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–+ servings
Oatmeal apple muffins with crumble topping

VEGAN APPLE CINNAMON STREUSEL MUFFINS

4 from 2 votes
These Vegan Apple Cinnamon Streusel Muffins are moist, fluffy, soft and full of warm Ceylon cinnamon flavor. They are topped with oatmeal crumble. Perfect as a snack or breakfast. Dairy-free, egg-free.
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Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course: Breakfast, Dessert, Muffin, Snack
Cuisine: Czech
Diet: Vegan
Yield: 12 muffins
Calories: 243kcal
Author: Plantiful Bakery

Ingredients
 

Muffins:

  • 1 cup (250ml) unsweetened oat milk, room temperature , (or any plant-based milk)
  • 1 tbsp apple cider vinegar, or lemon juice
  • 300 g all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
  • pinch sea salt
  • 135 g organic cane sugar, or coconut sugar
  • 55 g (1/4 cup) sunflower oil , (or canola oil)
  • 3 tbsp (50g) applesauce, unsweetened, room temperature
  • 1 cup fresh apples, peeled and cut into small cubes
  • ¼ cup (32g) rolled oats

Crumble Topping:

Instructions

  • Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
  • To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
  • To make crumble topping, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.
  • To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.
  • To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.
  • To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.
  • Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.
  • Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
  • Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

Notes

Storing:

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for up to 3 days. You can also freeze them for up to 3 months.
Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1muffin | Calories: 243kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!