These vegan cinnamon apple muffins are soft, fluffy, sprinkled with oat crumb on top, and full of delicious cinnamon aroma. The combination of apple and Ceylon cinnamon creates a unique taste. Ideal as a snack or breakfast. Naturally without milk and eggs.
- 250 ml (1 cup) oat milk, room temperature (or any other plant-based milk)
- 1 tbsp of apple cider vinegar (or lemon juice)
- 300 g of plain flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
- pinch Ravaneō N°15 Flower of Salt
- 135 g natural cane sugar (or coconut sugar)
- 55 g (1/4 cup) sunflower oil, room temperature
- 50 g (3 tbsp) apple puree
- 1 cup apples, peeled and cut into small cubes
- 35 g (1/4 cup) oat flakes
- 4 tbsp (35 g) plain flour
- 3 tbsp (25 g) natural cane sugar (or coconut sugar)
- 2 tbsp (12 g) oat flakes
- 1/2 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
- 2 tsp (27 g) of coconut oil
- Preheat the oven to 200 °C. Line the muffin tray with 12 cups and set aside.
- Add a tablespoon of apple cider vinegar to oat milk. Mix and set aside.
- For the crumb, mix plain flour, cane sugar, oat flakes and ground cinnamon. Add coconut oil and mix well to create the crumb. Set aside.
- Into a medium bowl, pour plain flour, baking powder, baking soda, ground cinnamon and a pinch of salt and mix together.
- In a large bowl, using a whisk, mix cane sugar, sunflower oil and apple puree. Then add the oat milk with apple cider vinegar.
- Sift the dry ingredients into the wet mixture and mix until the mixture is compact. Do not overmix the dough. Finally, stir in sliced apples and oat flakes.
- Divide the dough evenly into 12 muffin cups and sprinkle the top of them with the crumb.
- Bake in the preheated oven at 200 °C for 5 minutes, then lower the oven to 180 °C and bake for another 15-20 minutes. Muffins are ready if the toothpick that you insert into their center stays clean after being pulled out. If it is wet, let the muffins bake for another 5 minutes.
- Let the muffins cool in the tray for about 10 minutes, then place them on a cooling rack and let them cool completely.
Store the muffins in an airtight container lined with a paper towel. At room temperature, they will last up to 3 days and up to a week in the refrigerator. You can also freeze them for up to 3 months.
This recipe was created in cooperation with Petra @plantifulbakery.