Apple Orchard Muffins

Apple Orchard Muffins - 600x500

These Plant-Based Apple Orchard Muffins are so scrumptious and full of apples, spices, and cherries. They’re a favorite bakery-style muffins recipe with amazing flavor and aroma, perfect to enjoy anytime.

And believe me, when autumn rolls around, these babies are in high demand the whole season.

In reality, they are perfect as a year-round breakfast treat, but for some reason, I associate them with cool autumn mornings with all that apple, cherries, and raisin deliciousness they have in their favor.

And luckily, these babies definitely have lots going on in their favor!

Apple Orchard Muffins 600x500 - A Plant-Based Revolution
Apple Orchard Muffins

Oh my yum! Just look at all that deliciousness! We just love them all year round.

These plant-based apple orchard muffins use just 1/2 cup of apple (3/4 of a small or medium apple) to make a dozen muffins, but if you prefer more apple bits in your muffins, by all means, you can increase it. Dice them small so that the pieces of apple aren’t overwhelming when you take a bite of muffin. You want every single bite to be well-balanced in flavor and texture.

Apple Orchard Muffins - A Plant-Based Revolution
Plant-Based Apple Orchard Muffins

Using whole wheat pastry makes this healthier than regular flour. The texture will be just a little dense but the flavor is wonderful. There is a trick when you are baking them though. When it comes time to test for doneness, you want to use a cake tester or toothpick, otherwise if you use a knife, etc. they really come out dense. You will also need to cool these properly.

You can use whichever baking apple you prefer. I like to use Gala, Honey Crisp, and SweeTango apples in mine. I also like that when I bite into the apple pieces, I still know that it is apple and not make me think it is applesauce or apple butter included. Don’t you?

Apples used in Apple Orchard Muffins - A Plant-Based Revolution

Along with apples, whole wheat pastry flour, date sugar, date paste, applesauce, cinnamon, allspice and vanilla, you’ll just need some almond or soy milk, baking powder, apple cider vinegar, baking soda, raising, Balaton cherries, and salt. The classic ingredients for these Apple Orchard Muffins I think.

Amazingly enough though, folks don’t just eat the tops of the muffins and then forget about the sweet little base. They gobble the whole thing up it’s so well balanced in flavors.

Here’s my Apple Orchard Muffins. I hope you make them soon.

Apple Orchard Muffins - 600x500

Apple Orchard Muffins

Yield: 12-14
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes


  • 2 cups whole wheat pastry flour
  • 1 Tsp. baking powder
  • 1 Tsp. baking soda
  • 1/4 Tsp. salt
  • 3.4 Tsp. cinnamon
  • 1/2 Tsp. allspice
  • 1/4 cup date sugar
  • 2 Tbsp. date paste, warmed
  • 1 cup applesauce
  • 1/2 cup almond or soy milk
  • 2 Tsp. vanilla
  • 1 Tsp. apple cider vinegar
  • 1/4 cup raisins
  • 1/4 cup Balaton dried cherries (not tart cherries)
  • 1/2 cup apple, diced (3/4 of a small or medium apple, peeled or unpeeled)


  1. Preheat oven to 350°F. Line a muffin pan with silicone muffin cups.
  2. In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, allspice, date sugar) and set aside.
  3. In a separate bowl, whisk together the applesauce, almond milk, vanilla, vinegar, and warmed date paste - setting aside. Warm the date paste first in a microwave for 15 seconds and smash down. It will blend better.
  4. Fold the wet ingredients into the dry.
  5. Next fold in the apples, raisins, and cherries, mixing until all is blended with no lumps or flour not blended in.
  6. Spoon the batter into each silicone muffin cup almost to the top (about 2/3 or more).
  7. Bake for 20-25 minutes, checking at 18 minutes with a cake tester to be sure it comes out clean.
  8. Remove from the oven and let it cool before serving.


These muffins freeze great in freezer Ziploc bags or in a freezer airtight storage container. I usually double bag mine.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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