Easy Apple Cinnamon Vegan Muffins with Maple Syrup

5 from 8 votes

Easy Apple Cinnamon Vegan Muffins with Maple Syrup

If you like muffins then you are going to love these easy vegan apple muffins. They are a delicious and moist treat, made from all natural ingredients. Ideal for any time of day. Each bite is filled with a delicate sweetness from maple syrup, cinnamon and shredded apples.

Prep Time19

Cook Time21

Total Time40

Course: Breakfast, Dessert

Cuisine: Any

Diet: Vegan

Servings:

Calories: 163kcal

Author: Janelle Hama

Equipment

1 Bowl
1 Muffin Tray

Ingredients

300 g All purpose flour fluffy, scoop, measure and tap
160 ml Dairy free milk
160 ml Maple Syrup
210 g Shredded apple
50 ml Neutral oil e.g., vegetable, sunflower, canola. You will need more for greasing the muffin tin.
2 teaspoon Baking powder
2 teaspoon Ground cinnamon
1 teaspoon Vanilla
½ teaspoon Baking soda
2 teaspoon Apple cider vinegar

Optional Topping

1 tablespoon Maple Syrup
1 tablespoon Shredded apple
⅛ teaspoon Ground cinnamon

Metric - US Customary

Instructions

Preheat fan forced oven to 365F (185C). Grease a 12-cup muffin tin.
In a large bowl, mix together the dairy free milk and apple cider vinegar, allow it to sit for 10 minutes.
160 ml Dairy free milk, 2 teaspoon Apple cider vinegar
Grate the apples with the skin on, do not drain any apple juice. Place the grated apple into the dairy free milk mixture, along with the oil, maple syrup, vanilla, baking soda, baking powder and cinnamon. Give it a thorough mix and allow it to sit for 5 minutes. The consistency would've changed due to the vinegar and baking soda reacting. It will look aerated.
210 g Shredded apple, 50 ml Neutral oil, 2 teaspoon Baking powder, 2 teaspoon Ground cinnamon, 1 teaspoon Vanilla, ½ teaspoon Baking soda, 160 ml Maple Syrup
Whilst the milk is sitting, prepare a quick topping. In a small bowl, combine one tablespoon of maple syrup, one tablespoon of grated apple and an ⅛ teaspoon cinnamon. Mix them together, and set them aside for the flavors to meld.
1 tablespoon Maple Syrup, 1 tablespoon Shredded apple, ⅛ teaspoon Ground cinnamon
Sift the flour onto the wet ingredients and fold all together, taking care not to over mix. Stop folding as soon as the batter has formed and there is no more flour.
300 g All purpose flour
Evenly distribute the batter to fill the greased muffin tin tray, then with the back of a wet spoon, lightly flatten the batter (See note 1). Strain the topping and evenly distribute it on top of each muffin (see note 2). Allow the filled muffin tin to sit for 5 minutes, this will help the batter even out a little more.
Bake for 21-22 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs on the toothpick are fine. Let the muffins cool in the muffin tin for at least 5 minutes before transferring them to a wire rack to cool completely.

Video

Notes

Note 1 - I have found that if the batter is lumpy, gently flattening it with the back of a wet spoon helps to create a rounder dome when the muffins are baking.

Note 2 - A runny topping results in the liquid running off to the sides of the muffins as they rise whilst baking. This will result in them sticking to the tray. Strain enough of the liquid so the topping sticks to the muffins and is not runny.

Other sweet vegan muffins you might like include, eggless choc chip muffins or coconut banana muffins.

Nutrition