Vegan Apple Cinnamon Crumb Muffins
These apple cinnamon crumb muffins will be your new favorite breakfast meal prep! They are sweet, loaded with fiber and topped with a healthy cashew icing! These apple muffins are made in a blender for easy clean up and they are so delicious you won’t believe they are healthy! They are also gluten free, vegan and refined sugar free!
Other recipes you’ll love:
5 Minute Apple Crumble for One
Vegan Strawberry Rhubarb Crisp
Carrot Cake Baked Oatmeal with High Protein Icing
Why you’ll love these apple cinnamon crumb muffins
- They are perfect for meal prep!
- They are made in a blender for easy clean up!
- They’re packed with whole grains and fiber!
- You can have them for breakfast, dessert, or as a healthy snack!
- They are dairy free, gluten free, vegan and refined sugar free!
- They are topped with a healthy cashew icing you’ll want to put on everything!
How to make your apple cinnamon crumb muffins
These are the best apple cinnamon muffins and they are SO easy to make!
Gather your ingredients and a blender! I used my Vitamix for this recipe, but a regular (non high speed blender) will work as well!
Add all of your ingredients into the blender, except for the apples, and blend until completely smooth!
Next, finely dice your apples into small squares. Add them into your blender and mix with a spoon to incorporate them into the batter.
Divide your muffin mixture into some greased or lined muffin tins. I used liners and greased my liners as well. The liners I bought were very cheap and poor quality and everything sticks to them! If your batter sticks to your liners try to buy some high quality liners or silicon muffin liners!
Next, make your crumb mixture. Just add the ingredients for the crumb into a small bowl and mix until it becomes a crumble then divide it onto your muffins! I like to leave big chunks of crumble so the muffins have a nice crunch!
Bake your muffins at 350f for 30-35 minutes. You’ll know they are done when you can stick a toothpick in the center and it comes out clean!
In the meantime make your cashew icing! Add your cashes, dates, plant milk and a pinch of salt into a high speed blender and blend until completely smooth. If you do not have a high speed blender you’ll have to soak the cashews in boiling water for 15 minutes to soften them.
Let your moist apple cinnamon muffins cool completely to room temperature otherwise they will fall apart when you try and open them!
Drizzle on that delicious cashew icing and enjoy!
Some tips from Steph
Use unsweetened applesauce to avoid the extra sugar! This version is sweet enough on its’ own!
Make it nut free! You can make your apple muffins nut free by swapping the cashew icing for my high protein vegan icing recipe here! Just add water as needed to thin until you get a drizzle-able consistency!
Storing your muffins. You can store your moist apple cinnamon muffins in the fridge in an airtight container for up to 5 days! They are perfect to prep at the beginning of the week to have on hand as a healthy snack!
Sub the apple sauce. I like to make these apple cinnamon muffins with applesauce but you could also try to use banana. I have not tried this yet myself but banana is usually a great sub for applesauce!
Swap the tahini for another nut butter of choice.
Other recipes you’ll love
5 Minute Apple Crumble for One
Vegan Strawberry Rhubarb Crisp
Air Fryer Apple Pie Spring Rolls
Carrot Cake Baked Oatmeal with High Protein Icing
Oatmeal Stuffed Baked Apples with Healthy Vegan Custard
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Vegan Apple Cinnamon Crumb Muffins
Ingredients
For the Muffins
- ⅔ cup Unsweetened Apple Sauce
- ½ cup Plant Milk
- 1 tbsp Apple Cinde Vinegar
- ¼ cup Maple Syrup
- 1 tsp Vanilla
- ¼ cup Tahini
- 2½ cups Rolled Oats
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tbsp Ground Flax
- 1 Finely Chopped Apple
For the Crumble
- 1 cup Oat Flour
- 2 tbsp Maple Syrup
- 2 tbsp Tahini
- ½ tsp Cinnamon
For the Cashew Icing
- ⅓ cup Cashews
- ½ cup Plant Milk
- 3 Medjool Dates
- Tiny Pinch of Salt
Instructions
- Add all of the ingredients for the muffins into a blender and blend until completely smooth.
- Next, finely dice your apple into tiny cubes and mix them into the batter using a spoon.
- Divide your batter into greased or lined muffin tins and set aside. The muffin tins should be filled ¾ of the way to the top.
- Next, make your crumble by mixing together the ingredients with a spoon. Divide the crumble on top of the muffins. I like to keep large chunks of the crumble so that the top is nice and crunchy!
- Bake your muffins at 350f for 30-35 minutes. You'll know they are done when you can stab them with a toothpick and it comes out clean.
- While your muffins are cooking make the cashew icing. Blend everything together in a high speed blender until completely smooth. If you do not have a high speed blender you will need to soak your cashews in boiling water for 15 minutes to soften them. Otherwise the icing will not come out smooth.
- Let your muffins cool completely to room temperature then drizzle on you cashew icing. If they do not cool completely they will fall part when you try to remove the liners.