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Vegan Apple Raisin Spice Muffins

Vegan Apple Raisin Spice Muffins

Tender whole-grain muffins are folded with grated apple, raisins, cinnamon, and warm baking spices for a cozy plant-based breakfast or snack. Applesauce and oil keep the crumb moist without eggs or dairy.

Prep: 18 min · Cook: 22 min · Total: 40 min · Serves: 6

Ingredients

  • 0.5 tsp baking soda
  • 1 tsp vanilla extract
  • 0.5 cups unsweetened oat milk (room temperature)
  • 0.5 tsp ground ginger
  • 1.25 cups whole wheat flour
  • 0.75 cups unsweetened applesauce
  • 0.25 tsp ground nutmeg
  • 0.5 cups light brown sugar (packed)
  • 1 large gala apple (unpeeled and grated)
  • 0.75 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp turbinado sugar (optional, for topping)
  • 1.5 tsp ground cinnamon
  • 1 tbsp apple cider vinegar
  • 0.5 tsp fine sea salt
  • 0.333 cups neutral vegetable oil
  • 0.5 cups raisins

Instructions

  1. Place an oven rack in the center position and heat the oven to 375°F (190°C) for at least 10 minutes so the heat is steady before baking.
  2. Line a standard 12-cup muffin pan with paper liners or lightly coat the cups with nonstick spray, making sure the bottom and sides of each cup are covered to prevent sticking.
  3. Grate 1 large unpeeled Gala apple on the large holes of a box grater set over a cutting board, then gather the shreds and lightly squeeze once over the sink if they look very wet; you should have about 1 cup loosely packed grated apple.
  4. In a large mixing bowl, whisk the whole wheat flour, all-purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and fine sea salt for 30 seconds, until the leaveners and spices are evenly distributed and no brown sugar clumps remain.
  5. In a medium mixing bowl, whisk the unsweetened applesauce, room-temperature oat milk, neutral vegetable oil, apple cider vinegar, and vanilla extract for about 30 seconds, until the mixture looks smooth and slightly glossy.
  6. Pour the wet mixture into the large bowl with the dry ingredients, then fold with a silicone spatula for 8 to 10 strokes, just until only a few dry streaks remain; do not beat the batter, or the muffins will become tough.
  7. Add the grated apple and raisins to the bowl, then fold gently for another 6 to 8 strokes until the fruit is evenly distributed and no dry flour is visible; the batter should be thick and scoopable.
  8. Divide the batter evenly among the 12 prepared muffin cups using a 3-tbsp scoop or two spoons, filling each cup about three-quarters full, then sprinkle the tops with the turbinado sugar if using.
  9. Bake the muffin pan on the center oven rack at 375°F (190°C) for 20 to 22 minutes, rotating the pan front to back after 12 minutes, until the tops are domed, lightly browned, and spring back when gently pressed.
  10. Check doneness by inserting a toothpick into the center of a middle muffin; the muffins are done when the toothpick comes out clean or with a few moist crumbs and no wet batter attached.
  11. Set the muffin pan on a wire rack and cool the muffins in the pan for 5 minutes, which allows the tender crumb to firm enough to remove cleanly.
  12. Transfer the muffins from the pan to the wire rack and cool for at least 10 minutes before serving warm, or cool completely for about 45 minutes before storing in an airtight container.

Nutrition (per serving)

  • Calories: 357
  • Protein: 6 g
  • Fat: 14 g
  • Carbohydrates: 56 g
  • Fiber: 5 g
  • Sugar: 25 g
  • Sodium: 359 mg

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