Vegan Apple Cinnamon Muffins
Serves 12
10 mins prep
17 mins cook
27 mins total
These apple cinnamon muffins are studded with BIG chunks of apple! They're so easy to make and are perfect for a quick snack or breakfast to-go.
0 servings
Apples
Batter
Scan QR code to shop the ingredients!
Get ingredients delivered
Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).
Prep the Apples
In a medium bowl, combine 1 1/2 cups apples, 1 teaspoon cinnamon, 2 tablespoons all-purpose flour, and toss to coat. The flour helps prevent apples from sinking during baking; set aside.
Make the Batter
In a large bowl, mash the bananas with a fork.
Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, 2 teaspoons cinnamon, nutmeg, and whisk until combined.
Add 1 cup flour, baking powder, optional salt, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
Fold in 1 1/2 cups apples and any loose flour in bottom of bowl.
Divide batter equally among the cavities of the prepared pan. Each cavity will be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
Using the reserved 1/4 cup diced apples, top each muffin with a couple pieces, divided equally.
Optionally add a pinch of turbinado sugar and pinch of cinnamon to each muffin top.
Bake for about 17 to 18 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.