Because of their light, tender crumb, you might think these vegan apple cinnamon muffins have the usual ingredients like eggs and butter, but they don’t!
2–2/3 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar
3/4 cup plus 2 tablespoons vegetable oil
1–1/2 cups oat milk
2 tablespoons cider vinegar
1 teaspoon vanilla extract
2 Granny Smith apples, peeled, cored and roughly chopped
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine the flour, 1/2 teaspoon cinnamon, baking powder, salt and 3/4 cups plus 2 tablespoons sugar. In a separate bowl, whisk together the oil, milk, cider vinegar and vanilla extract. Fold the wet ingredients into the dry ingredients until just combined followed by the apples.
Transfer the batter to the prepared pan. Combine the remaining cinnamon and sugar and sprinkle the tops of the muffins. Bake for 25-30 minutes until the tops are golden brown and they spring back when lightly pressed in the middle. Cool in the pan on a wire rack before serving.
Store in an airtight container for up to 2 days. You can freeze the muffins and reheat in a 300 degree F oven for 10 minutes.