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A glass cake stand filled with Apple Oatmeal Cupcakes with Vegan Vanilla Frosting

Apple Oatmeal Cupcakes with Vegan Vanilla Frosting

These Soft and Chewy Apple Oatmeal Cupcakes with Vegan Vanilla Frosting is absolutely a perfect fall dessert. Even though it is a treat it is made with all the healthy ingredients. 
Course Dessert
Cuisine vegan
Keyword apple cupcakes, apple oatmeal, vegan vanilla frosting
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 333kcal
Author Gunjan


  • oven


For the frosting

  • 1/2 cup raw macadamia nuts (soaked overnight and drained)
  • 1/2 cup unsweetened shredded coconut (fresh/frozen)
  • 2 tsp vanilla powder
  • 1 tbsp sugar
  • 1/8 tsp salt
  • 1 tsp flax/olive oil
  • 1/2 cup unsweetened coconut milk (tetra pack)

For the cupcake

  • 1 whole apple (deseeded and chopped)
  • 1 tsp maple syrup
  • 1 tbsp whole ground flax meal
  • 3 tbsp water
  • 2 cups oats flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 medium bananas (pureed)
  • 1 tbsp flax/olive oil
  • 1 tsp vanilla extract
  • 1 cup unsweetened coconut milk


  • In a blender/food processor combine all the frosting ingredients and blend smooth.
  • Refrigerate the frosting until ready to use.
  • Soak flax meal in water for 10 minutes.
  • Heat a nonstick pan and combine apples and maple syrup. Cook uncovered for 4-5 minutes or until apples are soft. Turn off the flame and let it cool. Once the apples are cooled, grind it smooth in a food processor.
  • In the meantime preheat the oven at 375 degree Fahrenheit and prepare a muffin tray by greasing it and placing muffin liner.
  • In a mixing bowl combine all the dry ingredients for the cupcakes and mix with a spoon.
  • In another bowl combine all the wet ingredients including the blended apples, pureed bananas and soaked flax meal and mix well.
  • Now pour the wet ingredients into the dry ingredients and whip very well.
  • Now pour the batter (about 2 tbsp.) in each muffin cup. The batter should be filled to the top of the liner.
  • Place the tray in the middle rack of the oven and bake for 25 minutes or until the tester comes out clean (Do not overcook and its ok if the tester comes out with little crumbs).
  • Let it cool in the muffin tray.
  • Lastly, top the muffins with the frosting with the help of butter knife or pastry decorator and garnish with finely chopped apples and enjoy.


  • Puree the bananas in the food processor instead of mashing with hands. 
  • 1 large apple yields about 1 ½ cups chopped apple.
  • Left over cupcakes can be refrigerated in an air tight container for 2-3 days.
  • If you plan to use frozen shredded coconut make sure to thaw properly. 
  • Flax seeds can also be used instead of flax meal. In this case grind the dry flax seeds and then soak in the water in the same measurements as mentioned above in the recipe.


Calories: 333kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 13g | Sodium: 276mg | Potassium: 256mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg