These Vegan Corn Muffins with Apples and Walnuts offer a completely plant-based take on a classic corn muffin. This is a truly go-to, favorite recipe of mine. I have made it dozens of times in my home as a healthy snack or accompaniment for meals. My mom (and my boys) loved this recipe; she would always make it when we came to visit her in Seattle.

In fact, this delicious recipe was featured in my first book, The Plant-Powered Diet, and it was on display at the huge annual nutrition conference known as FNCE the year my book came out in 2012. I love that this completely no added sugar and salt free healthy muffin recipe showcases seasonal apples, walnuts, whole grains, dates, and spices. You can get these muffins done in under 30 minutes out of pantry staples too. Serve these apple muffins for breakfast or brunch, and alongside soup, salads, stews, or vegetarian chili at lunch and dinner.

Make up a batch and pop them in the freezer so you can enjoy them whenever you like.

Nutrition Notes

These muffins are rich in fiber, healthy fats, minerals, and phytochemicals—all for a modest amount of calories. Naturally sweetened with dates and apples, you’ll find no added sugars, salt, or refined grains (only whole grains are used) in this recipe. There is a tiny bit of expeller-pressed canola oil in the muffin recipe. You can easily make this recipe gluten-free by swapping out wheat flour for a gluten-free flour.

Print

Vegan Corn Muffins with Apples and Walnuts

(11 votes, average: 4.64 out of 5)
Loading...

4.6 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 10 muffins
• Diet: Vegan

Description

These Vegan Corn Muffins with Apples and Walnuts are a healthy take on classic corn muffins. Filled with apples, dates, whole grains and spices, these moist healthy muffins contain no added sugar or salt, yet they are packed with flavor.

Ingredients

• 1 1/2 cups unsweetened plant-based milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup cornmeal
• 1 cup white whole wheat flour
• 1 tablespoon baking powder
• 1 medium apple, peeled and finely diced
• 1/4 cup chopped dates
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 425ºF and spray a muffin tin with nonstick cooking spray. Alternatively you can use muffin or cupcake paper liners in the muffin tins.
2. Stir together the plant-based milk, canola oil, and vanilla in a medium mixing bowl.
3. Add the cinnamon, cornmeal, flour, and baking powder and mix only until blended, being careful not to overwork the batter.
4. Gently fold in apples, dates, and walnuts.
5. Pour the batter into the prepared muffin tin (makes 10 muffins).
6. Place in the oven and bake 15 to 20 minutes, until golden brown and firm. Remove from oven, cool slightly, remove from muffin pan, and enjoy.

Notes

To store the muffins in the freezer, let them cool completely, then seal them in an airtight container or bag, and freeze.

To serve, remove the muffins ahead of time and allow to thaw, or heat them for 30 seconds in the microwave.

You can easily make this recipe gluten-free by swapping out wheat flour for a gluten-free flour.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Muffins
• Cuisine: American

Nutrition

• Serving Size: 1 muffin

Keywords: vegan muffins, apple muffins, corn muffins

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other healthy plant-based muffin recipes, check out the following:

Chocolate Zucchini Muffins
Vegan Blueberry Muffins with Millet Flour
Double Banana Coconut Muffins
Matcha Tea Lemon Muffins
Zucchini Carrot Spice Muffins

As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.

More Tools for Eating and Living the Goodness