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Perfectly spiced vegan apple oatmeal muffins that are so quick and easy to make! All you need is a few simple ingredients and you can enjoy them at breakfast, brunch, or for a quick snack.
These delicious vegan muffins are fluffy, moist, and filled with bits of fresh apples. They’re also dairy-free, egg-free and can be made refined sugar-free and gluten-free.
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Yes, it's another vegan muffin recipe! Why another one? Because I know you love muffins as much as I do since they're so quick and easy to make, plus, you get 12 of them, so you have lots of leftovers to enjoy later.
These easy vegan apple oatmeal muffins are filled with spices and soft apple pieces, so they're perfect for making during apple season (or any time of year!).
Before you get into the details about this recipe, here are some other vegan muffin recipes to bookmark for later:
Ingredients You'll Need
Like all of my other muffin recipes, this one calls for just a handful of simple ingredients that you probably have in your kitchen right now!
Ingredient and Substitution Notes
Flour - This recipe was developed and tested to be vegan or vegan AND gluten-free, so you have two choices for the flour you use.
For vegan gluten-free apple oatmeal muffins: Use Bob's Red Mill All-Purpose Gluten-free Flour Blend in the RED bag. Almond flour, coconut flour or any other gluten-free flour on its own will not work, it must be this blend to get the same results.
For vegan apple oatmeal muffins: Use all-purpose white flour.
I haven't experimented with any flour other than the ones listed above, so if you choose a different type, your outcome might differ from mine.
NOTE: Measuring flour accurately for baking is essential to the recipe turning out as it should. Read this article: "How to Measure Flour Correctly" before you start.
Rolled Oats – Only use old-fashioned rolled oats and if you are making the vegan gluten-free version of this recipe, make sure your oats are certified gluten-free.
Steel-cut oats and quick-cooking / instant oats / quick oats cannot be used; your muffins will not have the correct texture.
Unsweetened Applesauce - Use plain, unsweetened applesauce so you can control the flavour and sweetness.
Sugar – You have the option of using brown sugar or coconut sugar, but be aware that each requires a different quantity. Take note of this detail while preparing the recipe. I haven't experimented with liquid sweeteners such as pure maple syrup or agave, nor have I tried any sugar alternatives, so I can't guarantee they will work well.
Oil - Use a neutral-flavoured oil, like safflower, or sunflower. Melted coconut oil can also be used, but make sure the other ingredients are at room temperature so it does not solidify when it's combined with the other ingredients. I have not tried to make these muffins oil-free.
Flax Eggs – This recipe is made without eggs, so ground flax seeds and water are used to make flax eggs. Chia eggs can be instead of flax to keep the recipe eggless.
Spices – You'll need cinnamon and nutmeg, both give the muffins their warm, delicious flavour.
Baking Powder and Baking Soda - Both of these ingredients help the muffins to rise and give them the proper texture. Make sure they are both fresh.
Vanilla Extract and Salt - Both are important flavour enhancers.
Chopped Apples- I used Ambrosia for the muffins you see in the pictures, and I've also used Gala but any firm apple will work. Chop the apples small, don't leave them too large or they will not soften enough during the bake time. I like to peel the apples, but you can use unpeeled apples if that is your preference.
In addition to the apples, if you'd like, you can also add a few raisins, chopped nuts like walnuts or pecans, dried cranberries, pumpkin seeds, or sunflower seeds.
Want more apple recipes? Try one of these: vegan apple galette, vegan apple cider donuts, vegan apple crisp.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
1. Mix all of the dry ingredients in a small bowl, and set aside.
2. Mix the wet ingredients in a large mixing bowl.
3. Mix the wet and dry ingredients together to form a thick batter.
4. Fold the chopped apples into the batter.
5. Using a spoon or a trigger ice cream scoop, evenly divide the muffin batter into your prepared muffin pan so all of the muffins are the same size and finish simultaneously.
6. This step is optional, but you can sprinkle rolled oats or turbinado sugar on top of each muffin.
7. Bake.
8. Carefully remove the muffin tin from the oven and let it sit for a few minutes.
Next, carefully remove the muffins from the muffin pan and place them on a wire rack to cool.
Storing and Freezing
Store your vegan apple oat muffins in an airtight container and keep them at room temperature for up to two days. Because of the moisture from the apples, after two days, move your leftover muffins to the refrigerator for another 3 days.
Just like any muffins, they'll be at their peak freshness and texture the day and the day after they were baked.
Freezing
For freezing, after they've completely cooled, wrap each muffin individually, then store them in a container or freezer bag. You can freeze them for up to two months and thaw them at room temperature when you're ready to enjoy them.
What's the Texture Like?
They have a great texture: soft and fluffy with bits of apples in every bite! However, to make sure your muffins turn out the same, you need to follow the recipe exactly as it’s written. This applies to both versions of the recipe. It's very true that baking is a science!
If you make any changes or substitutions, other than what is listed above in the “Ingredient and Substitution Notes” section, your muffins may not turn out as they should.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the scale I have) and my weight measurements. Please read my article about how to measure flour correctly.
- Use the same flour I use. If you're making the vegan gluten-free version, keep in mind that vegan gluten-free baking can be tricky because different flours and blends produce extremely different results. To get the same outcome I do, please use Bob’s Red Mill Gluten-Free All-Purpose Flour (in the RED bag!).
- Make sure your baking powder and baking soda are fresh. If they aren't fresh, your muffins could end up dense and chewy.
- Don't chop your apples too large. The baking time is short, so if the pieces are too big, they won't have enough time to cook and soften.
- Use a trigger ice cream scoop to add the batter to the muffin pan. This ensures that each muffin will be very close to being the same size and that they finish baking at the same time.
- Take extra care not to over-bake or your muffins will be dry and crumbly.
- Read this post from top to bottom before you start. This isn't a difficult recipe, but I’ve shared many tips to get everything right. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
If you're making the vegan gluten-free version of these muffins, please read all of my vegan gluten-free baking tips before starting!
If You Make This Recipe...
Please tell me how things went and how you like the muffins! Do that by leaving a comment and star rating below and/or you can post a picture on Instagram and tag me so I can see the muffins, I'm @delightfuladventures.
If You Like This Recipe...
Then you may also like these other vegan apple recipes:
Vegan Apple Oatmeal Muffins
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ½ cups (210g) gluten free flour blend OR all-purpose white flour (if using all-purpose flour, use 1 ½ cups (188g), **please see important notes about flour below**
- ¾ cup (75g) rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup (185g) unsweetened applesauce
- ⅔ cup (133g) brown sugar (or ¾ cup 113g coconut sugar)
- ¼ cup (60ml) oil (see note below)
- 1 teaspoon vanilla extract
- ¾ cup (95g) chopped apples (1 medium apple, see note below)
Instructions:
- Preheat oven to 350°F (177°C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.
- Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.
- In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, mix the applesauce, sugar, oil, vanilla extract, and flax eggs together.
- Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.
- Fold in the chopped apples.
- Using a spoon or a large scoop, evenly divide the batter into the 12 muffin cups.
- OPTIONAL: Sprinkle a little bit of rolled oats or turbinado sugar on top of each muffin.
- Bake for 20 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
- Let the muffins cool in the muffin pan for a few minutes, then remove and place them on a cooling rack.
Recipe Notes:
- Please read all of the info above and below before making this recipe.
- The cup amount for both types of flour is the same but the weights are different because they have different properties and densities. If you are baking by weight, please take note of each weight and weigh your flour correctly.
- If you will be making the vegan gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Pay attention to the sugar amounts, both options have different cup AND weight measurements.
- Any type of neutral-flavoured oil can be used. If you use melted coconut oil, make sure that all of your ingredients are at room temperature so it doesn't harden when it's added to the recipe.
- Store leftovers in an airtight container at room temperature for up to four days.
- To freeze, once they have thoroughly cooled, wrap them tightly, individually, so they're airtight, place them in a container or freezer bag, and freeze for up to two months.
- The nutrition info listed below is based on one muffin with the recipe made as written using gluten-free flour, and brown sugar. The muffins made with all-purpose flour have a calorie count of 179 per muffin. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
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