Vegan Apple Cinnamon Muffins

These Vegan Apple Cinnamon Muffins are a delightful and healthy treat, perfect for breakfast or a snack. They combine the natural sweetness of ripe bananas and apples with warm cinnamon and nutmeg spices. The muffins are moist, fluffy, and bursting with apple flavor, making them a favorite for both vegans and non-vegans alike.

Ingredients

For the Apples:

• 1 ½ cups apple, diced small + 1/4 cup apple, diced small (reserve for topping; use 1 large unpeeled Fuji apple, yielding about 1 3/4 cups)
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon

For the Batter:

• ½ cup mashed ripe banana (about 1 large)
• ¾ cup granulated sugar
• ½ cup unsweetened vanilla almond milk (other milks such as coconut, soy, rice, or cow milk can be substituted; should be at room temperature)
• ⅓ cup coconut oil, melted (vegetable or canola oil can be substituted)
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt (optional)
• Pinch of turbinado sugar (optional, for sprinkling)
• Pinch of cinnamon (optional, for sprinkling)

Instructions

1. Preheat Oven and Prep Pan:

• Preheat your oven to 400°F (200°C). Spray a non-stick 12-cup regular muffin pan very well with floured cooking spray or grease and flour the pan. Avoid using muffin liners as they may stick to the muffins.

2. Prep the Apples:

• In a medium bowl, combine 1 1/2 cups diced apples, 1 teaspoon cinnamon, and 2 tablespoons all-purpose flour. Toss to coat the apples. This step helps prevent the apples from sinking during baking. Set aside.

3. Make the Batter:

• In a large bowl, mash the banana with a fork.
• Add the granulated sugar, almond milk (ensure it’s at room temperature to prevent the coconut oil from solidifying), melted coconut oil, vanilla extract, 2 teaspoons cinnamon, and ground nutmeg. Whisk until well combined.
• Add 1 cup of all-purpose flour, baking powder, and an optional pinch of salt. Stir until just combined. The batter will be quite thick; if it seems too thick, add a tiny splash of milk to thin it slightly.
• Fold in the 1 1/2 cups of coated apples, including any flour left in the bowl.

4. Fill the Muffin Pan:

• Divide the batter evenly among the cavities of the prepared muffin pan, filling each about 3/4 full. Spraying a one-quarter cup measure with cooking spray can help the batter slide off easily.
• Top each muffin with a few pieces of the reserved 1/4 cup diced apples.
• Optionally, sprinkle a pinch of turbinado sugar and a pinch of cinnamon on top of each muffin.

5. Bake:

• Bake in the preheated oven for about 17 to 18 minutes, or until the tops are domed, puffed, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow the muffins to cool in the pan for about 10 to 15 minutes before removing them and placing them on a wire rack to cool completely.

6. Serve and Enjoy:

• Enjoy these muffins warm or at room temperature. They make a perfect breakfast, snack, or dessert.

Tips

• Bananas: Ensure your bananas are very ripe for the best sweetness and moisture.
• Mixing: Be careful not to overmix the batter to keep the muffins light and fluffy.
• Apples: Chopping the apples into small, even pieces ensures they distribute evenly throughout the muffins and bake properly.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

These Vegan Apple Cinnamon Muffins are a delicious way to enjoy the comforting flavors of apples and cinnamon in a plant-based treat. Enjoy them fresh out of the oven for the best experience!