Vegan Apple Muffins
These easy to make vegan Apple Streusel Muffins are moist, soft, and delicious! They are loaded with apple pieces and topped with a mouth-watering crumble and a sugar-free icing! Not only are these vegan 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!
Servings 8
Ingredients
Dry Ingredients:
- 1 1/2 cups (150 g) oats ground into flour (gluten-free if needed) (*)
- 1/2 cup (100 g) granulated sweetener of choice (**)
- 2/3 cup (56 g) shredded unsweetened coconut ground into flour (***)
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 tsp cardamom
- 1 tsp cinnamon
Wet Ingredients:
- 3/4 cup (180 ml) plant-based milk (****)
- 3 tbsp aquafaba (chickpea brine) (*****)
- 1/2 tbsp vinegar
- 1 1/2 cups (180 g) apples chopped into small pieces
Crumble/Streusel:
- 1/3 cup (30 g) shredded unsweetened coconut ground into flour
- 1/3 cup (30 g) oat flour (gluten-free if needed)
- 3 tbsp (23 g) tapioca flour
- 1 tbsp (14 g) coconut oil melted or vegan butter
- 3/4 tbsp (15 g) maple syrup
- 1/2 tsp vanilla extract
Icing/Glaze:
- 1/2 cup (60 g) Erythritol (powdered) or powdered sugar
- 1 tbsp plant-based milk
Instructions
- I recommend using a kitchen scale for this recipe.
- Process oats and shredded unsweetened coconut (separately) in a coffee/spice grinder or in a blender.
- 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!
Notes
- *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.
- Don't forget to check out my other muffin recipes, like these Sweet Potato Muffins and these Vegan Chocolate Muffins.
- Recipe makes 8-9 muffins. Nutrition facts are for one muffin made with coconut sugar and Erythritol (for the icing).
Nutrition Facts
Vegan Apple Muffins
Amount per Serving
Calories
237
% Daily Value*
Fat
7.4
g
11
%
Carbohydrates
34
g
11
%
Fiber
6
g
24
%
Sugar
18
g
20
%
Protein
3.2
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.