Vegan Apple Oat Muffins are the perfect way to use up apples in a plant based treat! Whether the apples are slightly bruised, about to be not so yummy in your breakfast oatmeal or your neighbour brought too many apples over from their apple tree, this recipe will help take care of that.
If you are looking for a non-vegan version of this recipe, don’t worry I’ve created one for you.
I enjoy making a batch (or doubling it) of Vegan Apple Oat Muffins on Sundays to help plan for the week ahead and of course make my home smell delicious. My favourite way to eat them, is with a spoonful of almond butter in the morning. The muffins with nut butter on top is, super filling and can keep me satisfied until lunchtime.
Please know this post is not sponsored , but does include affiliate links to help support my business. Thanks for reading.
Another tip of mine to make this muffin making process even easier, is using silicon muffin cups and an ice cream scoop. The silicone muffin cups are reusable, which is not only good for the environment (something we are all working on), BUT you never have to worry if you have enough in your pantry from the last time you used them. Using an ice cream scoop to scoop your batter, allows for an even and easy distribution in each muffin cup.
To start, chop up your apple into small pieces. If you want to hide the pieces more into the batter, make them smaller, like a fine dice. I don’t mind eating chunks of apples when they are baked, so I keep them medium sized.
Meanwhile, start to make your sour milk to let it rest. I’ve broken down how to make your own vegan sour milk in this blog post.
Combine all the liquid ingredients together – sour milk, apple, oil, flaxseed egg and vanilla.
In a separate bowl, combine the dry ingredients oats, flour, white sugar, baking powder, cinnamon, nutmeg and salt.
Combine the wet and dry ingredients together until combined. The mixture should be quite thick, and not runny. With your ice cream scoop, fill the muffin cups about ⅔ full, this recipe should fill up at least 12 muffin cups if not more.
Once the muffins are baked, you will know because when you stick a toothpick in the muffins, it will come out clean. They should be golden around the edges, and firm to the touch. My favourite way to enjoy these muffins is for breakfast with almond butter on top.
Vegan Apple Oat Muffins
1 cup of sour milk
1 cup of finely diced apple (I keep the peel on for nutritional value optional to remove)
2 1/2 tablespoons coconut or canola oil
1 flaxseed egg
1 1/2 tsp pure vanilla extract
1 cup quick oats
1 cup all purpose flour
1/2 cup + 1 tbsp white sugar
2 tsp baking powder
1/2 tsp cinnamon
dash of nutmeg
dash of salt
1. Preheat the oven to 350F. Line a 12 cup muffin pan with silicone muffin cups.
2. In a medium boil mix together wet ingredients – sour milk, apple, oil (melted if not already a liquid at room temperature), flax seed egg and vanilla.
3. In a separate large bowl combine dry ingredients – flour, oats, sugar, baking powder, cinnamon, nutmeg and salt.
4. Mix wet ingredients into dry ingredients and stir until fully combined.
5. Using your ice cream scoop (or large spoon), fill muffin cups until about 2/3 full.
6. Bake for approx. 25 – 30 minutes, or until a toothpick stuck in the muffin comes out clean (no batter stuck) and muffins are golden and firm.