Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
In a large mixing bowl, mix together the dry ingredients.
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.
Gently fold in the diced apples, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with liners.
Bake for 23 minutes.
While the muffins are baking, whisk together the ingredients for the cinnamon glaze. Set aside.
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.