Apple Bread Muffins Gluten Free Vegan Recipe
These Apple Bread Muffins are easy to make and so delicious! This recipe is both vegan and gluten-free and makes a healthy breakfast, treat, or snack. Oil-free option, too!
Apple Bread Muffins are Easy and Delicious!
These take minimal preparation, just some mixing, and then bake up in a jiffy. Ready to serve warm in under an hour!
Apples are available year-round and I like the Honeycrisps the best for just about everything including baking. That’s the apple I’ve used here, but use your favorite if you have one!
This recipe makes 6-8 giant-sized muffins, 12 regular-sized muffins, or 24 mini muffins. I decided to make the giants because I have most of my baking supplies packed for our eventual move and these huge muffin tins were all I had handy. But use the size you like!
Best Apples for Baking
Not all apples are created equal. Some are better for baking, others applesauce or butters, and some are better for eating fresh. Here are a few varieties that are good for baking and are commonly found in most groceries.
5 Apples for Baking
Some apples are better for baking than others. In general, the apples that do best with heat will retain some shape and chunkiness without becomes a saucy mush in the oven. These five apple varieties listed below will stay both firm and tasty in baked recipes like these Apple Bread Muffins.
1. Granny Smith
Granny Smith apples are tart and hold up well under heat, which makes them ideal for baking. They’re tart and not too sweet so you can adjust the sugar and sweetness to your liking.
Imagine you could only choose one apple to enjoy for the rest of your life. Honeycrisp would be this apple. It’s good for everything … baking, fresh eating, sauce, etc. The flavor is sweet, juicy, and delicious.
Braeburn is an intensely flavors apple that’s also quite crisp. It’s good for pies and baking and fresh eating, too.
Jonagolds are sweet and tart with a hint of honey. They also hold up well to heat and don’t turn to mush. Perfect for pies tarts, and in muffins like this. They don’t store very well so their on the counter shelflife is going to be short. Use them when they’re in season in the fall!
5. Pink Lady
Pink Lady is sweet, tart, firm, and slightly tannic. It’s a good choice for baking.
Making Apple Bread Muffins
The process starts by heating the oven to 350 degrees F. If not using the paper cupcake liners grease the flour the bottom and sides of the muffins tins. I also like to add a circle of parchment paper in the bottom when not using the liners. It helps ensure the muffins come out easily.
I used a combination of white and brown sugars. The mix adds a bit of extra richness and flavor.
Combine the dry ingredients first. Sift the ingredients together and then stir together with a wire whisk.
Then add the wet ingredients in no particular order.
Stir until all the ingredients are well incorporated. A few lumps are OK. It’s not necessary to try to get all of them smooth.
Gently fold in the diced apples.
At this point, you can add more if you like … a bit of walnuts, pecans, raisins, etc. Up to a 1/2 cup of additions will not need any other adjustments.
I like a crunchy top on muffins so I sprinkled the top with a super simple mix of brown sugar and oats.
They were so delicious!
Apple Bread Muffins Easy Gluten Free Vegan Recipe
These Apple Bread Muffins are easy to make and so delicious! This recipe is both vegan and gluten-free and makes a healthy breakfast, treat, or snack.
- 2 cups peeled and diced apples, fresh
- 1 tbsp lemon juice
- 1/4 cup brown sugar
- 1/4 cup dry oats
Preheat oven to 350 degrees F.
Peel and dice 2 cups of apples. This is about 2 medium-large or 3 smallish apples. Once diced, add the lemon juice and stir so the apples are coated.
Sift together all the dry ingredients.
Stir in all the wet ingredients. Mix until everything is well incorporated and most lumps are gone. It's not necessary to mix until perfectly smooth.
Fold in the diced apples and gently mix until well incorporated.
If not using cupcake papers, then lightly grease and flour your pans and add a circle of parchment paper at the bottom if desired. The parchment can help prevent any sticking.
Mix the topping ingredients together and spoon a little on top of each muffin.
Bake at 350 degrees F for 45 minutes.
Remove from the oven and let cool on a baking rack for a few minutes. Then remove from the pans and continue to let them cool for about 20 minutes or so until ready to serve.
Additions: Add some chopped walnuts, pecans, or another delicious nut and fold in with the diced apples. Raisins are also a good addition.
Serve plain or with a scoop of vegan vanilla ice cream with a sprinkle of cinnamon on top.
Once baked, they can be frozen for later. Just wrap in plastic wrap and freeze. Leftovers can be stored in an airtight container for up to a few days.
This recipe can be made oil-free by simply replacing the oil with 1/2 cup apple sauce and 2 tsp finely ground flaxseed.
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Want more recipes for fall? Try these!
This Carrot Apple Smoothie Bowl is super fast, delicious, and so healthy! Takes just minutes to make.
This Savory Pumpkin Sauce with Sage Chips was too delicious not to share. It’s creamy, robust, complex but also so simple to make, too.