Vegan Apple Cider Oat Muffins
These Vegan Apple Cider Oat Muffins combine the warmth of autumn spices with the wholesome goodness of oats and the tangy sweetness of apple cider. Perfect for chilly mornings or afternoon snacks, these dairy-free apple oatmeal muffins deliver incredible flavor without compromising your dietary choices.
Equipment
- Muffin Tin
- Blender or Food Processor
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Muffins
- 2 cups rolled oats choose gluten-free certified if necessary
- 1½ cups all-purpose flour or whole wheat for extra nutrition
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup apple cider fresh pressed provides the most vibrant flavor
- ⅓ cup coconut oil melted
- ⅓ cup applesauce acts as an egg substitute while enhancing apple flavor
- ¾ cup brown sugar or coconut sugar for a less refined option
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 medium apple diced into small chunks (Honeycrisp or Granny Smith work beautifully)
For the Optional Topping
- ¼ cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil melted
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- Place 1 cup of the rolled oats in a blender or food processor and pulse until you achieve a coarse flour consistency (about 20-30 seconds).
- In a large mixing bowl, whisk together the processed oats, remaining whole oats, flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Create a well in the center.
- In a separate medium bowl, whisk together the apple cider, melted coconut oil, applesauce, brown sugar, apple cider vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the well of dry ingredients and stir gently just until combined. Be careful not to overmix.
- Gently fold in the diced apple chunks, ensuring they're evenly distributed throughout the batter.
- In a small bowl, mix together the topping ingredients until crumbly.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the optional topping mixture over each muffin.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Replace coconut oil with avocado oil for a more neutral flavor
- Swap applesauce with mashed banana for a different fruity note
- Use maple syrup instead of brown sugar for a more complex sweetness
- For a lower sugar version: Reduce brown sugar to ½ cup and add ¼ teaspoon of stevia powder
- For a gluten-free version: Use certified gluten-free oats and replace all-purpose flour with a 1:1 gluten-free flour blend
- Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for up to 3 months
- Swap applesauce with mashed banana for a different fruity note
- Use maple syrup instead of brown sugar for a more complex sweetness
- For a lower sugar version: Reduce brown sugar to ½ cup and add ¼ teaspoon of stevia powder
- For a gluten-free version: Use certified gluten-free oats and replace all-purpose flour with a 1:1 gluten-free flour blend
- Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for up to 3 months
Nutrition
Calories: 245kcalCarbohydrates: 42gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 220mgFiber: 3gSugar: 18g
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