Gretchen's Vegan Bakery

Cinnamon Apple Walnut Muffins

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I don’t really share many muffins recipes.

I’m not sure why, I mean they are probably the easiest of all the recipes to make.

One bowl mix, no mixer required. Like duh?

Why not make muffins? And why not make muffins everyday?

Cinnamon Apple Walnut Muffins

 

Here is my recipe for Cinnamon Apple Walnut Muffins.

Jumbo sized and loaded with cinnamon, apples and a brown sugar and a walnut streusel through the middle.

If walnuts aren’t your “thang” you can leave them out or substitute another nut of choice.

By the way you can also bake all the batter into a standard sized loaf pan for an amazing apple cinnamon bread!

Cinnamon Apple Walnut Muffins

5.0 from 1 reviews
Cinnamon Apple Walnut Muffins
 
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Prep time
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Line the muffin tins with parchment paper or cupcake liners and preheat the oven to 350°F
I am using the Plant Based Egg egg replacerhere because I think it is the best for light texture and binding the recipe, but you can use any egg replacer of your choice if you prefer
Serves: 6 Jumbo Muffins
Ingredients
  • All Purpose Flour 1¾ cups (218g)
  • Baking Soda 1 teaspoon
  • Baking Powder ¾ teaspoon
  • Salt ½ teaspoon
  • Cinnamon ½ teaspoon
  • Cardamom ½ teaspoon *optional ingredient
  • Vegetable Oil ½ cup
  • Granulated Sugar ⅓ cup
  • Light Brown Sugar ⅓ cup
  • The Plant Based Egg 4 teaspoons
  • Plant Milk ½ cup (118ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Shredded Apples peeled and cored 1¾ cup (approx 2 large apples)
  • For the filling:
  • Light or dark brown sugar ¾ cup
  • Cinnamon 1 teaspoon
  • Lightly toasted walnuts ½ cup
Instructions
  1. In a small bowl combine the brown sugar, lightly toasted walnuts and cinnamon and stir to combine
  2. In another large mixing bowl combine the sugars, oil, plant milk and vanilla extract whisk smooth
  3. Add the sifted flour, spices, salt, baking powder and soda and the plant based egg egg replacer and whisk smooth
  4. Add the shredded apples and mix well
  5. Portion half of the batter into the paper lined tins and then add a heaping tablespoon of the sugar/nut mixture on top and then the remaining batter on top of that.
  6. Distribute the last of the sugar/nut mixture on the top of each muffin and bake immediately in a preheated 350° oven for 30 minutes for the jumbo size, slightly less time for standard sized muffins
Notes
Apple muffins will stay fresh at room temperature wrapped well for up to 4 days

Cinnamon Apple Walnut Muffins

 

 

 

 

Reader Interactions

Comments

  2. naim

    these look great, i have been looking for a vegan apple muffin recipe.
    can i replace the plant based egg with soemthing else?

    • Gretchen

      Thanks yes, as I wrote in the post : am using the Plant Based Egg egg replacer here because I think it is the best for light texture and binding the recipe, but you can use any egg replacer of your choice if you prefer

  3. Donna

    Hi Gretchen, my name.is Cheff’ Rootsie of Veggie Grub. You are Soo amazing, I would love to talk to you concerning some business, how can I get in touch privately? Thanks

  4. Lisa Thomas

    Just made these, and oh man are these so good. Moist, fluffy, and just the exact amount of sweetness. Total home run with us!!!! I absolutely love your site, and this is the fourth recipe of yours I’ve tried. Everyone has been been perfect! Thank you for all the vegan recipes ??

  5. Lynn

    Hi Gretchen, Sorry I know this is unrelated to the recipe posted but I do not know where to go to ask this question. I was looking for a strawberry cake recipe to make for my granddaghter’s birthday and came across your strawberry chiffon cake that I would like to make. The recipe calls for only 1 cup of cake flour but when I watched the video it looked like there was moe than 1 cup in your bowl. Is the 1 cup right because it says it will make 4-7″ Layers. Thank you for your time. Lynn

    • Gretchen

      HI, The written recipe is correct, sometimes on the video it does look different, and may have been (as I may have adjusted it after the video), but the written recipe is correct

  6. Jean

    Hi

    I can’t wait to try this recipe , but I’d like to use ground flashed as the egg replacer, any idea how much I should use?

    Jean