Vegan Apple Cinnamon Muffins

🛒 Ingredients

• #Dry Ingredients;
• 120 g plain all‑purpose flour.. 80 g rolled oats (plus extra for topping)
• 60–80 g coconut sugar or soft brown sugar.. 2 tsp baking powder
• ½ tsp baking soda.. 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional).. Pinch of fine sea salt
• #Wet Ingredients;
• 180 ml unsweetened plant milk (oat or soy works best).. 1 tbsp apple cider vinegar or lemon juice
• 3 tbsp melted coconut oil or vegan butter.. 1 tsp pure vanilla extract
• 1 medium apple (approx. 150 g), peeled and diced into small cubes

👩‍🍳 Instructions

1. 1

   Prep: Preheat oven to 180 °C (350 °F). Line a muffin tin with 6 paper liners or grease lightly.

2. 2

   Make plant buttermilk: Stir vinegar into plant milk and let sit 2–3 minutes until slightly thickened. Add melted oil, vanilla, and sugar; whisk well until sugar dissolves.

3. 3

   Mix dry ingredients: In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together.

4. 4

   Combine: Pour wet mixture into dry ingredients. Stir gently just until combined — do not over‑mix. Fold in diced apple evenly throughout the batter.

5. 5

   Fill & top: Spoon batter into muffin liners almost to the top. Scatter a few extra oats on top for decoration and crunch.

6. 6

   Bake: Bake for 20–25 minutes until golden brown and firm to the touch. A skewer inserted into the centre should come out clean or with just a few moist crumbs.

7. 7

   Cool: Let cool in the tin for 10 minutes, then transfer to a wire rack. Best enjoyed warm. Store in an airtight container for up to 3 days.