Vegan Apple Cinnamon Muffins
Vegan apple cinnamon muffins naturally sweetened with maple syrup and packed with shredded apple and cinnamon flavor. These soft, fluffy muffins are easy to make, freezer friendly, and perfect for breakfast, snacking, or cozy baking days
Servings: 12 muffins
Calories: 197kcal
Ingredients
- 160 ml Dairy free milk
- 2 teaspoon Apple cider vinegar
- 210 g Shredded apple
- 160 ml Maple Syrup
- 1 teaspoon Vanilla
- 2 teaspoon Ground cinnamon
- ½ teaspoon Baking soda
- 2 teaspoon Baking powder
- 300 g All purpose flour fluffed, spooned and leveled
- 50 ml Neutral oil e.g., vegetable, sunflower, canola. You will need more for greasing the muffin tin.
Optional Topping
- 1 tablespoon Maple syrup
- 1 tablespoon Shredded apple
- ⅛ teaspoon Ground cinnamon
Instructions
- Preheat a fan forced oven to 185°C / 365°F and grease a 12-cup muffin tin.
- In a large bowl, whisk together the dairy free milk and apple cider vinegar. Let it sit for 10 minutes to create a quick vegan buttermilk.160 ml Dairy free milk, 2 teaspoon Apple cider vinegar
- Meanwhile, grate the apples with the skin on and do not drain the juice.Add the grated apple, oil, maple syrup, vanilla, baking soda, baking powder, and cinnamon to the milk mixture. Stir well and let it sit for 5 minutes. The mixture will become slightly 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
- If using the topping, combine the maple syrup, shredded apple, and cinnamon in a small bowl and set aside.1 tablespoon Maple syrup, 1 tablespoon Shredded apple, ⅛ teaspoon Ground cinnamon
- Sift the flour into the wet ingredients and gently fold until just combined. Do not overmix.300 g All purpose flour
- Divide the batter evenly between the muffin cups. Use the back of a wet spoon to gently smooth the tops if needed (see note 1).Strain the topping mixture and spoon it evenly over each muffin (see note 2). Let the muffin tray rest for 5 minutes before baking.
- Bake for 21–22 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.Allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack.
Video
Notes
Note 1
I’ve found that if the batter looks a little lumpy once it’s in the muffin cups, gently smoothing it with the back of a wet spoon helps create a nicer, rounder dome as they bake. Note 2
If the topping is too runny, it tends to spill over the sides as the muffins rise, which can cause them to stick to the tray. I like to strain off just enough liquid so the topping clings to the muffins without being wet or runny.
I’ve found that if the batter looks a little lumpy once it’s in the muffin cups, gently smoothing it with the back of a wet spoon helps create a nicer, rounder dome as they bake. Note 2
If the topping is too runny, it tends to spill over the sides as the muffins rise, which can cause them to stick to the tray. I like to strain off just enough liquid so the topping clings to the muffins without being wet or runny.
Nutrition
Serving: 1muffin | Calories: 197kcal | Carbohydrates: 36g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 125mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg