I went on a muffin kick a little while ago. We ate muffins for breakfast every weekend for a month or so. And I got to create some of our new favorite recipes. These vegan apple cinnamon muffins were part of that month-long muffin craze. And they definitely made the list for one of our favorites!

Whole Wheat Flour

I was on a whole wheat baking streak in the midst of my muffin kick. Our local natural foods store had some fresh whole wheat flour that was also WHOLE GRAIN. (Check the label on your whole wheat flour of choice to see if yours also contains the whole grain as in the germ and the bran, too.) I typically have to stick to the natural foods aisle to find whole-grain flour. But maybe your grocery store is better stocked.

Whole wheat flour can be dense when used in baking. And whole grain flour has a strong, slightly bitter flavor. But it’s super healthy, so I wanted to find flavors that would shine through that wheat’s strong flavor profile.

Bananas are an easy choice. But I wanted to try something we didn’t normally do. Enter… Apple cinnamon! Cinnamon is a strong spice that will come through the wheat. And apples add moisture and a sweet, delicious flavor. A touch of nutmeg amp up the flavor of these Vegan Apple Cinnamon Muffins even more, but feel free to leave it out if you don’t have it on hand.

Whole Wheat Flour Nutrition

Nutrition Facts per 100g of Whole Grain Wheat Flour (according to Healthline.com):

Calories: 340
Carbs: 72g
Fiber: 10.7g
Protein: 13.2g
Fat: 2.5g
Sugar: 0.4g

Check the label of your specific whole grain wheat flour to see how it compares. But the above nutrition facts are a good guideline.

Baking with Apples

There’s a lot of conflicting advice out there about baking with apples. So here’s my take: try whatever apples you have on hand. They might not be perfect. But it’s more important that you made a dish at home with real ingredients. Don’t worry about whether those ingredients are “perfect”. If you want to review a list of apples that someone thought were good enough for baking though, you can find one here.

Granny smith apples are popular for baking, but they didn’t make the above list (ironically). They’re on plenty of other lists though. (See what I mean about the conflicting advice?) Granny Smith Apples aren’t ones we buy normally. But when I remember to get them, they make a delicious muffin or pie. Ambrosia apples are our snacking apples of choice, so they usually end up in apples based recipes even though they aren’t “ideal” for baking.

Want more delicious breakfast recipes? Check these out!

So here they are.. our healthy, flavorful, and super easy Vegan Apple Cinnamon Muffins in all their healthy oil free, whole grain, whole wheat glory. If you make these tasty treats, drop me a comment because I’d love to hear about it! Enjoy!

📖 Recipe

Print Recipe

Vegan Apple Cinnamon Muffins – Oil Free

These healthy vegan apple cinnamon muffins are free of added oils and refined sugars, and packed with healthy whole grains and fiber.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy, North American, oil free, Vegan, Vegetarian

Keyword: vegan apple cinnamon muffins

Equipment

Lined or greased muffin pan
Cutting board and sharp kitchen knife
Mixing bowl and spatula
Measuring cups and spoons or a kitchen scale

Ingredients

Dry Ingredients

1½ cups Whole wheat flour *Check label to ensure flour contains whole grains
1 cup Rolled Oats
½ tbsp Cinnamon
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Sea Salt
½ tsp Nutmeg

Wet Ingredients

2 Flax Eggs Mix 1 tbsp flax with 3 tbsp water and let sit 5 mins before adding to recipe
1 cup Plant Based Milk of choice
½ cup Coconut sugar
½ tbsp Apple Cider Vinegar
1 tsp Vanilla
1 Medium apple chopped Granny smith are great but use whatever you have on hand

Instructions

Preheat oven to 375°F
Add dry ingredients to a mixing bowl and stir well to combine
Add wet ingredients (not the apple yet) to the dry ingredient bowl and stir to combine
Fold in the chopped apple pieces
Use a cookie scoop or large spoon to evenly distribute batter between 6-8 muffin liners in a muffin pan
Bake for about 20 minutes at 375°F or until a toothpick inserted into the middle of a muffin comes out clean
Remove from muffin pan to cool on a wire rack or kitchen towel
Let cool or enjoy while warm!

Notes

The Type 1 Diabetes Carb Factor we use for this recipe is 0.4. Please verify with your own calculations prior to dosing insulin. We provide this carb factor as a guide only, and your carb factor may vary depending on methods of measurement and ingredients used.