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Vegan Sugar-Free Apple Oat Muffins with a black fork
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Vegan Sugar-Free Apple Oat Muffins

Bake vegan sugar-free apple oat muffins, low-carb, gluten-free optional, and perfect for a healthy breakfast.
Course Dessert, muffins, Snack
Cuisine homemade
Keyword apple, dairy free, dessert, oats, raisins
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6 servings
Author missblasco

Equipment

  • Convection oven

Ingredients

For the Muffin Batter:

  • 1 cup Rolled oats old-fashioned oats
  • 1 cup Unsweetened almond milk
  • 1 tbsp Ground flaxseeds
  • 1 tbsp Golden raisins sultanas
  • 1/4 tsp Vanilla extract
  • 1/4 tsp Ground cinnamon
  • 1 tbsp Coconut sugar see Notes for sugar-free alternatives
  • 3.5 oz Grated Golden Delicious apple approx. 1 medium apple
  • 1 pinch Sea salt

For the Topping:

  • 3.5 oz Diced Golden Delicious apple approx. 1 medium apple
  • 1 tsp Coconut oil or grass-fed butter
  • 1 tbsp Golden raisins sultanas
  • 1/2 tsp Coconut sugar

Instructions

  • Prepare the Base: In a medium mixing bowl, combine the oats, flaxseeds, raisins, almond milk, coconut sugar, grated apple, sea salt, and spices. Mix thoroughly and let the batter rest for 30 minutes. This allows the oats and flax to hydrate, creating a better texture without using flour.
  • Preheat: Preheat your oven to 400°F for 10 minutes.
  • Prep the Tin: Prepare a standard muffin tin. You can use parchment paper squares to create a rustic, bakery-style look: place a square over each cavity and press down with the bottom of a small glass to mold it.
  • Portion: Using an ice cream scoop or a large spoon, distribute the batter evenly into the muffin cups. This ensures uniform cooking and size.
  • First Bake: Bake at 375°F using the convection (fan) setting for 15–20 minutes.
  • Add Topping: While the muffins bake, lightly sauté the diced apples and raisins in coconut oil and coconut sugar in a small pan until slightly softened. Remove the muffins from the oven, place a spoonful of this caramelized mixture on top of each muffin, and bake for an additional 5 minutes.
  • Cool: Let the muffins cool completely before serving to allow the structure to set.

Notes

  • Apple Varieties: I typically use Golden Delicious for their sweetness and soft texture, but Pippin or Granny Smith apples also work beautifully if you prefer a slightly more tart profile.
 
  • Sweetener Choices: I have used coconut sugar here because it is a natural option with a lower glycemic index than cane sugar. However, for a truly sugar-free version that does not impact blood glucose levels, I recommend substituting it with erythritol. It is calorie-free, heat-stable, and provides a clean sweetness without an aftertaste.
 
  • Topping Fats: You can use either coconut oil to keep the recipe vegan or high-quality butter for a more traditional, savory aroma when caramelizing the topping.