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Today is Canadian Thanksgiving! And for me, that means lots of cooking going on in my kitchen. Food is such an important aspect of Thanksgiving, bringing people together to enjoy a delicious meal. Usually, my family cooks up loads of food and plenty of desserts like pies and cakes.
One thing I love about cooking and baking during Thanksgiving is all the delicious Fall seasonal produce available. Apples of course, are readily in season right now and make for some great baking!
Related posts: cinnamon apple pie chia pudding & Salted caramel apple galette
These Vegan apple crumb muffins are perfect for a healthy Thanksgiving brunch, (or any brunch) or even as a dessert. The crumb topping really makes these muffins feel more festive and special than your average apple muffin.
Let’s get to the muffins!
Vegan Apple crumb muffins
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Perfectly moist and loaded with apple flavour, these vegan apple crumb muffins are simply delicious!
Ingredients
- ¾ cup quick oats
- 1 1/4 cup spelt flour (can sub. regular flour)
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1 tsp ginger powder
- 1/4 tsp nutmeg
- ¼ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ cup avocado oil (or vegetable oil)
- ¼ cup maple syrup
- 2 flax eggs (2 tbsp ground flax+6 tbsp water)
- 1 cup almond milk with 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 1/2 cups apples, peeled and finely chopped
crumb topping
- 2 heaping tbsp walnuts, chopped
- 1 tbsp oats
- 1 tbsp spelt flour
- 1 tbsp avocado oil
- 1 tbsp coconut sugar (or brown sugar)
- 1 tsp cinnamon
Instructions
- Preheat the oven to 375 degrees and like a muffin pan with muffin liners.
- Start by preparing the flax eggs. Mixing 2 tbsp ground flax in 6 tbsp water and allowing to sit and ‘gel’ for 5 minutes.
- Next prepare your “buttermilk” by mixing the almond milk and 1 tsp of white vinegar together, allowing to sit for 5 minutes.
- In a large bowl mix together oats, spelt flour, coconut sugar, cinnamon, ginger powder, nutmeg, salt, baking soda and baking powder.
- In a separate bowl mix together the avocado oil, maple syrup, flax eggs, almond milk mixture, and vanilla extract
- Fold the wet ingredients into the dry ingredients until combined.
- Next fold in the chopped apples.
- To prepare the crumb topping, mix the chopped walnuts, oats, flour, oil, and sugar together in a small bowl until combined.
- Fill your muffin pan with the batter, and top each muffin with the crumb topping.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
Very nice! I love muffins for breakfast and don’t want them to be too sweet. Therefore I left out the maple syrup, only added the coconut sugar. And they are still sweet enough. Next time the other way around because I love maple syrup!
Thank you for sharing.
So happy you enjoyed them 🙂
AMAZING I highly recommend making these muffins! Everyone that tasted them said they were delicious ?
Thank you for this recipe
Thanks so much Belinda, happy you enjoyed!
Thank you for this recipe! It’s so delicious and the perfect fall treat to give to the family. Everyone loved it!
Thanks Sarah! Glad you enjoyed it 🙂
Is there a substitute for the walnuts?
You can leave them out!
My go to fall treat
Thanks Arielle! One of my favourites for Fall too 🙂
Can i substitue avocado oil with coconut oil? Or anything else? Thankyou
Hi Mels, yes you can! You can use any neutral tasting oil. Coconut oil will work well!