Caramel Apple Muffins

This one of my favorite vegan muffin recipes. The crumbly, sugary topping makes them taste like gooey caramel apples – minus the sticky fingers and face! I suppose you could leave out the topping to make these a bit healthier, but it really adds a great taste and texture to these muffins.

Vegan Caramel Apple Muffins

I like the fact that this recipe has the option of using a mix of whole wheat and white flour. You could try converting the whole mix to whole wheat flour, but they do have healthy oats in there and are already way more nutritious than any non-vegan store-bought variety anyway. I’ve got a few super healthy muffin recipes coming… but in the meantime, enjoy these tasty little guys.

Vegan Caramel Apple Muffins

Vegan Caramel Apple Muffins Vegan Caramel Apple Muffins
Vegan Caramel Apple Muffins Vegan Caramel Apple Muffins

Vegan Caramel Apple MuffinsVegan Caramel Apple MuffinsVegan Caramel Apple MuffinsVegan Caramel Apple MuffinsVegan Caramel Apple MuffinsVegan Caramel Apple Muffins

Notes

  • These freeze very well – Toss a frozen muffin in your lunch bag in the morning, and it will be ready to eat by lunchtime!
  • Remember that with all muffin recipes – and especially those containing whole wheat flour – it’s important not to over-mix your batter. You really just want to fold it together a few times, and a few lumps here and there are OK.  Over-mixing leads to dense/dry muffins – and no one wants that!

Updates

Vegan Caramel Apple MuffinsFebruary 9, 2014 – I made these again recently and used all-purpose flour instead of a whole wheat mix. I also cut the oil by using a mix of oil and apple sauce. They were definitely fluffier because of the white flour, but really the whole wheat version taste just as good. I’ve updated the recipe as well as the photos since the old ones didn’t do these justice. Enjoy!

Vegan Oat & Apple Crumble-Top Muffins
 
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These vegan muffins are like caramel apples, minus the mess!
Author:
Recipe type: Muffins, Dessert, Breakfast, Snack
Serves: 12
Ingredients
  • 1 + ¾ cup (250 mL) all-purpose flour (or use 1 cup all-purpose flour + ¾ cup whole wheat flour)
  • ¾ cup (175 mL) quick-cooking rolled oats
  • 1-3/4 tsp (9 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • ¾ tsp (4 mL) baking soda
  • ¼ tsp (1 mL) salt
  • ¾ cup (175 mL) soy milk
  • ¾ cup (175 mL) vegetabIe oil (or half oil, half applesauce)
  • 1 vegan egg (such as Ener-G Egg Replacer)
  • ⅔ cup (150 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla
  • 1 large apple, peeled, cored and diced
Topping
  • ⅓ cup (75 mL) packed brown sugar
  • ⅓ cup (75 mL) chopped pecans
  • ¼ cup (50 mL) whole wheat flour
  • 2 tbsp (25 mL) vegan margarine, melted
  • 1 tsp (5 mL) cinnamon
Instructions
  1. Topping: In bowl, stir sugar, pecans, flour, margarine and cinnamon; set aside.
  2. In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk soy milk, oil, vegan egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend. (Don’t over-mix – that leads to dense muffins!)
  3. Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Notes
Adapted from a recipe in Canadian Living Magazine

Vegan Caramel Apple Muffins

6 Comments

  1. Tess says:

    ohhhh i made these last night and they are AWESOME! i couldnt find pecans so i used roasted hazlenuts, and used baking paper to line the muffin tins. they look gorgeous and taste great – not too sweet – and the topping does add some crunch. yay thankyou!!!

    Reply
    • vegangela says:

      Hi Tess, thanks so much for trying them and for letting me know! Glad they turned out so well for you. Hazelnuts would be very yummy! Let me know if you try the pineapple-carrot ones. They’re even more moist and great with 100% wholewheat flour! X

      Reply
  2. Babs says:

    Made them. Eat them. Loved them. I used walnuts, added wheat germ, added chia seeds, and used coconut oil instead of veggie. Yummy!

    Reply
    • vegangela says:

      Hi Babs – Thanks so much for taking the time to comment. I’m glad to hear that coconut oil works well, I’m definitely starting to use it more&more in my recipes :)

      Reply
  3. Alix says:

    Just came out of the oven and I couldn’t resist….holy wow they’re good!
    Replaced the nuts with pumpkin seeds because it was all I had, good choice!

    Reply
    • vegangela says:

      Hi Alix, I’m glad you like the muffins. Pumpkin seeds are a great replacement – so high in protein and zinc! Thanks for taking the time to comment… :)

      Reply
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