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4 from 6 votes

Apple Muffins with Cinnamon Streusel

Deliciously soft & fluffy apple muffins, loaded with sweet, tender fruit and topped with an irresistibly crumbly, cinnamony, streusel topping. Want one?
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Baked Goods, Dessert
Cuisine: oil-free option, vegan, whole-grain
Servings: 12
Calories: 223kcal
Author: Melanie McDonald


For the streusel

  • 3 tablespoons liquid coconut oil see recipe note for oil-free option)
  • 40g / ⅓ cup + 1 tablespoon spelt flour or all purpose or whole wheat
  • 3 tablespoons rolled oats
  • 3 tablespoons chopped walnuts (can be left out to make the recipe nut-free))
  • 1.5 teaspoons ground cinnamon
  • 1.5 tablespoons granulated sugar (any kind)

For the muffins

  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 340g / 3 cups spelt flour , you could use ½ wholewheat ½ all purpose instead
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 115g / ½ cup coconut sugar , any granulated sugar is fine as a sub
  • 2 teaspoons vanilla extract
  • 255mls / 1 cup + 1 tablespoon non-dairy milk
  • 1 tablespoon apple cider vinegar , or lemon juice
  • 130g / ½ cup unsweetened apple sauce
  • 2 medium / 1.5 heaping cups apples , peeled & chopped


  • Preheat oven to 400°F and prepare your muffin tins (see recipe note)
  • Start off by making the streusel topping.
  • Combine all streusel ingredients in a small bowl and stir well to combine.
  • Set aside.

For the muffins

  • Mix the ground flax with the water in a small bowl and set aside.
  • Add all of the dry ingredients to a mixing bowl.
  • In a jug or another bowl combine all of the wet ingredients.
  • Add the flax mixture to the wet ingredients and stir well.
  • Pour the liquid into the dry ingredients and stir just enough to combine everything. Do not stir too much.
  • Add the chopped apple to the batter and stir to distribute evenly.
  • Divide the mixture between 12 muffin tins. Fill each one right to the very top of the muffin cases.
  • Sprinkle the streusel topping over the muffins and press it in gently with your fingers, then place in the oven.
  • Bake for around 25 minutes or until a tooth pick/skewer can be inserted and comes out clean.
  • Remove from the tin and cool on a cooling rack


I like to use silicone muffin liners as nothing ever sticks in them. They are also more environmentally friendly as they last forever. If you use paper liners there is a chance the muffins will stick to the paper a bit as the batter is oil-free. This recipe can be made oil-free by omitting the streusel topping.


Serving: 1muffin | Calories: 223kcal | Carbohydrates: 40g | Protein: 5.3g | Fat: 6g | Sodium: 215mg | Fiber: 5g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 100mg | Iron: 1.8mg