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
- 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.
- 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.
- 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.
- Fold in berries: Carefully fold in the mixed berries to evenly distribute them in the thick batter without breaking them.
- 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.
- 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.
- Top the muffins: Evenly sprinkle the oat crumble mixture over the tops of each muffin cup to add a crunchy texture.
- 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.
- Cool and serve: Remove the muffins from the oven and enjoy them warm. Allow any leftovers to cool completely before storing.
- 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
