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Vegan Apple Crumble Muffins

October 17, 2018
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 Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Jump to Recipe Print Recipe
Apple Crumble Muffins | Shivani Loves Food

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!

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


  • 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


  • 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 @shivani.lovesfood 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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12 thoughts on “Vegan Apple Crumble Muffins”

  1. Chef Markus Mueller

    I just went apple picking with the family, and now we have WAY to many apples haha! Great time to do some baking, and these look delicious!

  2. 5 stars
    You had me at apple crumble! I have an abundance of fresh apples right now since we went apple picking a few weeks ago. Perfect recipe to use some of them!

  3. 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.

  4. 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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