This Apple Cinnamon & Walnut Vegan Muffin Recipe is going to be your new favorite breakfast, snack or dessert recipe!
I have a confession. Pumpkin spice isn’t my favorite fall flavor… Apple cinnamon is. I know that may come as a shock to some, but there’s something so satisfying about the tart sweetness of apple and cinnamon. Not to mention, anything apple reminds me of growing up in Nova Scotia, where we would go apple picking with friends or family annually. I may be biased, but I think Nova Scotia apples from the Annapolis Valley are some of the absolute best, which is where the inspiration for this recipe was born.
I created this Apple Cinnamon & Walnut Vegan Muffin Recipe based off of my Vegan Banana Chocolate Chip Muffin recipe, which is one of the most popular recipes on my blog! I tend to lean towards muffin recipes that are slightly sweet but packed with nutritious goodies like chia seeds, oats, bananas, and any other additives I feel like. This makes them the perfect grab and go breakfast, snack or healthy dessert! Not to mention they’re kid-approved and can be easily packed in a school or work lunchbox!
Main Ingredients:
Oats: Oats are an incredible whole grain and a great source of plant-based iron and soluble fiber! The oats in this recipe give the muffins a hearty, chewy texture and replace some of the flour.
Spelt flour: Spelt is an ancient grain that can be made into either whole wheat or white flour. I used whole wheat spelt flour in this recipe because it has a slightly higher fiber content than regular whole wheat flour, but if you don’t have it on hand, it can be easily subbed 1:1 for whole wheat flour or all-purpose flour!
Walnuts: Walnuts are an incredible source of healthy fats, particularly omega-3! Omega-3 is essential fatty acid that’s important for brain, heart and eye health, as well as the anti-inflammatory mechanisms in the body. Read more about omega-3 here!
Apples: Apples are in season during the fall, and add such a sweet-yet-tart flavor to these muffins! Apples are rich in fiber and vitamin C.
Chia egg: If you’re new to vegan baking, the chia egg is about to be your new best friend! Mixing just 1 tbsp of chia seeds with 2.5 tbsp of water forms an egg-like gel that helps to bind baked goods together! Bonus: Chia seeds are also rich in fiber, calcium and omega-3!
I hope you love this recipe as much as I do! As always, make sure you leave me a rating and review if you try this recipe out, and tag me in your photos on Instagram or Pinterest!
Apple Cinnamon & Walnut Vegan Muffin Recipe
Equipment
- 12 slot muffin tin
- large mixing bowl
- Small bowl
Ingredients
- 1 tbsp Chia seeds
- 1½ cups Spelt whole wheat flour Can sub with all-purpose or whole wheat flour
- 1 cup Rolled oats
- 1/4 cup Sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tbsp Cinnamon
- ¾ cup Plant-based milk of choice I used oat milk
- 1 tsp Vanilla
- 1⅛ cup Mashed banana
- 2 tbsp Coconut oil melted
- ½ cup Walnuts chopped
- 1½ cup Chopped apple about 1 medium apple
Instructions
- Preheat oven to 375 F. Grease muffin tin with coconut oil, or use muffin liners.
- In a small bowl, combine chia seeds with 2.5 tbsp of water. Let sit for 5 minutes to gel.
- In a large bowl, combine flour, oats, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl, combine chia egg, plant-based milk, mashed banana, and melted coconut oil.
- Pour the wet mixture into the dry mixture and stir until just combined (do not overstir). Add in the diced apple and chopped walnuts.
- Pour batter evenly into muffin tin of 12.
- Cook for 17 minutes (plus or minus 2 minutes based on your oven). Let cool in tin, then enjoy!
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Delicious and super easy to put together ! Had all the ingredients on hand. Will definitely make it again 🙂 thank you!
I’m so happy to hear you enjoyed them, Tasleem!
I’ve successfully made these once and they were gorgeous!
However, each time I’ve tried since they don’t cook all the way through, no matter how long I cook them for.
I’m following the ingredients rigidly, but struggling with the banana measurement and wonder if that’s where I’m going wrong.
Any advice would be greatly appreciated! X
Hi Jo! For the banana measurement, the easiest way to do this is to use a 1 cup measurement and then half of a 1/4 cup measurement. This could be your issue. You could also try increasing the temperature by 25 degrees F and keeping an eye on them- Everyone’s oven is a bit different so this might be contributing to it.