Imagine waking up to the smell of freshly baked homemade apple cinnamon oatmeal muffins….on a random Tuesday. It doesn’t have to be a dream if you follow this easy vegan apple oatmeal muffin recipe. They’re gluten-free too and made in one bowl for easy clean up. Your muffins will be ready in under 30-minutes….delivering great taste and cozy vibes.
These delicious muffins are easy enough to make on a weekday, and they’re also meal prep and freezer friendly….so you can decide when it’s best to make a batch. Either way you can provide a vegan and gluten-free grab and go breakfast option that’s healthy and seasonal! How about an afternoon snack with a cup of hot cider on a crisp fall day…oh, I’m so here for that!
Ingredient Notes
- Oats: Look for old fashioned oats. Preferably organic.
- Ground Flax: Together with the apple cider vinegar and baking soda, this helps the vegan muffins hold together and rise. You don’t actually have to make a “flax egg” and let it sit first.
- Almond flour is finer than almond meal, and creates a great texture when mixed with oats for gluten-free muffins.
- Apples: Look for organic because apples are heavily sprayed. A great source of fiber. Their high water content, keeps these muffins moist.
- Applesauce: Look for a brand that is organic and has no added sugar, or check out my easy 3-ingredient applesauce recipe.
Expert Tip you don’t want to miss
Man, have I got a kitchen hack for you! I used to use parchment cupcake liners to line my muffin tins. I thought it was a better choice than spraying on oil, or struggling to get the muffins out. BUT….I was always disappointed when a good chunk of my muffin would stick to the liner.
This hack is genius. Just cut a couple strips of parchment paper and use a dab of oil (or even water) to “cement” them down in the muffin tin criss crossed. Pour the batter right into the tin and you will be able to EASILY get the muffins out without missing one crumb…the parchment paper will peel RIGHT OFF.
How to make them
Apple muffins that are so easy to make, with just one bowl. Yes, please! Seriously, it will take you 5 minutes to mix these up. Another couple to fill the muffin tins and you’ll be done cleaning up way before the timer goes off 20 minutes later. Hello hot oatmeal muffin on a busy morning!
Use a medium sized bowl. First mix together the almond milk, applesauce, apple cider vinegar and maple syrup.
Stir in the ground flax and let the mixture sit for 5 minutes.
Sprinkle on the oats, almond flour, arrowroot powder, baking powder, cinnamon, allspice, ginger, nutmeg and sea salt.
Mix until the wet and dry ingredients are fully combined and spices are evenly dispersed.
Wash the apple and pat dry. No need to peel. Cut into small dice. You will have about 1 ¾ cups of apple cubes.
Stir the apples into the oatmeal muffin batter.
Use a small scoop to distribute the batter into the prepared muffin tin.
Continue until all the muffin batter is used up and in the tins.
Bake in preheated 400 degree oven for 12-15 minutes, until toothpick inserted comes out clean.
Lift each muffin out of the tin by pulling up on the parchment strips. Peel off the parchment and transfer to a wire rack to cool.
Debra’s Pro Tips
- If you prefer chunks of apples in your muffins, look for a firmer apple like granny smith, honeycrisp or pink lady.
- If you like a softer, mushier apple inside your oatmeal muffins, go for a baking apple like gala, courland, macintosh, golden delicious or braebrun.
- Put the kettle on for some tea…you’ll be done cleaning up and ready to sit back and relax before the timer even goes off for the muffins.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Vegan Apple Oatmeal Muffins
Equipment
Ingredients
- ¾ cup almond milk
- 1 tablespoon apple cider vinegar
- ¼ cup maple syrup
- ½ cup unsweetened applesauce
- ¼ cup ground flax seeds
- 2 cups old fashioned oats
- 1 cup almond flour
- ½ cup arrowroot powder
- 1.5 tsp baking powder
- 2 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ tsp nutmeg
- ¼ teaspoon sea salt, fine
- 2 small apples small dice
Instructions
- Preheat oven to 400 degrees
- Use a medium sized bowl and mix together almond milk, apple cider vinegar, apple sauce and maple syrup.
- Stir in ground flax and let the mixture sit for 5 minutes.
- Meanwhile, cut strips of unbleached parchment paper. 1″ x 4″ is about the right size. Use water or oil to moisten the inside of the muffin tins. A small pastry brush helps with this step. A spray bottle of water also works well. Lay two strips criss crossed in each compartment.
- Stir in oats, arrowroot powder, almond flour, baking powder, cinnamon, allspice, ginger, nutmeg and salt.
- Wash apples and cut into small dice. Stir apple chunks into oatmeal batter.
- Use a small cookie scoop or a large spoon to evenly distribute batter into lined muffin tins.
- Bake in preheated oven for 12-15 minutes, until toothpick comes out clean when inserted.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Alexandra
These muffins are the perfect start to the day and make an easy breakfast on the run. Love the warming cinnamon spice and the use of maple syrup!
Debra Klein
so glad you liked them…I totally agree.
Emily
These muffins were perfect for breakfast! The kids loved them and had no idea how healthy these muffins were! I’ll make them again soon!
Bernice
How delicious! These muffins smelled so amazing while they were in the oven. I almost couldn’t wait for them to cool down before grabbing one. Great idea to use the strips to get them out of the tins too.
Andrea White
these muffins turned out so yummy! sweet, nutritious, and delish!
Jacqui
I loved how wholesome the ingredients of this recipe are and just had to try them. The recipe was easy to follow and they turned out so tasty! They did not last long on our home
Yolanda Miller
Do you have to include the flax or can you omit it?
Debra Klein
Since these are vegan muffins, without egg, the flax acts as a binder. I have not tried this recipe without the flax, so I’m not sure, but they may not hold together well without it.