Apple and Cinnamon Muffins
Looking for a school-friendly snack that’s perfect for the whole family? Our delicious Vegan Apple & Cinnamon Muffins are a game-changer! Made with love and 100% wholefood ingredients, these muffins are packed with natural sweetness, warm spices, and the comforting flavour of baked apples.
So, whether you’re packing lunchboxes or enjoying a cozy moment with the kids, these muffins are a must-try. No refined sugars, no dairy, just pure, wholesome goodness. Perfect for little hands and big smiles!
DIETARY: V, VEG, DF, EF, NF
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 12 Large Muffins (24 mini muffins)
PREP: 15 mins
COOK: 20-25 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1 cup (250ml) coconut milk | |
| 2 tsp (10ml) apple cider vinegar | |
| 2 cup (320g) wholemeal spelt flour | |
| 1 ½ tsp (6g) baking powder | |
| ¾ tsp (3g) baking soda | |
| Pinch of sea salt | |
| 1 ½ tsp (3g) ground cinnamon | |
| ⅔ cup (100g) coconut sugar | |
| ¼ cup (60ml) melted coconut oil | |
| 1 cup (210g) red apples (about 2 apples), peeled and grated |
Directions
1.
Preheat the oven to 180°C and line a muffin tin with paper holders.
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2.
Combine the coconut milk with vinegar and set aside.
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3.
In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
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4.
Add the sugar, oil and milk mix and stir until just combined.
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5.
Gently fold in the grated apples.
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6.
Using an ice cream scoop, place batter into the muffin pan and bake for 20-25 mins or until a cake tester or knife comes out clean.
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7.
Allow to cool, then enjoy!
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Notes
Serving and storing leftovers: Serve immediately, store in a cool dry spot in an airtight container for up to 3 days or in the fridge for 10 days or freeze for up to 4 months.
Prep tips: Alternatively, use a mini muffin tray and make mini muffins. You can also finely dice the apples if you don’t mind a more textured muffin.
Allergies: For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour blend.
Easy ingredient swaps: Swap apples for pears. Swap coconut milk for milk of choice. Swap coconut oil for olive oil or avocado oil.
Additional boosters: Swap one apple for one grated carrot.
Baby-friendly version: Leave out coconut sugar and swap for two dates.
For fussy eaters: Blend the batter in a food processor until smooth.
