Vegan Apple Cinnamon Muffins

Soft, chewy, apple-filled muffins. Gluten free and sweetened naturally, these vegan apple cinnamon muffins make for the perfect fall breakfast or snack!

Exciting, non-food related news, friends! WE BOUGHT A LOT TO BUILD A HOUSE YESTERDAY!!!!


We’re so, so, SO excited. We bought the lot in a super nice neighborhood that’s just about a mile from where we live now. We’re so excited to be in the same area. I never thought I’d do the whole building process, but the company we’re working with is awesome. Basically we pick the layout, they build it and we get to customize all the finishes/fun stuff! So they make it really buyer-friendly and simple.

Move-in is next July, so the next few months will be full of fun decisions and hoping the process moves along smoothly! If you guys have any insight/words of wisdom with the building process, PLEASE don’t hesitate to fill me in. 🙂

I’m so excited but also don’t feel adult-enough to be handling this process. Haha. Good thing I have the best husband ever and super smart parents and in-laws to help!

On to today’s recipe!

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SO. much. brown.

I can be honest, these vegan apple cinnamon muffins probably aren’t winning any beauty contests. Why are brown foods always super delicious?! As ugly as they are, these pack powerful, scrumptious fall flavor in cute muffin portions.

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I’ve been baking up a fall STORM lately, and loving every second of it. Because apple is clearly one of most popular fall flavors, these apple cinnamon muffins were on my mind for awhile. I’m thrilled with how they turned out!

First of all, do you see those little apple pieces in every muffin?!

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These muffins couldn’t be easier. Simply mix your dry ingredients – today we’re using oat and coconut flour. Oat flour for it’s chewiness, heartiness, and slightly nutty flavor. Perfect for fall. The coconut flour keeps the muffins soft, preventing them from becoming too dense from using only oat flour.

In addition to the two flours, the only other dry ingredient is cinnamon. I didn’t note a specified amount in the recipe below. To me, spice is such a subjective thing! Some people are very sensitive to it, while others love a heavy hand with spices. I probably used close to a tablespoon – these are apple CINNAMON muffins, after all! Measure the cinnamon to your liking.

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The wet ingredients are a simple mix of date paste, unsweetened applesauce, and more cinnamon. Combine this with the dry ingredients, and get those apples sautéing!

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For these vegan apple cinnamon muffins it’s crucial to cook your apples prior to mixing them into the batter. This is because we want soft apples with just a slight chew, rather than raw and crunchy. So, the apples go into a sauté pan or small pot with some unsweetened almond milk and cinnamon – it only takes about 10 minutes!

I know it seems like a pain and an extra step (that was my first thought!), but it’s so worth it. The apples end up perfectly tender and so flavorful inside the muffins.

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Finally, on top of the baked muffins I swirled just a little bit of date paste spiked with cinnamon to drive home that apple cinnamon flavor. The date topping was the perfect creamy element on top of the chewy, apple studded muffins.

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I took these in to work and they were a huge hit! There literally wasn’t one left by the end of the day. These vegan apple cinnamon muffins are easy to bake, soft, chewy, and full of fresh apple flavor. The cinnamon gives that fall feel, complementing the apple so perfectly. I hope you love them!

Even though they are little brown blobs. 🙂

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Apple Cinnamon Muffins

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 muffins


  • 1 1/2 c oat flour (makes sure your oats are gluten free, if necessary!)
  • 1/2 c coconut flour
  • Cinnamon
  • 1/2 c unsweetened applesauce
  • 1/2 c date paste (I blended 8 dates with 1/2 c water until smooth)
  • 1/2 c almond milk
  • 2 apples, peeled and chopped, with 1/4 c milk
  • Optional date paste to top: 4 dates blended with 1/4 c water and 1 tsp cinnamon


  1. Preheat the oven to 350 degrees.
  2. Peel and dice your apples - you want small, small squares!
  3. Sauté the apples on medium heat in 1/4 cup of almond milk with cinnamon, until soft. Mine took about 10 minutes.
  4. Mix the dry ingredients, then add the remaining ingredients, including the apples (mine came out to about 1 c of sautéed apple pieces, so if you have a lot more, save for a snack!)
  5. Portion the muffin batter into 12 muffin cups and bake for 20 minutes.
  6. Top with cinnamon date paste, if desired

Apple CInnamon Muffins Pin