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Vegan apple-cinnamin muffins next to fresh apples with a white background.

Fluffy Vegan Apple-Cinnamon Muffins (Gluten-Free)

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5 from 4 reviews

  • Author: Elaine Gordon
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Vegan


These vegan apple-cinnamon muffins come together in a matter of minutes! Loaded with chunks of apples and topped with a cinnamon-oat streusel, these muffins are moist, fluffy and are a great plant-based option for breakfast or satisfying afternoon snack. This recipe is free of refined sugars, dairy, eggs and gluten. Yields 12 muffins.


Units Scale


  • 2 cups oat flour
  • 2 tablespoons arrowroot powder
  • 1 tablespoon ground flaxseed
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup plain, unsweetened non-dairy milk
  • 1/2 cup pure maple syrup
  • 6 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white distilled vinegar
  • 1 large apple, peeled and diced (about 1.5 cups diced)

Cinnamon Streusel Topping

  • 6 tablespoons super fine blanched almond flour
  • 3 tablespoons maple sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons coconut oil, melted

Topping Options (for the drizzle)


  1. Preheat oven to 350˚F. Line a muffin tin with silicone baking cups or grease.
  2. Whisk the oat flour, arrowroot powder, ground flaxseed, cinnamon, baking soda and salt in a large mixing bowl until well incorporated.
  3. Add the non-dairy milk, maple syrup, melted coconut oil, vanilla and vinegar to the mixing bowl and whisk.
  4. Gently fold in the chopped apples.
  5. Transfer the muffin batter to the muffin tins. Use a small ice cream scoop until each baking cup is full. Set aside.
  6. Prepare the streusel topping. Whisk together the almond flour, maple sugar and cinnamon. Add the coconut oil 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.
  7. Bake for 20 minutes. Place the muffin tin on the middle rack of the oven.
  8. Let the muffins cool. Allow them to cool while still in the muffin tin. After 10 minutes, remove the muffins from the muffin tin/silicone cups and place on a cooling rack for another 10 minutes.  To speed up this process, place the muffin tin in your freezer.
  9. Drizzle optional frosting if using.  Make sure the muffins have fully cooled to room temperature before adding the frosting or it will melt.


Store leftovers once fully cooled to room temperature in an airtight container in your refrigerator for up to five days.

These muffins may also be frozen for up to 2 months. Allow them to return to room temperature or warm them slightly before enjoying.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast or Snack
  • Method: Oven