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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.

 

Course Breakfast, Dessert, Snack
Cuisine Vegan
Keyword comfort food, muffins, vegan baking, vegan gluten-free baking, vegan muffins
Prep Time 15 minutes
Cook Time 45 minutes
cool 30 minutes
Servings 8 large muffins

Ingredients

Apples

  • 2 cups peeled and diced apples, fresh
  • 1 tbsp lemon juice

Dry Ingredients

Wet Ingredients

Crumble Topping

Instructions

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Sift together all the dry ingredients.

  4. 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.

  5. Fold in the diced apples and gently mix until well incorporated.

  6. 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.

  7. Mix the topping ingredients together and spoon a little on top of each muffin.

  8. Bake at 350 degrees F for 45 minutes.

  9. 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.

  10. Additions: Add some chopped walnuts, pecans, or another delicious nut and fold in with the diced apples. Raisins are also a good addition.

  11. Serve plain or with a scoop of vegan vanilla ice cream with a sprinkle of cinnamon on top.

  12. 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.

Recipe Notes

This recipe can be made oil-free by simply replacing the oil with 1/2 cup apple sauce and 2 tsp finely ground flaxseed.