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These Apple Cinnamon Muffins are whole food plant-based, oil-free, and refined sugar-free—soft, fluffy, and topped with a crunchy oat-date sugar streusel. Perfect for cozy mornings or a wholesome snack!
If the smell of cinnamon and baked apples makes you smile, these WFPB Apple Cinnamon Muffins are going to steal your heart! 💚
They’re soft, moist, and naturally sweet—no oil, no refined sugar, just pure cozy comfort in muffin form. My kitchen smelled like apple pie while I was testing this recipe (and yes, they disappeared quickly!).
My kids absolutely love these muffins — they call them “apple cupcakes” and always ask for seconds the moment they come out of the oven. These are the kind of muffins that make mornings feel special—warm, comforting, and nourishing for the whole family.
Get ready to enjoy making delicious and healthy apple muffins together—it’s going to be so much fun!
🚫WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is naturally free from common allergens and perfect for many dietary lifestyles:
- 100% Whole Food Plant-Based
- Dairy-Free
- Egg-Free
- Refined Sugar-Free
- Oil-Free
- Soy-Free (If you don’t use soy milk)
- Nut-Free (optional if you skip the pecans)
🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
You’ll love these muffins because they’re:
- Naturally sweetened with applesauce, maple syrup, and date sugar.
- Perfectly risen thanks to the vegan buttermilk (plant milk + vinegar or lemon juice).
- Rich in fiber from whole wheat flour, oats, and apples.
- Oil-free and light, yet perfectly moist thanks to the addition of applesauce.
- Kid-approved and freezer-friendly, ideal for healthy snacks or breakfast.
Each bite delivers warm cinnamon spice, juicy apple pieces, and a lightly crisp oat topping—healthy, homemade comfort at its best!
🍽 HOW TO PREPARE THESE HEALTHY EASY APPLE CINNAMON MUFFINS
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
These muffins come together easily in one bowl for the dry ingredients and another for the wet. Mix, scoop, bake, and savor the aroma of apple-cinnamon heaven filling your kitchen.
Let’s explore the kitchen tools, required ingredients, and steps, accompanied by helpful pictures if needed.
🥣USEFUL KITCHEN EQUIPMENT
Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.
To make this recipe, you’ll need:
- Mixing Bowl – To combine everything.
- Measuring Cups & Spoons – Accuracy Matters for Perfect Texture.
- Whisk – To mix until smooth and creamy.
- Food Processor – To pulse oats slightly for a finer topping texture.
- Spatula – For folding apples into the batter.
- Silicone Muffin Tray: Silicone or parchment for easy removal.
Now, let’s review the list of ingredients and potential substitutions, where applicable.
📝INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Whole Wheat Pastry Flour – Light yet wholesome; can be substituted with spelt flour.
- Applesauce – Keeps the muffins moist and serves as a healthier alternative to oil.
- Maple Syrup or Date Syrup – For natural sweetness.
- Plant Milk + Apple Cider Vinegar or Lemon Juice (Vegan Buttermilk) – Adds moisture, activates baking soda, and improves texture.
- Baking Powder & Baking Soda – For a fluffy texture and domed tops.
- Cinnamon & Nutmeg – Bring warmth (with a gentle touch of nutmeg at ¼ tsp).
- Apples – Freshly diced apples make each bite juicy and fragrant.
- Rolled Oats, Date Sugar & Applesauce (for topping) – Create a crunchy, caramel-like streusel. Pulse the oats a few times for a finer, more delicate texture.
- Pecans or Walnuts (optional) – For extra crunch and richness.
👩🍳DIRECTIONS
To make this recipe, follow these steps:
1️⃣ Preheat the oven to 425°F (220°C). Line a muffin tin with silicone or parchment liners.
2️⃣ Prepare vegan buttermilk: In a small bowl or measuring cup, mix ½ cup (120 ml) unsweetened plant milk with 1 Tbsp (15 ml) apple cider vinegar or lemon juice. Let it sit for 5 minutes to curdle slightly.
3️⃣ Prepare the topping: Lightly pulse the rolled oats in a food processor (just a few pulses) to make them slightly finer. In a small bowl, combine the pulsed oats, date sugar, cinnamon, applesauce, and nuts (if using). Mix until crumbly.
4️⃣ Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ¼ tsp ground nutmeg, and salt.
5️⃣ Mix wet ingredients: In another bowl, whisk applesauce, maple syrup, vanilla, and the prepared vegan buttermilk.
6️⃣ Combine: Pour wet ingredients into dry and fold gently until just combined (do not overmix). Fold in diced apples.
7️⃣ Assemble: Divide batter evenly among 12 muffin cups. Sprinkle topping over each muffin.
8️⃣ Bake tall muffins: Bake at 425°F (220°C) for 5 minutes, then reduce the heat to 350°F (175°C) and bake for another 15–18 minutes, until a toothpick inserted in the center comes out clean.
9️⃣ Cool & enjoy: Let cool for 5–10 minutes before serving.
💡RECIPE TIPS & VARIATIONS
Pulsing the oats a few times gives the topping a finer texture that crisps perfectly when baked.
Vegan buttermilk (made from milk and vinegar or lemon juice) ensures a fluffy, light crumb—don’t skip it!
Flavor Boost: Add a pinch of ground ginger or cardamom.
Storage: Store at room temperature for 2 days, refrigerate up to 5 days, or freeze up to 3 months.
❓FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! They stay moist for days and reheat beautifully in the toaster oven.
How do I store leftovers?
Keep in an airtight container—room temp for 2 days or refrigerate for 5 days.
Can I freeze this recipe?
Absolutely. Freeze cooled muffins in a reusable bag or container for up to 3 months—reheat before serving.
MORE DELICIOUS SWEET TREATS TO TRY!
📽️WATCH THE STEP-BY-STEP VIDEO!
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🖨️PRINTABLE RECIPE CARD
EASY APPLE CINNAMON MUFFINS (Plant-based)
Equipment
- 1 Silicon Muffin Tin
- 2 mixing bowls
- 1 Food processor (small)
Ingredients
For the Muffins:
- 2 cups whole wheat pastry flour 240 g
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 1 cup unsweetened applesauce (240 g)
- ½ cup unsweetened plant milk (120 ml)
- 1 Tbsp lemon juice (15 ml, or apple cider vinegar)
- ⅓ cup maple syrup (110 g, or date syrup)
- 1 tsp vanilla extract
- 1½ cups apple (about 2 medium apples, peeled and diced)
For the Topping:
- ½ cup rolled oats (organic, lightly pulsed in a food processor)
- 2 Tbsp date sugar
- ¼ cup chopped pecans (optional, or chopped walnuts)
- ½ tsp ground cinnamon
- 2–3 tsp unsweetened applesauce (to bind)
Instructions
- Preheat oven to 425°F (220°C). Line a muffin tin with silicone or parchment liners.
- In a small bowl or measuring cup, combine plant milk and apple cider vinegar or lemon juice. Stir and let rest for 5 minutes to curdle into vegan buttermilk.
- Lightly pulse the rolled oats for the topping (a few pulses only). Mix the pulsed oats, date sugar, nuts, cinnamon, and applesauce until crumbly. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk applesauce, maple syrup, vanilla, and the prepared vegan buttermilk.
- Pour wet ingredients into the dry and fold gently until just combined. Fold in diced apples.
- Divide batter evenly into muffin cups and sprinkle with topping.
- Bake for 5 minutes at 425°F (220°C), then reduce to 350°F (175°C) and bake 15–18 minutes more, until a toothpick comes out clean.
- Cool for 5–10 minutes before serving.
Notes
DID YOU MAKE THESE APPLE CINNAMON MUFFINS?
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