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You’ll never believe these vegan apple muffins are totally plant based! They’re moist and fluffy with a streusel topping that adds a sweet crunch.

Apple muffins
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“You’d never know these muffins don’t have butter or eggs.” That was my mother in law, one bite in. And that’s when Alex and I knew we had a winner of a recipe! These vegan apple muffins are perfectly fluffy and moist. The best part is a crunchy apple streusel muffin topping: it gives each bite a perfectly sweet crunch, without being overly sugary. It’s one of our very favorite apple recipes. (Except apple pie and apple crumble, of course!) Want to know all our secrets? Keep reading.

Got ripe bananas? Try our Vegan Banana Muffins instead!

Vegan apple muffins

Why these are the best vegan apple muffins…hands down.

How do you make the best vegan apple muffins? Here are a few of the tricks to how they turn out moist and fluffy, with the perfect crunchy topping:

  • Applesauce keeps them moist, and works as a binder. There’s no egg needed here. You don’t even need a flax egg to hold these muffins together, a substitute often used in vegan baking. Applesauce keeps the muffins moist and is a binder that holds the batter together. (PS here’s how to make applesauce, and in an Instant Pot.)
  • Coconut oil instead of butter. These vegan muffins are plant based by way of coconut oil. It’s used in muffin batter as well as the topping.
  • Crunchy streusel topping. This topping really takes the cake (er, muffin!). It adds a sweet crunch to every bite! Typically butter is used in a streusel topping, but coconut oil works just as well with the sugar, oats and cinnamon.

These muffins also highlight pure maple syrup, which brings just the right gentle sweetness. Want to add flair? Drizzle with our 1-Minute Powdered Sugar Icing.

Vegan apple muffins

How to store muffins

What’s the best way to store these vegan apple muffins? The texture of the streusel can easily be lost depending on the storage method. Here’s our recommendation:

  • 1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps the crunchy streusel topping to stay intact.
  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the crunchy topping.
  • Longer than 4 days: Freeze these apple muffins in a sealable container and store up to 3 months.
Vegan apple muffins

What’s turbinado sugar? What’s a substitute?

The streusel topping for these vegan apple muffins uses turbinado sugar. What is it? Turbinado sugar is raw sugar with large, light brown crystals. It’s less processed than refined white sugar; it’s boiled only once to remove the molasses. It has a more complex, caramel-y flavor than refined sugar. Because its crystals are large, they add a nice texture to the top of muffinscakes and breads.

  • How to find turbinado sugar? You can find it in a grocery store or buy turbinado sugar online.
  • Want a substitute for turbinado sugar? If you can’t find it, you can use light brown sugar in place of the turbinado sugar. While it doesn’t have the signature crunch, it has a similar flavor.
Vegan apple muffins

Other vegan bread and muffin recipes

Alex and I love vegan baking! Each one of the recipes below is vegan and perfectly formulated to be 100% plant based.

  • Vegan Blueberry Muffins These vegan blueberry muffins so tasty and have no refined sugar or dairy. They’re made with coconut oil and maple syrup.
  • Healthy Pumpkin Muffins These are similar to these apple muffins, but with pumpkin! Use coconut oil instead of butter.
  • Best Vegan Zucchini Bread This quick bread is perfectly moist with a crunchy glittery sugar topping—no one will believe it’s vegan.
  • Applesauce Muffins The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced. Make them with flax egg for vegan.
  • Vegan Banana Bread This deliciously moist vegan banana bread will become a favorite in no time! It’s easy to make and has just the right banana flavor.

This vegan apple muffins recipe is…

Vegetarian, vegan, plant-based, and dairy free.

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Vegan apple muffins

Vegan Apple Muffins (with Streusel Topping!)

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
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You’ll never believe these vegan apple muffins are totally plant based! They’re moist and fluffy with a streusel topping that adds a sweet crunch.


  • 1 ½ cups plus 2 tablespoons all-purpose flour, divided
  • ¾ cup rolled oats, divided
  • 1 tablespoon cinnamon, divided
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup maple syrup
  • 1 ¼ cups applesauce
  • 1 cup diced apple (1 medium apple)
  • ½ cup refined coconut oil, half melted and half room temperature
  • 1 tablespoon vanilla extract
  • ¼ cup turbinado sugar*


  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, mix the 1 ½ cups all-purpose flour, ½ cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and kosher salt.
  3. Melt ¼ cup coconut oil with the maple syrup. In another bowl, combine the maple syrup and coconut oil mix with the applesauce and vanilla.
  4. Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.
  5. In another medium bowl, add the remaining ¼ cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and ¼ cup room temperature coconut oil. Cut the coconut oil into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms.
  6. Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.
  7. Bake for about 25 to 30 minutes, until a toothpick comes out clean (if your oven is uneven, reverse the pan halfway through). Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.


*We highly recommend using turbinado sugar for its signature crunch! However, we’ve substituted brown sugar, and they still tastes delicious.

  • Category: Muffin
  • Method: Baked
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Hailey Nelson says:

    Hi there! What kind of ginger is used in this recipe? Is it raw ginger or Ground ginger? Thanks!

    1. Alex Overhiser says:

      Hi! Dried ground ginger.

  2. Anonymous says:

    Love this recipe it was really good thank you

  3. Brianna says:

    Would other vegetable oils work? I have a coconut allergy.

    1. Sonja Overhiser says:

      Yes you could substitute with any neutral oil!