping over the muffins.
- Bake the muffins for 16-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let muffins cool in the pan over a wire rack for 10 minutes. Use a fork to gently lift the muffins out of the pan to cool completely on wire rack. Muffins will be delicate until they cool.
Video
Notes
Flour note: To balance flavour, texture and nutrition, I settled on 1 cup whole wheat and 1/2 cup all purpose flour for this recipe. All whole wheat works too, but the muffins are denser (I still like them!), all purpose will of course work, making a lighter, sweeter muffin and a 1:1 gluten free flour blend should work very well (but bake times may vary).
FODMAP note: because of the apples, this recipe will be higher in fructose, but if you aren't sensitive to fructose, with a starch-based gluten free flour, the recipe will be low in fructans and GOS.