Blender Vegan Apple Muffins with Cinnamon Streusel Topping are the perfect, fluffy baked good to have on your counter. They’re a delicious breakfast, a satisfying snack, and a favorite of everyone who tries one! This recipe is free of refined sugars, dairy, eggs and gluten.
Is there anything better than having a fresh batch of apple muffins on the counter? They’re so, so good for breakfast or a snack on the go. These muffins are incredibly fluffy with bright apple flavor and warm, delicious spices. They’re also a favorite with kids since they taste like such a treat! Really, there are no bad days when these Vegan Apple Muffins are involved.
Baking with Apples
I love baking with apples! They’re naturally sweet and add so much amazing flavor to some of my favorite dishes. Apples are full of powerful disease-fighting nutrients and health benefits. They’re low in calories, fat-free, sodium-free, cholesterol-free, and full of fiber and vitamin C.
Gluten-Free Vegan Apple Muffins
I use oats as a base for these muffins. This keeps them gluten-free and brings really great nutritional benefits into the recipe! Oats are full of soluble fiber, and they’re lower in carbohydrates than most other grains while also being higher in protein and healthful fats!
Refined Sugar-Free Streusel Topping
I feel like the streusel topping on these Vegan Apple Muffins really adds something special! It makes them feel like a bakery muffin, all while being free of refined sugar. I use vegan butter, cinnamon, and pure maple sugar to create a simple and absolutely delicious streusel.
These Apple Muffins are vegan, gluten-free, and free of refined sugar. They’re healthy enough to enjoy as a breakfast or snack and will keep you full longer thanks to the oats!
More Vegan and Gluten-Free Apple Recipes
All of the recipes below are free of dairy, eggs, gluten and refined sugars.
Maple Roasted Butternut Squash and Apple Quinoa Salad
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Blender Vegan Apple Muffins with Cinnamon Streusel Topping
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegan
Description
Blender Vegan Apple Muffins with Cinnamon Streusel Topping are the perfect, fluffy baked good to have on your counter. They’re a delicious breakfast, a satisfying snack, and a favorite of everyone who tries one! This recipe is free of refined sugars, dairy, eggs and gluten.
Ingredients
- 3 cups gluten-free rolled old fashioned oats
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon fine salt
- 3/4 cup pure maple syrup
- 1/3 cup plain, unsweetened non-dairy milk
- 1/3 cup avocado oil
- 1 small red apple, cored, skin on, chopped (about 1.5 cups when chopped)
- 1 tablespoon pure vanilla extract
- 1 additional peeled red apple, cored and finely diced (measures 1 cup when finely diced)
Cinnamon Streusel Topping
- 1/3 cup pure maple sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cold vegan butter
Optional Topping:
- melted coconut butter (for drizzling overtop muffins after baking)
- Easy Vegan Vanilla Cinnamon Fruit Dip
- Easy Vanilla Blender Icing
- homemade vegan caramel sauce
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with silicone baking cups or grease.
- In a blender, add oats, baking powder, cinnamon and salt. Blend from low to high until a fine flour forms and no whole oats remain. Pour the dry ingredients into a large mixing bowl. Set aside.
- Rinse out the blender and add maple syrup, milk, oil, chopped apple and vanilla. Blend until completely smooth. Pour into the mixing bowl with the dry ingredients. Whisk until well incorporated and no clumps remain. Gently fold in the chopped apples.
- Transfer the muffin batter to the muffin tin until each baking cup is full. Set aside.
- To make the streusel topping, in a small bowl whisk together the maple sugar and cinnamon. Add the cold butter and use a fork to mash it throughout until evenly distributed. It should be crumbly and easy to sprinkle with your fingers. Use your fingers to sprinkle the streusel topping overtop each muffin.
- Place the muffin tin on the middle rack of your oven and bake for 20 minutes.
- After baking is complete move the muffin tin to a cooling rack to rest for 10 minutes. After 10 minutes transfer the muffins out of the muffin tin/silicone cups to cool for another 10 minutes.
- Optional: Drizzle melted coconut butter, vegan vanilla cashew icing or cinnamon vanilla fruit dip overtop if desired. Or, drizzle my instant vegan caramel sauce overtop.
- Enjoy immediately. Store leftovers once fully cooled to room temperature in an airtight container in your refrigerator for up to five days. Or freeze up to 2 months. Before enjoying return to room temperature or warm slightly.
- Category: Breakfast or Snack
- Method: Blender and Oven
Keywords: blender vegan apple muffins
Hi, can you clarify how much avocado oil this calls for? Recipe reads “1 cup tablespoon” Thank you.
Yes I’m so sorry about this typo. It is cup not tablespoon. I updated it… thank you for calling that out. I hope you love the muffins!
Thank you. I made the muffins and I loved them. One of the best vegan muffins that I’ve tried. Just one more question though. That additional diced apple at the end of the recipe – I’m assuming it’s stirred into the batter? Thanks again.
Thank you so much! That means a lot. Yes, stir in the apple at the end. I will update the recipe to make that clear – my apologies! Thank you again for the review/rating! Have a great day!
Can this be modified to be made into a loaf instead of muffins?
Yes, I would think so! I haven’t tested it myself but try for 50 minutes at the same temp. Please let me know how it turns out for you!
Can I use oat flour? I don’t have a high speed blender, and, if so, how much would I use? Thank you.
Hi, Alene: Great question! Yes, you can use almost the same amount (maybe SLIGHTLY less). If you get a chance, please let me know how they turn out for you this way. Best, Elaine