I love homemade muffins! These quick-to-prepare, vegan and gluten-free baked goodies feature diced apples, chopped walnuts, and shredded coconut. Freshly ground oat flour adds a jazzy twist to these flavorful and moist muffins. These baked treats will surely please kiddos and adults alike!

Serve ‘em for breakfast, brunch, afternoon snack, or a sweet dessert. Plus, these tasty muffins pair beautifully with a bowl of soup or main dish salad for a light supper.
These pretty baked treats boast a crisp muffin top, and moist inside, making them the perfect addition to just about any meal.
This yummy gluten-free muffin recipe is from my quick and easy cookbook: EASY VEGAN HOME COOKING!
I hope you will bake up a batch of these enticing vegan apple muffins!
You can hear Laura share her helpful hints for using rolled oats in many vegan recipes, along with her tips for preparing this tasty muffin recipe! LISTEN to the podcast on APPLE PODCASTS, or LISTEN at MINDBODYSPIRIT.fm.

1

ABOUT THE RECIPE:

Coconut, apples, and walnuts provide plenty of flavor to these Coco-Nutty Apple Muffins! Bonus: They are vegan and gluten-free, so these baked goodies will surely please kiddos and adults alike!

Makes 18 muffins
Vegan and Gluten-free

Prep Time: 20 minutes / Bake Time: 30 to 40 minutes

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INGREDIENTS:

3 cups quick cooking or old fashioned rolled oats, divided (use certified gluten-free oats if needed)
½ cup plus 3 tablespoons unsweetened shredded dried coconut
1 cup plus 2¼ teaspoons vegan cane sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
1½ cups cored and diced apples, with peel (sweet, red apple varieties are best)
1 cup chopped walnuts
1½ cups plain sweetened or unsweetened dairy-free milk
⅓ cup extra-virgin olive oil

3

Preheat the oven to 350°F. Line a 12-cup standard muffin tin and a 6-cup muffin tin with paper liners. Put 2 cups rolled oats into a blender (or food processor) and process into fine flour.
Put the oat flour, remaining 1 cup rolled oats, coconut, 1 cup sugar, baking powder, and salt into a large bowl and stir with a dry whisk until combined. Add the apples and walnuts and stir to combine.

4

Make a well in the center of the dry ingredients. Add the dairy-free milk and olive oil and stir with a large spoon to combine.
Divide the batter evenly among the 18 muffin cups. Sprinkle ⅛ teaspoon of vegan cane sugar over the top of each muffin.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

5

Put the muffin tins on a wire rack and let cool for 30 minutes. Serve warm, at room temperature, or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

Coconut, apples, and walnuts provide plenty of flavor to these Coco-Nutty Apple Muffins! Bonus: They are vegan and gluten-free, so these baked goodies will surely please kiddos and adults alike!

Makes 18 muffins
Vegan and Gluten-free

Prep Time: 20 minutes / Bake Time: 30 to 40 minutes

2

INGREDIENTS:

3 cups quick cooking or old fashioned rolled oats, divided (use certified gluten-free oats if needed)
½ cup plus 3 tablespoons unsweetened shredded dried coconut
1 cup plus 2¼ teaspoons vegan cane sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
1½ cups cored and diced apples, with peel (sweet, red apple varieties are best)
1 cup chopped walnuts
1½ cups plain sweetened or unsweetened dairy-free milk
⅓ cup extra-virgin olive oil

3

Preheat the oven to 350°F. Line a 12-cup standard muffin tin and a 6-cup muffin tin with paper liners. Put 2 cups rolled oats into a blender (or food processor) and process into fine flour.
Put the oat flour, remaining 1 cup rolled oats, coconut, 1 cup sugar, baking powder, and salt into a large bowl and stir with a dry whisk until combined. Add the apples and walnuts and stir to combine.

4

Make a well in the center of the dry ingredients. Add the dairy-free milk and olive oil and stir with a large spoon to combine.
Divide the batter evenly among the 18 muffin cups. Sprinkle ⅛ teaspoon of vegan cane sugar over the top of each muffin.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

5

Put the muffin tins on a wire rack and let cool for 30 minutes. Serve warm, at room temperature, or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Notes

Coco-Nutty Apple Muffins
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Bake up a batch! (They taste great, and are so easy-to-prepare too.)
Recipe from Laura’s quick and easy cookbook: EASY VEGAN HOME COOKING. Buy a signed copy HERE.
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