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
- 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.