These vegan apple cider muffins are moist, tender, and bursting with juicy apple chunks and crunchy walnuts! Easy to make and perfect for a snack, light dessert, or sweet breakfast.
- 1 cup apple cider (not apple cider vinegar - see note)
- ⅓ cup canola oil (or baking oil of choice)
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour (all-purpose flour works too)
- ½ cup rolled oats
- ⅓ cup organic brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 medium apple, peeled and diced (½ inch)
- ½ cup chopped walnuts
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Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
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Stir the apple cider, oil, and vanilla together in a small bowl or measuring cup.
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Stir the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a medium mixing bowl.
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Pour the apple cider mixture into the bowl with the flour mixture. Stir everything together just until blended.
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Fold in the apple and walnuts.
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Divide the batter among the muffin cups.
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Place the muffin tin into the oven and bake until the tops are set, 20 to 22 minutes.
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Remove the tin from the oven and transfer it to a cooling rack. Let the muffins cool for at least a few minutes before serving.
This ingredient is a product suitable for drinking that is typically referred to as "apple cider" in the United States and Canada. In some other regions it may be called "cloudy apple juice" or something similar. Do not use apple cider vinegar or your muffins will not turn out right.