Vegan Apple Pie Muffins with Cinnamon Cream Frosting
Take your morning breakfast to a whole new level with these decadent whole food plant-based Apple Pie Muffins with Cinnamon Cream Frosting! The Muffins are moist and dense like pound cake with a rich creamy cinnamon flavored frosting swirled on top for the ultimate treat. Best of all these are healthy vegan treats that actually good for you!
Ingredients
Muffins
- 1 cup rolled oats organic, ground into flour
- 1 cup almond flour
- 2 tbsp flax meal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¾ tsp ginger powder
- ½ tsp allspice
- ½ apple diced, tart, preferably honey crisp or pink lady
- ½ cup medjool dates
- ½ apple chunks
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ⅔ cup soy milk unsweetened, or plant milk of your choice
Frosting
- ¾ cup cashews or almonds
- ⅓ cup medjool dates
- 1 tsp vanilla extract
- 1 ¼ tsp cinnamon
- ⅔ cup water
Instructions
Muffins
- Preheat oven to 350°F.
- Add the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger powder and allspice to a large mixing bowl and stir well with a whisk.
- Stir in the diced apple.
- Add the remaining muffin ingredients to a blender and blend until dates and apple chunks are completely pulverized.
- Pour blended mixture into the dry mixture in the mixing bowl and stir well.
- Spoon batter into a muffin tin filling each cup to the top.
- Bake for 30-35 minutes.
- Remove muffins from oven and leave in the muffin tin for 10 minutes before popping them out and letting them cool completely on a wire rack.
Frosting
- Add all frosting ingredients to a blender and blend until smooth.
- Place frosting in the fridge until muffins and done and cooled completely.
- Spread or pipe frosting onto each muffin.
- Keep in an airtight container in the fridge for up to a week.
Nutrition
Calories: 351kcalCarbohydrates: 41gProtein: 10gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 343mgPotassium: 399mgFiber: 7gSugar: 19gVitamin A: 154IUVitamin C: 3mgCalcium: 200mgIron: 3mg
Apple Pie Muffins!? YES please!!!
What do you mean by 1/2 apple chunks? Is that 1/2 cup, 1/2 an apple?
Half and apple cut into chunks
Do we need to soak the cashews before mixing? Thanks for another wonderful recipe!
no
Hi Jill, They look great. Is there a substitute for the almond flour? My daughter has nut allergies.
Sorry, they really need the almond flour to be moist. There isn’t a substitute.
Ok….Right out of the oven-I was impatient–ate 3 of them. These were moist and flavorful! They fulfilled my sweet tooth for a week. Another great recipe. Thank Jill and team!
This is really delicious and easy to make. Thank you for sharing.
I’ve made 2 batches in 2 weeks. These are really good (and filling) breakfast muffins. I will say that on the second batch I cut the vanilla and cinnamon in half for the “frosting” , the first time around it was too strong .
Also, I’m really curious about the color of your frosting. Mine is more brown from the dates. Delicious, but not as pretty as yours.
I usually use deglet dates for things that I would like to stay a little whiter like frosting. Medjools tend to tint it more tan. Also, when we take the photographs of the food the bright lighting makes the frosting look more white.
Jill,
I presume I am measuring 1 cup of rolled oats, THEN I am processing it into flour. It is not 1 cup of floured rolled oats?
Yes, you are correct
I made the muffins and they were great ! The frosting was not thick , rare like a thick milkshake. Definitely not able to ice the muffins. Not sure why this happened. Any suggestions ?
Hmm, not sure about the frosting. If you make it again I would try reducing the liquid a bit.
Hi Jill! I can’t wait to try this recipe.
I don’t have muffin pans at the moment – would this recipe work in a loaf or cake pan? Any time/temp adjustments you’d recommend?
Thanks for all you share with us!
I think it would do ok in a cake pan. Bake: 350 for at least 15 minutes, possibly 20.
When should I add the flax?
It goes in with the dry ingredients
I made the muffins for a book club and, while the flavor was delicious, the texture was gummy and mushy…… not at all light and cake like. I baked them for the time in the recipe and a toothpick inserted in the middle came out clean. Do you have any suggestions for next time I make them?
Thanks.
Hey there! I didn’t run into this problem myself; but perhaps you could try:
– making sure you’re gently folding the wet into the dry. My understanding this that over mixing oat flour can make it gummy.
– play around with increasing baking temperature, leavening agents, binding agents, and wet to dry ratio to achieve whatever texture you’re looking for.
The apple pie muffins were really delicious and a perfect breakfast with a very thin smear of almond butter. The flavor of apple with a little ginger was just perfect. They were just a little bit soft and mushy in texture. What would you suggest to make them a little more cake- like in texture the next time I make them?
They turn out that way when I make them too and I’m not quite sure what would help that, sorry.
Hi! Love this recipe!! Would you substitute peaches for the apples or another seasonal fruit
I suppose you could.
Coming from a low oil plant based diet, I was on the search for a good muffin recipe and took a gamble to try this one:
– perfect texture: moist, dense, holds together nicely.
– sweet but not overly sweet. The frosting is more of a spiced nut cream than it is of “cupcake” frosting. The dates had a depth of flavor to the sweetness
– Decently satiating