EASY APPLE CINNAMON MUFFINS (Plant-based)
These WFPB Apple Cinnamon Muffins are moist and perfectly spiced with warm cinnamon and tender apple chunks. Made with 100% whole-food, plant-based ingredients and topped with a slightly fine oat-date sugar crumble, they’re a family favorite for breakfast or snack time.
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
• Pulsing the oats creates a finer streusel topping that crisps beautifully.
• Making vegan buttermilk (with vinegar or lemon juice) gives the muffins extra lift and tenderness.
• Lemon juice adds a subtle brightness that pairs perfectly with apples and cinnamon.
• For extra tall muffins, fill each muffin cup almost to the top.
• Sweet apples like Gala or Fuji make them naturally sweeter; Granny Smith adds a tangy contrast.
• Let muffins cool completely before storing to prevent condensation.
• They taste even better the next day as the flavors deepen—perfect for meal prep!