Apple Spice Coffee Cake Muffins (Vegan)

Apple Spice Coffee Cake Muffins.  The other day I had a reader ask if I had a gluten free apple muffin.

I did not at the time, so that is why I created these Apple Coffee Cake MuffinsThese apple spice  coffee cake muffins are good with or without the crumb topping.  In fact, they are completely oil free if you skip the crumb topping.

I did half with and half without and both ways are delicious.  The applesauce in this recipe keeps these super moist.

My daughter kept trying to sneak some when they were cooling!  If you like apple treats you may also enjoy my healthy apple cobbler and my healthy apple pie.


apple spice coffee cake muffins


I made mine into jumbo muffins, but you can also do standard sized.  You may need to adjust the cooking time though.  These muffins freeze great so you can make a big batch and freeze for those busy mornings.


apple spice coffee cake muffins


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Apple Spice Coffee Cake Muffins

Apple Spice Coffee Cake Muffins

Prep Time 10 min Cook Time 25 min Serves 12 standard muffins or 6 jumbo muffins     adjust servings

It's like having coffee cake in muffin form! Gluten free and vegan.


    For the muffins

    For the crumb topping


    1. Preheat oven to 350.
    2. Mix all the dry ingredients for the muffins in one bowl .
    3. Mix wet in another bowl .
    4. Add wet to dry and mix until combined.
    5. Spoon batter into lined muffin cups. I used silicone muffin cups . If you use paper muffin cups, you will need to spray them with oil before adding the batter in. This will prevent them from sticking.
    6. To make the crumb topping, mix all topping ingredients in a bowl. Once everything looks like it's clumped together, sprinkle a little over each muffin.
    7. I used jumbo muffin cups and baked mine for about 20-25 minutes. If you use standard sized muffin cups, you can probably bake these in half the time.
    8. Let the muffins cool completely before removing from the muffin pans.


    Recipe Notes

    Store these muffins in the fridge. They should last at least 2 weeks. You can also freeze them for longer storage. Enjoy!


    apple spice coffee cake muffins

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    47 thoughts to “Apple Spice Coffee Cake Muffins (Vegan)”

    1. Could white flour be used? I'm looking for recipes that are dairy free while I'm nursing but don't have a kitchen stocked with all of the healthier ingredients your recipes contain. I'm craving sweets and need to find dairy free options.
    2. Since I do not need to be gluten free I am going to try either whole wheat pastry flour( if I have it in my pantry) or half whole wheat and half white flour (Which I know I have).....I think either one would help make the muffins less dense than just regular whole wheat flour
    3. Could you sub pumpkin puree for the applesauce? All I have is mixed berry applesauce (although that might make them taste sort of like a berry crumb pie!).
      1. Raisins would be great in here. To make sure they don't get soggy, wait until they are completely cooled off before you put them in the freezer. When you go to thaw, let them thaw on the countertop. If the feel a little soggy, you could probably put them in the oven to dry out a little. Just a few minutes.
    4. Could u substitute the flour with almond or coconut flour. I'm on a low carb diet so no real flour or oats or rice for me. Thanks!
      1. Coconut flour is tricky, so I would not suggest it in this recipe. You may be able to use almond flour, but You might have to add in an extra egg or two.
    5. I just made these but had to change it up a little. I didn't have a few of the ingredients so I improvised. I used King Arthur's White Whole Wheat Flour instead of the oat flour (so not gluten free). I used fine almond meal from some almond milk I had made for the crumb topping. I also poured it into a small cake pan instead of making into muffins. It was good :)
    6. Hi Melissa, I made these tonight and they are really good. I made the jumbo muffins. This is the first time I've used sorghum flour so I'm not sure if that's why they came out so dense. Next time I'll make them as regular sized muffins which might help them not seem so heavy. I'm wondering what I could add to lighten them up a tad. I'm not very intuitive about baking, so I'm not sure what might work. Thanks for another great recipe!
      1. Since sorghum flour is a whole grain flour, they will be a little more dense in texture. Spelt flour or oat flour produces a lighter texture. You can also try adding some extra applesauce and see if that helps the texture.
    7. I made these last night and they were awesome! I changed a few things though. 1) I didn't make the crumb topping, 2) I ran out of applesauce, so I substituted your "Healthy Cranberry Sauce" - which I also didn't follow the recipe on (no OJ, so I subbed blended oranges), 3) I made a chia egg instead of flax eggs, 4) I made them into mini muffins - and they baked in about 11 minutes. Thanks for the wonderful recipes and all of the information and ideas you pass on!
        1. I made these tonight- tried the oat flour on top but of course I didn't have coconut sugar and didn't know how much cane sugar to use so I just added a little maple syrup to the mixture. The muffins themselves are quite spongy in texture- could this be because of the eggs? (I used real ones) think I can get by with only using 1 egg next time?
    8. These sound wonderful.... I'd like to make a coffee cake in a pie plate style versus the muffins.... Anyone have recommendations for cook time or need for alternate ingredients?
    9. Could I grind up the oats to get oat flour? I don't need gluten free. How many cups of oats would I need? Can't wait to try these but I only have rolled oats on hand
    10. Do you think using real ginger chopped up finally would work OK ? And what about real milk versus the almond milk- I don't have any of that right now ...?
      1. Real milk is fine. If you use real ginger, the amount needed may vary. So just add a little at a time and taste the batter to see if you added enough. Do that make sense? :)

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