Easy Vegan Apple Cinnamon Muffins
Soft and moist Easy Vegan Apple Cinnamon Muffins that are easy to make and taste delicious!
Servings 12 muffins
Equipment
Ingredients
- ⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar (mixed to create vegan buttermilk)
- 1½ cups All- Purpose Flour
- ½ cup organic brown sugar
- ½ tsp sea salt
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 pinches ground allspice
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- ⅓ cup melted vegan butter (I used Earth Balance)
- 1 cup diced apples (pea size)
Cinnamon Glaze
- 1 cup organic powdered sugar
- ½ tsp cinnamon
- 4 tsp unsweetened almond milk
Instructions
- Preheat oven to 400°
- Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar
- In a large mixing bowl, mix together the dry ingredients.1½ cups All- Purpose Flour, ½ cup organic brown sugar, ½ tsp sea salt, 2 tsp baking powder, 1 tsp cinnamon, ¼ tsp nutmeg, 2 pinches ground allspice
- Add in the wet ingredients (vegan buttermilk mixture, vanilla extract, melted vegan butter, + additional almond milk) and whisk together to combine. Batter may still be a little lumpy.1 tsp vanilla extract, ¼ cup unsweetened almond milk, ⅓ cup melted vegan butter
- Gently fold in the diced apples, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with liners.1 cup diced apples
- Bake for 23 minutes.
- While the muffins are baking, whisk together the ingredients for the cinnamon glaze. Set aside.1 cup organic powdered sugar, ½ tsp cinnamon, 4 tsp unsweetened almond milk
- Once done, muffins should bounce back up when gently pressed down. Remove from oven and let cool completely.
- Once cooled, drizzle the glaze over your muffins. Enjoy!
Notes
These muffins can be stored in the fridge for up to one week.