Imagine biting into a warm, fluffy muffin that's packed with the irresistible flavors of sweet apples and aromatic cinnamon - all while keeping it completely plant-based! These Vegan Apple Cinnamon Muffins are about to revolutionize your breakfast game, proving that healthy eating can be absolutely delicious. Whether you're a committed vegan, looking to reduce dairy, or simply craving a mouthwatering morning treat, these muffins will have you falling in love with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 cup diced apples
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with vegetable oil.
- In a large mixing bowl, combine all dry ingredients: all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, mix almond milk and vegetable oil until thoroughly combined.
- Gently fold the wet ingredients into the dry ingredients, stirring just until the batter is incorporated. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the diced apples, distributing them evenly throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full.
- Optional: Sprinkle additional cinnamon or a light dusting of brown sugar on top of each muffin for extra flavor and texture.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients for better mixing and a more consistent batter.
- Don't overmix the batter - stop stirring as soon as the dry and wet ingredients are just combined to keep the muffins tender.
- Choose crisp, firm apples like Granny Smith or Honeycrisp for the best texture and flavor.
- For extra moisture, you can replace some of the almond milk with unsweetened applesauce.
- To ensure even baking, rotate the muffin tin halfway through the cooking time.
- Let the muffins cool slightly before removing from the tin to prevent breaking.
- For added crunch, consider sprinkling some chopped nuts or rolled oats on top before baking.
- These muffins freeze beautifully - store in an airtight container for up to a month for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
