These easy to make Apple Crumble Muffins are moist, soft, and delicious! They are stuffed with apple pieces and topped with a mouth-watering crumble and a sugar-free icing! Not only are these vegan apple muffins gluten-free, but they are also much healthier than regular apple crumb muffins! Furthermore, they are freezer-friendly and also perfect for meal prep!
Vegan Apple Muffins
Are you looking for a quick and simple muffin recipe for breakfast?! Look no further because these vegan apple muffins are perfect for you if you love apples and cinnamon as much as I do. The crumble and the sugar-free icing make these apple pie muffins even more delicious. You can, of course, also eat them for dessert if you like! They taste best with a cup of tea, in my opinion!
Gluten-Free Apple Crumble Muffins
As mentioned before, the recipe is 100% plant-based, and also gluten-free. You can use regular oats or certified gluten-free oats if you have a gluten allergy. I haven’t made these muffins with any other flour, but I believe they would also turn out great with buckwheat flour which would even make the recipe grain-free. Feel free to experiment and please report back to let me know how the grain-free version turned out.
Buttery Crumble Without Butter!
Most regular crumble recipes contain butter, sugar and all-purpose flour which isn’t very creative in my opinion and also not healthy! But I have good news for you because you can make the streusel (crumble) for these vegan apple muffins without butter!
I used a combination of oat flour, tapioca flour, ground shredded unsweetened coconut, maple syrup, vanilla extract, and a little bit coconut oil. Simply mix everything together in a bowl with a fork, and ready is your vegan crumble without butter! It still tastes buttery and delicious and it’s healthier than a regular crumble.
Sugar-Free Muffin Glaze
I topped these apple crumb muffins with a sugar-free glaze, made from ground Erythritol and plant-based milk. Simply mix these two ingredients together in a small bowl and ready is your icing!
Is Erythritol a healthier alternative to regular sugar? I will copy and paste what I wrote about it in my Vegan Carrot Cake blog post:
Erythritol is a sugar substitute that looks and tastes almost as sweet as regular sugar, yet has basically zero calories. Erythritol naturally occurs in some fruits and fermented foods. It’s important however that you buy a brand which contains 100% pure Erythritol and which is furthermore GMO-free.
Erythritol is relatively safe to consume, but since it’s a sugar alcohol it may cause digestive issues in some people, especially if eaten in high amounts. I never experienced any digestive issues though and I use a GMO-free brand with a USDA Organic label.
If you don’t mind regular sugar you can use that instead of Erythritol, but in my opinion, sugar can cause more harm (blood sugar spike, tooth decay) than Erythritol.
Can I Freeze These Apple Muffins?
Absolutely! Place them in an airtight container or freezer bags and freeze for up to 3 months. Thaw and then warm them up in the oven for a couple of minutes when you want to eat them. These apple crumble muffins are perfect for busy mornings or meal-prep!
These Apple Crumb Muffins Are:
- Vegan (dairy-free, egg-free)
- Healthier than most apple crumble muffins
- Refined sugar-free
- Easy to make
- Great for breakfast or dessert
- Double the batch and keep some in the freezer.
- For a grain-free version, you can experiment with buckwheat flour.
- Keep the muffins covered in the fridge for up to 4 days.
- Want to make apple pie cupcakes? Simply add the apples into the muffin batter, stir with a spoon, and fill the muffin cups with the batter. Leave out the streusel topping. Bake the muffins in the oven, let cool, and top with your favorite vegan buttercream frosting!
Should you recreate these vegan apple streusel muffins, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how they turned out! Definitely also check out my vegan Chocolate Chip Sweet Potato Muffins! And if you love apples, you should also have a look at the following desserts/breakfast ideas:
Apple Crumble Muffins
- 180 ml (3/4 cup) plant-based milk (****)
- 3 tbsp aquafaba (chickpea brine) (*****)
- 1/2 tbsp vinegar
- 180 g (1 1/2 cups) apples chopped into small pieces
- 60 g (1/2 cup) Erythritol (powdered) or powdered sugar
- 1 tbsp plant-based milk
- For the crumble/streusel topping: Simply mix all crumble/streusel ingredients in a small bowl with a fork. Set aside.
- Next, peel and chop 1-2 apples (for this recipe you will need 1 1/2 cups of small apple pieces).
- Now make "vegan buttermilk" by mixing the plant-based milk with vinegar and aquafaba (chickpea brine). If you don't have a can of chickpeas at home, you can use applesauce instead. Set aside.
- Line a muffin tin with liners or grease the inside of each cup with coconut oil (or use a silicone muffin mold as I did) and preheat oven to 375°F (190°C).
- In a bowl or food processor mix/process the dry ingredients. Add the wet ingredients and whisk/stir/process until just combined.
- Pour the batter into the muffin mold (only 2/3 full). Then add about 1 tbsp of small apple pieces on top. Carefully press the apples into the batter and top with the streusel.
- Bake in the oven for about 25 minutes or until a toothpick comes out almost clean (can still be crumbly but not wet!).
- Let the muffins cool completely.
- Meanwhile, you can make the icing by simply mixing the two ingredients in a small bowl until you have a runny glaze.
- Drizzle the icing on top of each muffin and enjoy your delicious apple streusel muffins!
- *To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
- You can try using buckwheat flour for a grain-free version. Also, regular flour or spelt flour (for a non-gluten-free version) should work in this recipe (I haven't tried it myself though).
- **Granulated sweetener: You can use brown sugar, Erythritol, Xylitol (birch sugar), coconut sugar, etc.
- ***You can use ground nuts (e.g. finely ground almonds/almond flour) instead of shredded unsweetened coconut.
- ****I used canned coconut milk. You can use any other dairy-free milk in this recipe. The higher the fat content, the better the muffins will taste.
- *****Aquafaba is the liquid which is in each can of chickpeas. It's an egg replacer but you could use applesauce instead.
- Recipe makes 8-9 muffins. Nutrition facts are for one muffin made with coconut sugar and Erythritol (for the icing).
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