Vegan Apple Cinnamon Muffins

Vegan Apple Cinnamon Muffins

15 Mins     20 Mins     Easy     5

These Autumnal spiced apple muffins are a great way of using up apples in season! Delicious freshly baked with a crunchy sugar topping.

Makes 12


  • 250g plain flour
  • 150g caster sugar
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 250ml unsweetened non-dairy milk
  • 150ml light oil
  • 2 tsp vanilla extract
  • 200g diced eating apple, peeled and cored
  • 40-50g demerara sugar


  • Line a 12 hole muffin tray and preheat the oven to 180C/360F fan.
  • In a large bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, and ground cinnamon. Pour in the milk, oil and vanilla extract, and mix until just combined. It’s okay if the mixture is a little lumpy. Fold in the chopped apple.
  • Spoon the batter evenly into the 12 cases and top each with a generous sprinkle of demerara sugar.
  • Bake for 20-25 minutes or until a skewer inserted into one comes out clean. Cool in the tray for 5-10 minutes before transferring the muffins to a cooling rack.
Best eaten on the day but will keep in an airtight container for up to 3 days. Alternatively, freeze on the day of baking for up to 1 month. To defrost, leave out overnight or warm in the microwave set on low for about 1 minute.

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