These best homemade Apple Muffins are tender, tasty, and loaded with fresh apples. And they happen to be eggless and completely vegan! Here you’ll find easy step-by-step instructions with photos to make my favorite apple muffins recipe for a healthy and satisfying sweet treat.
About These Apple Muffins
These delicious apple muffins are soft, moist, and wonderfully flavorful – everything you want in a fruit muffin! What really makes them extra special is that we include chunks of fresh apples, so that there’s a slightly firm and perfectly tender bit of apple in every bite.
This apple muffin recipe is a healthier version of my classic Chocolate Chip Muffins. Both are made with whole wheat flour. But to make these fruit muffins more healthier, I have used organic powdered jaggery instead of traditional white sugar.
Jaggery is an unrefined sugar popular here in India, and it’s similar to turbinado sugar or “raw” sugar. It is still very sweet, but isn’t so processed. However, in this recipe, you can easily use white sugar, raw sugar or brown sugar in place of jaggery.
Not only do these muffins have more wholesome ingredients than other baked goods, but they also don’t have eggs or any dairy.
The crumb is so tender and tasty thanks to a combination of whole wheat flour, just a bit of neutral oil, and large pieces of sweet apples. This keeps the apple muffins from getting overly soft and mushy, and results in a great mouthfeel and vibrant apple flavor.
Make this easy vegan apple muffins recipe for an afternoon snack, grab-and-go breakfast treat, or light dessert.
How to make Eggless Apple Muffins
1. First, line a muffin tray with muffin liners or grease the muffin pan with nonstick spray or oil.
2. Add the dry ingredients in a sieve – 1 cup whole wheat flour (leveled), ½ teaspoon baking soda, ¼ teaspoon cinnamon powder and a pinch of salt.
3. Sift the dry ingredients in a deep tray or bowl. Set aside. You can also sieve directly into the wet ingredients.
4. Rinse, peel, core and chop 1 large apple or 2 medium apples, in small cubes or pieces. Measure the chopped apples and you will need about 1 to 1.25 cups.
If you like you can sprinkle on a few drops of lemon juice so that the apples do not get discolored.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). For an OTG, heat both the top and bottom heating elements.
Making Muffin Batter
5. In a mixing bowl or pan, add ½ cup warm water. You can warm the water on the stovetop or microwave or in an electric heater. Then add ½ cup powdered jaggery or your preferred sugar like raw sugar, turbinado sugar or brown sugar.
6. Stir very well so that all the jaggery or sugar is dissolved completely.
7. Then add ½ teaspoon vanilla extract or essence.
8. Add 3 tablespoons of olive oil. If using any other oil, use a neutral-flavored oil. You can also use melted butter instead of oil for a non-vegan recipe.
9. Stir with a wired whisk briskly for 2 to 3 minutes until the oil has mixed with the water.
10. Now add ½ tablespoon vinegar. You can use apple cider vinegar or white vinegar.
11. Add the sifted dry ingredients.
12. With a wired whisk and with light hand movements, stir and mix the wet and dry ingredients together. Tiny lumps are fine.
Don’t overdo the mixing. If the batter seems too thin, sprinkle in a bit more flour until you have a good flowing consistency in the batter.
13. Add the chopped apples.
14. Gently and carefully fold the apple pieces into the batter. Again, do not over mix.
Baking Apple Muffins
15. Now spoon the apple muffin batter into the muffin liners. Fill them to about ¾ capacity.
16. Sprinkle on some cinnamon powder. If you have used sugar then at this step you can sprinkle some brown sugar on top.
17. Bake in the oven for 25 to 30 minutes, until the tops are browned and a toothpick inserted in the apple muffins comes out clean.
Since oven temperature varies, be sure to keep an eye on the muffins. In an OTG, keep on the center rack and keep both the top and bottom heating elements on.
18. When done, pull the muffins from the oven and let them sit in the pan for a few minutes.
19. After 3 to 4 minutes, remove the muffins and place them on a wire rack to finish cooling.
20. Serve the apple muffins warm or cooled completely. Refrigerate any leftovers for a couple of days. But best to have them fresh as the jaggery makes the muffins moist, if kept for more than 1 to 2 days.
You can use granulated white sugar, brown sugar, raw turbinado sugar, molasses, or other sweeteners you like.
The sweeter the apples used the better your muffins will taste. I have used locally-grown Kinnaur apples that are crisp and sweet. Pink lady, honey crisp, and braeburn apples are all great options.
Enjoy these freshly-baked muffins with coffee or tea as a breakfast or snack treat. They are also yummy for dessert with a glass of milk or almond milk.
They will keep well for up to 1 to 2 days in the fridge. Keep in an airtight container or wrap tightly with plastic wrap. But I recommend enjoying them fresh if you have used jaggery as it makes the muffins moist after 1 to 2 days in the fridge. If you have used sugar then you can keep them for 3 to 4 days in the fridge.
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Apple Muffins (Eggless and Vegan)
- 1 cup whole wheat flour – leveled or 120 grams
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon powder (ground cinnamon)
- 1 pinch salt
- 1 to 2 pinch cinnamon powder for sprinkling on the top
- ½ cup warm water
- ½ cup powdered or grated organic jaggery or 90 to 100 grams jaggery (you can also add ½ cup raw sugar or white sugar)
- 1 large apple or 2 medium apples or 3 small apples or 150 grams apples, peeled, cored and chopped, about 1 to 1.25 cups chopped apples
- ½ tablespoon apple cider vinegar or regular white vinegar
- ½ teaspoon vanilla extract or essence
- 3 tablespoon olive oil or any neutral flavored oil or melted butter
- First line a muffin tray with muffin liners. You can also grease the pan with oil instead of using muffin liners.
- Take the dry ingredients in a seive – whole wheat flour, baking soda, cinnamon powder and a pinch of salt.
- Seive the dry ingredients in a dry tray or in a plate. Keep aside.
- Then rinse, peel, core and chop the apples, in small cubes or pieces. Sprinkle a few drops of lemon juice so that the apples do not get discolored. This is optional and you can skip it. I did not add lemon juice. Preheat your oven to 180 degrees Celsius.
- In a mixing bowl or pan, take warm water. You can warm the water on stovetop or microwave or in a electric heater.
- Add the powdered jaggery or sugar.
- Stir very well so that all the jaggery or sugar is dissolved.
- Then add vanilla extract or essence. Add the olive oil. If using any other oil, use a neutral flavored oil. You can also use melted butter instead of oil. Stir briskly with the wired whisk for 2 to 3 minutes till the oil is mixed very well with the water.
- Now add vinegar. You can use apple cider vinegar or the regular white vinegar. Mix again very well.
- Add the sifted dry ingredients.
- With a wired whisk and with light hand movements, stir and mix the wet and dry ingredients together. Tiny lumps are fine. Don't over do the mixing. Depending on the quality of wheat flour, you can add ¼ to ½ cup water to get a flowing consistency in the batter.
- Then add the chopped apples.
- Again with light hand movements in one or two round strokes, mix the apples with the rest of the batter.
- Now spoon the batter in the muffin liners till ¾ of their capacity.
- Sprinkle some cinnamon powder from top on all the muffins. If you have used sugar, then you can sprinkle some brown sugar from top.
Baking Apple Muffins
- Keep the muffins to bake in the oven at 180 degrees celsius for 25 to 30 minutes. Till the tops are browned and a tooth pick inserted in the apple muffins comes out clean.
- Since the temperatures in all the ovens are not the same, do keep a check while baking. In an otg, keep on the center rack and keep both the top and bottom heating elements on.
- After 3 to 4 minutes, remove the muffins and place them on a wired rack to cool.
- Serve eggless apple muffins plain as a tea time dessert with milk, tea or coffee.
- These apple muffins stay good for 1 to 2 days in the fridge. But due to jaggery muffins can become moist, if kept for more than 1 to 2 days. So better to have them fresh.
- Instead of jaggery feel free to use the same amount of raw sugar, white sugar, brown sugar or turbinado sugar.
- To make a big batch of muffins you can scale the recipe.
- The sweeter the apples used the better your muffins will taste. I have used locally-grown the Indian variety of Kinnaur apples that are crisp and sweet. Pink lady, honey crisp, and braeburn apples are all great options.
Nutrition Info Approximate values
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This Apple Muffins Recipe post from the archives (August 2015) has been republished and updated on 15 July 2021.