freshly baked batch of Vegan Apple muffins

While we were running our own Bed & Breakfast in Edinburgh we liked to offer freshly baked food to guests each morning. Offering Spiced Apple Muffins was an easy decision because nearly everyone seemed to love them. If guests said they’d like some, I knew I could have them ready in almost no time at all.

So, I began with a traditional recipe, and progressively adapted it, using guests’ feedback to refine and improve it. Over time, I’ve played with the ratios of ginger, cinnamon and apple, and I was able to reduce the original amount of sugar and fat. Perhaps the biggest breakthrough was accidentally discovering that I could make them egg-free (I forgot them and no one noticed)! After that I decided to go all the way, I replaced the milk for oat milk and I used chia seeds as a binder and for moisture (as an egg replacement). And ended up with a truly vegan muffin recipe.

  • Prep time: 15 minutes
  • Cooking time: 20 minutes
  • Oven temperature: 200ºC for the first 5 minutes then 180ºC for 15-18 minutes

Spiced Apple Muffins

Makes 8 muffins


  • 220g plain white flour or GF baking mix
  • 80g brown sugar
  • 60ml rapeseed (canola) or sunflower oil
  • 150ml oat milk (foamable if possible, it helps to make it lighter)
  • 2 Granny Smith apples, grated  or cut into a small dice – skin on
  • 1 tbsp chia seeds
  • 45ml water
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg


In a small bowl, mix the chia seeds and water together, this becomes your egg alternative, set it aside.

In a mixing bowl sieve plain white flour, baking powder and spices, mix together.

Grate or dice your apples – both ways work, grating will make a moister mix, I prefer small cubes of apple. Add this to the flour/ spice mixture to coat the apple, this stops them all sinking to the bottom of your muffins.

Pour the oat milk, oil and chia seeds into a mixing bowl. Use a stick blender to combine the mixture, add the brown sugar and baking soda and quickly blend. Pour this mixture into the flour and apple mixture, stir to combine.

Spoon into 8 muffin tins or 6 if you like them larger.

Bake at 200ºC for 5 minutes then turn the oven down to 180ºC for 15 to 18 more minutes, depending on how golden you like them.

Kitchen notes:

It doesn’t have to be Granny Smith apples, they just happen to be my personal favourite, any eating apple will work.

You don’t need to use oat milk either, you can use any non-dairy milk substitute, but this may affect the flavour.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.