Vegan Apple Cinnamon Muffins

Total time42 min

Prep time15 min

Cook time22 min

5.0

(28)

Warm spiced apple muffins that are completely free of eggs and dairy — yes, they're every bit as tender and satisfying as the classic version. The secret is a simple flax egg made from ground flaxseed and water, which binds the batter beautifully without any animal products. Plant-based milk and neutral oil keep the crumb moist, while diced fresh apple tucked into every bite adds natural sweetness and a little texture. A dusting of cinnamon sugar on top bakes into a lightly crisp, fragrant crust that makes these impossible to resist straight from the oven. The recipe makes a full dozen, so they're perfect for meal prepping a week of breakfasts or bringing to a gathering where you want something everyone can enjoy. Just be careful not to overmix — folding the batter gently is what keeps these light rather than dense. They cool quickly on a wire rack and taste just as good the next morning with a cup of coffee.

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¾ cup organic cane sugar
½ cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 ½ cups apple, peeled and cut into ¼-inch dice (about 2 medium apples)

For the topping

2 tbsp organic cane sugar
½ tsp ground cinnamon

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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