These Vegan Apple Cinnamon Mini Muffins are so moist + perfectly portioned + super cut ! Eggless, easy, and topped with the BEST homemade icing! I love these little muffins! They are the perfect addition to any brunch, breakfast, autumn gathering or as a snack!
Tara’s Tips For Perfect Vegan Apple Cinnamon Mini Muffins:
- Flour:
- I tested this recipe with all purpose flour + whole wheat flour, I have not tested alternative flours with this one. If you do, let me know!
- Sugar:
- Organic raw cane sugar or organic raw cane turbinado sugar both work.
- Icing:
- This vegan icing is SO perfect! You can make a lot and store leftovers in the refrigerator in a glass jar.
- Mix:
- You can mix these gently by hand or on the lowest setting of your stand-up mixer. Do not over mix!
- Batter:
- One tablespoon of batter in each cup, don’t overfill the cups!
- Apples:
- These muffins work best with sour green apples (Granny Smith). Make sure you dice them super tiny.
The Icing!
5 ingredients & 5 minutes. Mix everything together with a hand mixer until creamy and there you have it! The smoothest, creamiest, dreamiest vegan icing you could ever ask for! My one piece of advice is not to add too much milk. It shouldn’t need much more than 2 tablespoons. Be careful or it will be runny!
Need More Dessert Inspiration?
Try one of my other fabulous recipes:
- Carrot Cake Oatmeal Cookies
- How To Make Quinoa Cookies
- Vegan Buckwheat Chocolate Chip Cookies
- Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free)
- Vegan Sugar Cookies
- Sweet Potato Cookies (No Egg + GF + Vegan)
- 3 Ingredient Cookies
- Meal Prep Cookies
- Edible Vegan Cookie Dough (Easy +Healthy!)
Vegan Apple Cinnamon Mini Muffins
These mini muffins with icing are a huge hit! Eggless, easy, and super yummy!
Ingredients
- For The Muffins
- flax egg - combine 2 tbsp ground flax with 5 tbsp water
- 1 cup plain applesauce
- 1/2 cup finely diced fresh green apple
- 1 cup vegan butter (measured in its melted state)
- 1 1/2 cups sugar (organic cane sugar or organic raw cane turbinado sugar)
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- For The Icing
- 1/2 cup softened/room temperature vegan butter
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 tbsp plain unsweetened plant-based milk (I used oat milk)
Directions
- Step 1 Preheat oven to 350 degrees
- Step 2 Prepare mini muffin tins by either placing a liners or generously greasing each one.
- Step 3 Make flax egg by combining the flax egg and water in a small bowl and set aside.
- Step 4 In a large mixing bowl or the bowl of a stand-up mixer, stir together the canned pumpkin and melted butter. Whisk in the sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Once combined, stir in the flax egg. Next, slowly stir in the flour little by little. Gently mix until all ingredients combined and there are not lumps.
- Step 5 Fill each muffin cup with one tablespoon of the batter.
- Step 6 Bake in a 350 degree oven for 17 minutes.
- Step 7 While muffins are baking, combine all icing ingredients in a medium bowl and beat with a hand mixer until smooth, adding additional plant-based milk as needed to form a thick icing consistency. Careful not to add too much milk!
- Step 8 When muffins are cool, apply desired amount of icing to the top of each muffin, sprinkle with cinnamon + additional diced green apples, enjoy!
⭐Did you make these Vegan Apple Cinnamon Mini Muffins? Love them? Leave a rating + a comment below! ⭐
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