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Closely cropped closeup of seven brown muffins on a plate, with a cinnamon stick and half of an apple, on a white background.

Vegan Apple Cinnamon Muffins


  • Author: Raquel Smith
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

These vegan apple muffins are easy, delicious, and filling. Half whole wheat to amp up the nutrition, while maintaining a good crumb. They’re my new favorite!


Scale

Ingredients


Instructions

  1. Heat your oven to 425ºF and generously grease a 12-cup muffin pan.
  2. Combine the flax seed and water in a small bowl to make a flax egg, and set aside. In the bowl of a stand mixer, add the margarine, light brown sugar, and granulated sugar. Use the paddle attachment to beat until homogeneous and a bit fluffy, about 2 minutes. Scrape down the sides as needed.
  3. Add the flax egg and the applesauce and beat until combined, another minute or so. Add the vanilla and beat, then mix in the chopped apples.
  4. Combine the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together, then add to the wet ingredients and mix just until combined – do not overmix.
  5. Divide evenly between the muffin cups; they should be about 2/3 to 3/4 full. Generously sprinkle the top of each with coarse sugar.
  6. Bake for 5 minutes, then lower the oven temperature to 350ºF and cook for another 15 minutes or so, until the tops are just barely starting to turn a bit golden and a pick inserted into the center comes out clean.
  7. Remove using a fork and quick fingers and transfer to a wire rack to cool. Let cool for about 30 minutes before eating, and cool completely before storing.

Notes

If you can’t find whole wheat pastry flour, sub with 1/2 cup all-purpose and 1/2 cup whole wheat.

  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Keywords: fall, apple, muffin, vegan, autumn