Jumbo sized and loaded with cinnamon, apples and a brown sugar and a walnut streusel through the middle. You can also leave the walnuts out if you want. By the way you can also bake all the batter into a standard sized loaf pan for an amazing apple cinnamon bread!

Cinnamon Apple Walnut Muffins [Vegan]


Cooking Time




  • 1 3/4 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cardamom
  • 1/2 cup Vegetable Oil
  • 1/3 cup Granulated Sugar
  • 1/3 cup Light Brown Sugar
  • 4 teaspoons The Plant Based Egg
  • 1/2 cup Plant Milk
  • 2 teaspoons Vanilla Extract
  • 1 3/4 cup Shredded Apples peeled and cored
  • 3/4 cup Light or dark brown sugar
  • 1 teaspoon Cinnamon
  • 1/2 cup Lightly toasted walnuts


  1. In a small bowl combine the brown sugar, lightly toasted walnuts and cinnamon and stir to combine
  2. In another large mixing bowl combine the sugars, oil, plant milk and vanilla extract whisk smooth
  3. Add the sifted flour, spices, salt, baking powder and soda and the plant based egg egg replacer and whisk smooth
  4. Add the shredded apples and mix well
  5. Portion half of the batter into the paper lined tins and then add a heaping tablespoon of the sugar/nut mixture on top and then the remaining batter on top of that.
  6. Distribute the last of the sugar/nut mixture on the top of each muffin and bake immediately in a preheated 350°F oven for 30 minutes for the jumbo size, slightly less time for standard sized muffins