Delicious and moist low fat vegan apple cinnamon muffins that are also oil-free, sugar-free and gluten-free. A great grab-and-go snack!
I created these low fat vegan apple cinnamon muffins almost a month ago when I was in Barcelona. So, whenever I make them now, the smell and taste take me back to my second hometown and I sigh longingly 🙂
Don’t forget there’s tutorial video further down!
I had just published vegan gluten-free blueberry muffins recipe before the trip and was quite obsessed with those. However, blueberries cost a fortune in Barcelona, which is why I used that I had in hand. It just so happened that apples were the only suitable fruits in my kitchen the morning I wanted to bake a new batch of muffins. So, I used those, added quite a bit of cinnamon and the result blew me away! Consequently I stuck to those low fat vegan apple cinnamon muffins for our entire stay.
For the first batch I used only buckwheat. However, I wanted to bring the glycemic load of my muffins down and substituted half of the buckwheat with oat bran. As result, one muffin had almost 3 GL points less than before. Awesome, isn’t it?!
To sum it up, my low fat vegan apple cinnamon muffins are almost as healthy as muffins can get. Besides being plant-based and oil-free, they are also gluten-free and sugar-free. Now, oil-free doesn’t always mean low fat. However, in this case I can proudly say that it does, because you only get 19.8% of calories from fat from this muffin recipe. Of course, you could make them even leaner by ditching the peanut butter altogether. In fact, I have tried nut butter free version and they taste equally good.
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Low Fat Apple Cinnamon Muffins [Vegan, Sugar-Free & Gluten-Free]
- Total Time: 50 minutes
- Yield: 6 – 8 muffins 1x
Description
I created these low fat vegan apple cinnamon muffins almost a month ago when I was in Barcelona. So, whenever I make them now, the smell and taste take me back to my second hometown and I sigh longingly ?
Ingredients
- 80g (2.82oz) raw buckwheat, soaked
- 80g (2.82oz) oat bran
- 1 big ripe banana (210g, 7.4oz with skin)
- 1 tbsp. (16g, 0.6oz) peanut butter without additives
- 2 tbsps. (30g, 1.06oz) unsweetened applesauce
- 2 tsps. cinnamon
- ¼ tsp. Himalayan salt
- 160g (5.6oz) naturally sweet plant milk (oat or rice)
- 2 tsps. aluminium free baking powder
- 1 tbsp. poppy seeds (add later)
- 1 cup (100g, 3.5oz) apple cubes, add later
Instructions
- Firstly, soak buckwheat overnight (or all day or at least 6 hours). Rinse and drain.
- Heat oven to 175°C (350°F).
- Next, put all ingredients except baking powder, poppy seeds and diced apple in blender and blend until smooth batter is formed.
- Now, blend in baking powder. Then mix in (DON’T BLEND) poppy seeds and apple cubes.
- Finally, divide the batter between 6 muffin forms and bake for 40 minutes until the muffins are golden.
Notes
These low fat apple cinnamon muffins make a delightful breakfast or mid-morning/afternoon snack with tea or coffee.
One muffin has 11.4 GL points.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baking
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 179 kcal
- Fat: 3.92g
- Carbohydrates: 24.6g
- Fiber: 5.39g
- Protein: 5.83g
Tips for my low fat vegan apple cinnamon muffins:
- Make smaller muffins by dividing the batter between 8 muffin moulds and bake for 35 minutes. You’d get 8.55 GL points and 134 kcal from ⅛ of the recipe.
- Now, if you don’t tolerate avenin in oats, use only buckwheat. Take 160 grams of raw buckwheat and soak overnight. Instead of 160g of oat milk, use only 100g.
- Next, make sure not to overload the muffin batter with apple cubes or they’d turn out too moist inside. Should you have a bit more than 100g of apple, cut bigger chunks and add them on top of each muffin.
- Furthermore, you can freeze the leftovers and heat your muffin in the oven whenever necessary. This way you save yourself a lot of meal prep hassle during the week.
- Finally, those allergic to peanut butter can use any other unsweetened nut or seed butter. Furthermore, you can also ditch the butter altogether.
Ok thanks Nele. I didn’t add the apples by the cup. I weighed 200 grams out on the scale for a doubled recipe. I got used to that since some of your recipes have all measured in grams and ounces and not cups. I will measure the apples and blueberries by the cup from now on in equal amounts. Thanks again for the help!!
Don’t worry — it’s not a rocket science with apples and blueberries as they’re not the flour or liquid. A bit more or a bit less won’t be a big deal! Do let me know how it worked out!
I know it is picky and obsessive ha ha, but the only thing that is rocket science for me lol is that cups and grams often don’t match up. For instance with this recipe you mention that we should not go over the 100g of cubed apple (200g or 2 cup when doubled – your note is on 100g or 1 cup) or it will be too moist. Well, 200g is not 2 physical measuring cups full of apple. It is barely or shy of a cup and a half. If I filled it to the top and used the measuring cups and measured a full 2 cups, it would be probably 60g over the 200g (or 30g over the 100g you mention not going over). So I used 200g since your note is on grams because I was concerned about adding another 1/2 – 2/3 cup of apple and making it too moist. Of course the more the better but without making it too moist
When you make it do you weigh it using 100 grams or use a measuring cup and add a full cup?
I guess the question for me when making them again last night was if I had added 1/2 cup+ more apple (a full 2 cups – about 260+ grams give or take – would it have been too moist or made no difference even if over the amount of grams you cautioned about)??!
I will be making this a 1-2 times a week now since a favorite of all in the family so that is why I am trying to get the chopped apple down to a “science” per say lol.
Hi Pam
Sorry, my mistake. As blueberries are heavier, measure also 100 grams (it’s 3/4 cup actually). However, as apples are much moister, you might try adding some more — it’s up to you. Try with 100 grams first and see how it turns out.
Hi Nele. I am amazed with your wonderful creations 🙂 If we substitute the banana for apple sauce, how much quantity we would use? Thanks a lot!!
Hi Marta!
Thank you so much!
It’d be the same volume as mashed banana, i.e. about 3/4 cup of apple sauce.
Enjoy!
ooooooo this is EXACTLY what I was hoping to find!! Simple, healthy, and tasty… from a wonderful Vegan chef!
Looking forward to making these for camping this week, but I only have Buckwheat FLOUR, WHEAT Bran, and (Extra-Thick) Old Fashioned Rolled Oats…
Id prefer to use the Wheat Bran and Flour (somehow) but very eager to hear you suggestions on this!
Thanks Nele!!<3
Hi! Sorry for the late reply!
I’m so glad to hear that you like this recipe 🤗 Wheat bran is ok to use for sure. However, flour and whole groats are a totally different thing, I wouldn’t know how much flour instead of whole groats. I really recommend that you get raw buckwheat groats and then soak/blend them — it’s much healthier as well!