These super easy vegan apple muffins are a delicious and healthy vegan breakfast on the go option. Can be Top 8 Allergen Free and they are freezable!
When you think about muffins, blueberry and banana probably come to mind first. However, once you bite into these vegan apple muffins, you’re mind may totally change as to what is your new favorite.
It’s almost like having a mini apple cake.
Or maybe even like a crustless version of apple pie.
And no, these apple muffins don’t just have to be for fall. They are good year round and perfect when you need to use up a few apples before they go bad.
No matter the reason you want to make them, hop over into the kitchen and give them a try today!
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What ingredients go into vegan apple muffins?
You need a total of 12 ingredients for your dairy free apple muffins.
Full amounts listed in the printable recipe card below.
The ingredients that you need are:
- baking powder
- ground cinnamon
- diced apples
- coconut oil
- brown sugar
- vegan cane sugar
- unsweetened applesauce
- plant based milk
If you want to make the optional crumb topping, you will also need vegan butter.
What are the best apples to use for apple muffins?
There are so many apple options to choose from when you are baking that sometimes it may feel a little overwhelming.
However, there’s no need to complicate things.
You want an apple that will hold it’s shape and not turn to mush when baking and is a good balance of sweet and tart.
Some great options would include:
- granny smith
- pink lady
How do you make vegan apple muffins?
To start you want to preheat your oven to 425 degrees.
Then, you are going to peel and core your apples. Dice them in roughly equal size pieces. We like to slice them and then dice.
Add the diced apples to a bowl with 2 teaspoon flour and ½ teaspoon cinnamon. Toss to coat all the apple pieces. This helps so they don’t sink and also with taste.
In a large bowl, add coconut oil and both sugars. Cream together. This should take a few minutes to really come together.
Add in the dairy free milk, applesauce, and vanilla. Beat together just until combined.
Add all dry ingredients except optional walnuts and fold together with a spatula just until combined again, careful not to over mix.
Fold in apples and chopped walnuts, if adding. You could also switch for pecans.
Fill muffin cups ¾ of the way full and then place in the oven.
If adding the optional crumble topping, add all the ingredients together to a small bowl and mix with a fork. Add on top before putting in the oven.
Bake at 425 for 5 minutes, then reduce to 375 for 15-17 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool before serving.
Can you prep vegan apple muffins ahead?
Yes! Once made and cooled, these muffins will last up to 5 days in an air tight container.
Can you freeze vegan apple muffins ahead?
Yes! Let cool completely and then you want to freeze them in an air tight container. To unfreeze just warm up for a few seconds in the microwave or let thaw completely.
Can you make vegan apple muffins Top 8 Allergen Free?
The ingredients that we need to look at in this recipe for allergens are coconut oil and free.
The coconut oil can be swapped for a neutral oil like vegetable or you can replace it with a soy free vegan butter like Earth Balance.
For flour, you can replace that with a gluten free flour.
We have had the best results with this King Arthur Gluten Free Measure for Measure flour.
What are other vegan muffin recipes I should try?
Once you try these vegan chocolate chip muffins, you may want to learn what are some other options. We gathered some ideas from our friends. All of these dairy free muffins listed below are vegan, so they are also egg free and many are gluten free.
- The Best Vegan Chocolate Chip Muffins
- Vegan Blueberry Muffins
- 3 Ways to Make Vegan Banana Muffins
- Vegan Pumpkin Muffins
Pin these easy vegan apple muffins for later:
Vegan Apple Muffins
- 2 cups diced apples (see post for which types of apples to use)
- ½ cups brown sugar
- ½ cup vegan cane sugar
- ½ cup coconut oil softened (see post notes for allergen free options)
- ½ cup dairy free milk
- ¼ cup unsweetened applesauce
- 1 tsp vanilla
- 2 cups flour + 2 tsps for coating apples (see post if gluten free)
- 2 teaspoon cinnamon + ½ teaspoon for coating apples
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- ⅛ teaspoon cardamom
- 1 cup chopped walnuts, OPTIONAL
Optional Crumb Topping
- ⅓ cup flour
- 2 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 tbsp vegan butter
- Preheat oven to 425 degrees.
- Peel and core your apples. Dice them in roughly equal size pieces.
- Add the diced apples to a bowl with 2 teaspoon flour and ½ teaspoon cinnamon. Toss to coat all the apples.
- In a large bowl, add coconut oil and both sugars. Cream together.
- Add in the dairy free milk, applesauce, and vanilla. Beat together just until combined.
- Add all dry ingredients except optional walnuts and fold together with a spatula just until combined again, careful not to over mix.
- Fold in apples and chopped walnuts, if adding.
- Fill muffin cups ¾ of the way full and then place in the oven.
- If adding the optional crumble topping, add all the ingredients together to a small bowl and mix with a fork. Add on top before putting in the oven.
- Bake at 425 for 5 minutes, then reduce to 375 for 15-17 minutes or until toothpick inserted comes out clean.
- Remove from oven and let cool before serving.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I’m so excited to make these! When subbing vegan butter for coconut oil, would you recommend skipping the salt in the dry ingredients to offset to salt in the vegan butter? Or should I just keep everything the same?
Hi Amy! Great question. If your vegan butter is definitely salted, then we’d recommend trying with the salt. You aren’t going to make or break the recipe omitting it if using salted butter. If you do feel like they need it after trying once, then you can adjust in the future!
Barbara Jean Parland
These are great muffins! Great in the summer but I can’t wait to make them again and again in the fall!
Hey! Thanks for the recipe. Tese look super delish! Couple qs:
1. Do you think I could grate the apples instead of cubing them? I don’t necessarily want apple chunks.
2. If using vegan butter instead of coconut oil, would u recommend the stick kind or the tub kind?
Thanks so much!
Yes to grating the apples! Totally understand that. As far as the butter, you can use either. Most tubs tend to already be softened, so you don’t need to worry about that unless it’s hard. If it’s a stick just make sure it’s softened first (not melted)
Thank you! They were delicious!!
soooooo delicious seriously a recipe to hang onto forever. fed them to 5 non vegans + they couldn’t believe how the muffins are better than “regular” muffins😂
Hahahah love it! Thank you for leaving a review!
These were really incredible!! Easy to prepare while meeting my toddlers needs at the same time. Made 12 muffins and then used the rest of the batter to make mini muffins. Thank you for this incredible recipe!!
We’re so happy that you enjoyed the recipe! Thanks for taking time to leave a review, we really appreciate it.
Anne M Jenkins
These are so good!!! The whole family loves them.
So happy to hear that. Thanks for taking time to leave a review!
Another worth baking muffins. It’s flavourful and delicious. You won’t stop munching them,
We appreciate you so much for taking the time to leave a review and so happy to hear that you’re enjoying the recipe.