Vegan Apple Crumble Muffins

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These vegan apple crumble muffins are a hybrid of two classic Autumn desserts. A soft and moist apple cake with a crunchy oat streusel topping.

Let’s talk apples. Apple pie, crumble, cake, you name it, I’ll eat it. So naturally I had to combine two of my favourite apple-based desserts into one happy medium! And let me tell you, crumble-topped muffins are a strike of pure genius: a fluffy spiced apple cake with an oaty crumble topping. Swoon!

Why You’ll love this recipe:

  • It’s Vegan (and therefore egg-free!)
  • The perfect Autumn/ Fall bake
  • It’s topped with struesel!

What ingredients do I need to make vegan apple crumble muffins?

  • Apples. For obvious reasons. I actually use two forms of apple here: grated fresh apple, and applesauce. I like to use pink lady apples in these muffins, as they are delightfully sweet and give the cake a soft texture. You can use cooking apples in this recipe, but the result will be less sweet and the apple may not fully cook, as the muffins have a short cooking time.
  • Sunflower Oil. A key ingredient of muffins and it’s what makes a muffin different to a cupcake, which usually has some form of butter. It’s also what makes these muffins just that little bit more acceptable to have for breakfast 🙂
  • Soft Brown Sugar. Soft brown sugar gives these muffins a beautifully soft texture, and a subtle caramel flavour.
  • Flour + Baking Powder.
  • Spices. It wouldn’t be an Autumn bake without spices, would it? Cinnamon takes centre stage here, aided by nutmeg and ginger to boost the cosy flavours.
  • Crumble. Okay, so this isn’t so much an ingredient as it is a mandatory addition to this recipe. Did you read that, it’s MANDATORY. My crunchy streusel topping is made with just 4 ingredients: flour, sugar, oats, and coconut oil.
an overhead photograph showing the ingredients required to make apple crumble muffins

How to make Vegan Apple Crumble Muffins:

  • Mix together the applesauce, sunflower oil, and brown sugar in a bowl.
  • Gradually fold in the dry ingredients (self-raising flour, baking powder, and spices) to the wet. Do not overmix the muffins or they will become claggy.
  • Stir in the grated apple (photo 2)
  • Prepare the crumble in a medium bowl, by mixing together the ingredients with your fingers. You want to press the flour and butter between your fingers to create a flaky texture.
  • Divide the muffin mixture between 6 muffin cases, and top with the crumble (photo 3)
  • Bake for 20-25 minutes until the crumble is golden. Leave to cool slightly before enjoying warm!
process shots showing step by step how to make apple crumble muffins

Recipe tips & variations:

  • Make sure that you use rolled oats, as opposed to porridge oats, for the crumble topping. Rolled oats are a larger form of the oat, and hence give the topping more texture.
  • Likewise, make sure that the sugar in the crumble is white sugar. White sugar is more stable and gives the topping a delightful crunch.
  • These muffins will keep in an airtight container for up to 5 days.
an overhead photograph of three apple crumble muffins on a plate

If you feel like treating a friend (or yourself) this Autumn, make them these apple crumble muffins. And if you would like to make a certain little Shivani very happy too, please do tag me on Instagram @shivanilf – I love seeing your creations! You can also keep updated on Pinterest and Facebook – I hope to see you there!

Shivani xo

More baking recipes to try:

Apple Crumble Muffins | Shivani Loves Food
Print Recipe
5 from 4 votes

Vegan Apple Crumble Muffins

These vegan apple crumble muffins are a hybrid of two classic Autumn desserts. A soft and moist apple cake with a crunchy oat streusel topping.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American, baking, vegan
Servings: 6 muffins
Calories: 280kcal
Author: Shivani Raja

Ingredients

  • 100 grams Apple Sauce
  • 50 ml Sunflower Oil
  • 50 grams Brown Sugar
  • 100 grams Self-Raising Flour
  • 3/4 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1 Small Apple peeled + grated

For the crumble:

  • 30 grams Plain Flour
  • 30 grams Rolled Oats
  • 20 grams Coconut Oil
  • 20 grams Caster Sugar

Instructions

  • Preheat the oven to 180 degrees. Line a muffin pan with 6 muffin cases and set aside.
  • In a large bowl mix together the applesauce, sunflower oil and brown sugar with a wooden spoon.
  • Gradually add the flour, baking powder, and spices to the bowl, folding the mixture after each addition. Stir in the grated apple.
  • Divide the muffin mixture between the 6 muffin cases. Prepare the crumble in a small bowl by mixing together the ingredients with your fingers. Divide the crumble mixture evenly on top of the muffins.
  • Bake in the preheated oven for 20-25 minutes until the crumble is slightly golden. Leave to cool slightly before enjoying!

Shivani’s Tips

  • The weight of my grated apple was 70 grams. If you have somewhere in the region of 60-80 grams this is fine, but make sure to adjust the baking time as necessary to account for a slightly wetter/drier batter.
  • The muffins are best enjoyed warm from the oven, but will keep in a covered container for up to 5 days.

Did you make this recipe?

Tag me on Instagram @shivanilf and use the hashtag #shivanilovesfood!

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These vegan apple crumble muffins are a hybrid of two classic Autumn desserts. A soft and moist apple cake with a crunchy oat streusel topping.
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Shivani Raja

Shivani Raja grew up eating traditional Gujarati cuisine. She has always been interested in food, and learnt to cook from her mother. She enjoys spending time in the kitchen, photographing her recipes, and sharing them with her readers!

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12 thoughts on “Vegan Apple Crumble Muffins”

  1. 5 stars
    I love all things pumpkin this time of year, but apples still hold a special place in my heart. I have some friends with food sensitivities, and these would be perfect to make for them.

  2. 5 stars
    Is there anything better for a cool, fall breakfast?! These are seriously perfect, and it’s always so cool to me to see how vegan baked goods hold together without a single egg! Fabulous – especially the crumble. I will definitely be making these.

    1. Yes muffins for breakfast sounds perfect – how did this not cross my mind?! I used to bake a lot with eggs before I went vegan as I thought they were essential, but all you really need to substitute is mashed banana/applesauce for richness and a little extra baking powder for rise! I hope you enjoy these Savannah! x

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