Vegan Apple Berry Muffins Recipe

ByNaomi Fletcher
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Introduction

These vegan apple berry muffins are a deliciously moist and fruity treat, perfect for breakfast or a snack. Packed with fresh apples, berries, and a crunchy oat crumble topping, they bring a perfect balance of sweetness and texture.

A dark metal muffin tray holds eight freshly baked mixed berry muffins with one removed from its white paper liner, resting tilted on the tray’s edge showing the berry-filled bottom and crumbly oat topping. The muffins have a light golden base color with visible dark red and blue berries embedded throughout, topped with textured golden oat clusters. To the left, one empty muffin slot contains loose frozen berries, bright red and blue, adding color contrast to the scene. The tray sits on a white marbled surface, partly covered by a soft pink cloth in the upper right corner. The arrangement includes hints of red apples at the bottom right edge, enhancing a fresh, cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/4 cups (280g) all-purpose plain flour (see note for gluten-free option)
  • 1/3 cup (65g) granulated sugar (or extra coconut sugar)
  • 1/3 cup (55g) coconut sugar (light brown sugar or extra granulated sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup (190g) dairy-free milk
  • 1 medium apple (~180g), grated finely
  • 1/3 cup (85g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (150g) berries of choice, such as blueberries, raspberries, or strawberries (fresh or frozen)
  • 1/2 cup (60g) rolled oats
  • 1/4 cup (55g) vegan butter
  • 2 tablespoons (15g) all-purpose plain flour (or flour of choice)
  • 2 tablespoons (15g) granulated sugar (light brown sugar or coconut sugar)

Instructions

  1. Step 1: Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.
  2. Step 2: In a large bowl, combine all the dry ingredients: flour, both sugars, baking powder, cinnamon, and salt. Mix well.
  3. Step 3: Add the wet ingredients to the dry mixture, except the berries: dairy-free milk, grated apple, oil, apple cider vinegar, and vanilla extract. Stir until just combined; the batter will be thick.
  4. Step 4: Gently fold in the berries to avoid breaking them up.
  5. Step 5: Divide the batter evenly between 10 to 12 muffin cups. Set aside.
  6. Step 6: Prepare the oat crumble topping by combining rolled oats, vegan butter, flour, and sugar in a small bowl. Use your fingertips to mix until large crumbs form.
  7. Step 7: Sprinkle the oat crumble evenly on top of the muffins.
  8. Step 8: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Step 9: Allow muffins to cool slightly before serving. Enjoy warm for the best flavor and texture.

Tips & Variations

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for baking.
  • Use any berries you prefer or a mix to add different flavors and colors.
  • If you like sweeter muffins, increase the sugar slightly or add a drizzle of maple syrup on top after baking.
  • For extra texture, add chopped nuts like walnuts or pecans to the batter or crumble.

Storage

Store leftover muffins in an airtight container at room temperature for up to 1 day, or keep them in the refrigerator for up to 5 days. To freeze, place muffins in a sealed container or freezer bag for up to 2 months. Reheat gently in a microwave or oven before serving for a fresh-baked taste.

How to Serve

Nine berry muffins with crumb topping sit in a black muffin tray on a white marbled surface. Each muffin has a base layer of light golden brown batter with visible swirls of red and purple berry filling inside. On top of the batter, there is a crunchy, crumbly layer of golden oats and nuts covering parts of the muffins unevenly. Some whole berries, like dark blueberries and bright red raspberries, are scattered on top, adding contrast. One muffin is removed from its white paper liner and placed tilted in the tray, showing the side with berry spots. Next to the muffins in the tray is a small cup filled with frozen raspberries. To the side, two whole red apples and a soft pink cloth partly appear. The light is soft, making the textures look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, frozen berries work well. Just fold them gently into the batter without thawing to prevent the batter from turning pink and avoid excess moisture.

Do I need to use apple cider vinegar?

Apple cider vinegar helps the muffins rise by reacting with the baking powder, but if you don’t have it, lemon juice or omitting it will still produce tasty muffins, though the texture might be slightly different.

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Vegan Apple Berry Muffins Recipe

★★★★★

4.9 from 107 reviews
  • Author: Naomi
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan
Print Recipe

Description

These Vegan Apple Berry Muffins are a delightful and wholesome treat, combining fresh apples, mixed berries, and a touch of cinnamon in a soft, moist muffin. Perfect for breakfast or a snack, they feature a crunchy oat crumble topping and are made without any dairy or eggs, making them ideal for vegan diets. The recipe is straightforward and yields 12 delicious muffins baked to golden perfection in just 45 minutes.

Ingredients

Scale

Muffin Batter

  • 2 1/4 cups (280g) all-purpose plain flour (note: can use gluten-free flour as an alternative)
  • 1/3 cup (65g) granulated sugar (or extra coconut sugar)
  • 1/3 cup (55g) coconut sugar (or light brown sugar or extra granulated sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup (190g) dairy-free milk
  • 1 medium-size apple (~180g), grated finely
  • 1/3 cup (85g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (150g) mixed berries (blueberries, raspberries, or strawberries, fresh or frozen)

Oat Crumble Topping

  • 1/2 cup (60g) rolled oats
  • 1/4 cup (55g) vegan butter
  • 2 tablespoons (15g) all-purpose plain flour (or flour of choice)
  • 2 tablespoons (15g) granulated sugar (light brown sugar or coconut sugar)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, coconut sugar, baking powder, ground cinnamon, and salt until well combined.
  3. Add wet ingredients and combine: Add the dairy-free milk, grated apple, neutral oil, apple cider vinegar (if using), and vanilla extract (if using) to the dry ingredients. Mix gently until just combined to avoid overmixing.
  4. Fold in berries: Carefully fold in the mixed berries to evenly distribute them in the thick batter without breaking them.
  5. Portion batter: Divide the batter evenly among 10-12 muffin cups, filling them almost to the top. Set the pan aside as you prepare the crumble topping.
  6. Prepare oat crumble: In a small bowl, combine the rolled oats, vegan butter, flour, and sugar. Use your fingertips to blend the ingredients until large crumbs form, creating a crumbly topping.
  7. Top the muffins: Evenly sprinkle the oat crumble mixture over the tops of each muffin cup to add a crunchy texture.
  8. Bake the muffins: Place the muffin pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
  9. Cool and serve: Remove the muffins from the oven and enjoy them warm. Allow any leftovers to cool completely before storing.
  10. Storage: Store leftover muffins in an airtight container at room temperature for up to 1 day, refrigerate for up to 5 days, or freeze for up to 2 months for best freshness.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
  • Use fresh or frozen berries; just make sure to gently fold frozen berries in without thawing to prevent batter discoloration.
  • Apple cider vinegar helps activate the baking powder for a better rise but can be omitted if desired.
  • These muffins freeze well – wrap individually for convenient grab-and-go snacks.
  • For added texture, consider adding a handful of chopped nuts to the batter or on top of the crumble.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Vegan muffins, apple muffins, berry muffins, healthy breakfast, oat crumble topping, dairy-free, egg-free, vegan baking

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